Raw CBD Freezer Fudge

I'm not going to spend too much time on what CBD is or the science behind it (I'll refer you to Dr. Axe and Pressed Vibrance), but I will run down a short list for you to see how powerful the plant based oil is in your everyday life. CBD is the nonpsychoactive component of Cannabis sativa, it will not give you a "high" like THC or other strands, and is legal in many states!

Benefits / Why I just started to take it:

• Relieves pain & inflammation - great for injuries, bones, muscles
• Reduces anxiety 
• Relieves nausea
• Promotes cardiovascular health
• Supports gut flora health

How to incorporate CBD?

I recently purchased capsules from Pressed Vibrance. They are powder capsules and should be taken orally. You can also use the powder within the capsule for mixing into Raw treats, like I've done in this recipe. You won't want to bake with the powder, however, if you find CBD oil, it is likely suitable for baking. CBD also comes in oils and sprays (and possibly other variations that I'm not yet aware of!). Check your local health food stores or online!

NOW, onto this delicious freezer fudge recipe! Note - if you don't have CBD or not interested in trying, just leave it out of this recipe and you still have a sweet & salty fudgey treat!

Yields: 8-10

Active time: 15 minutes

Inactive time: 20 - 30 minutes

Ingredients:

3-4 Raw Brazil Nuts (almonds, cashews, other nuts would work too)

2 tbsp pumpkin seeds

1/2 tbsp coconut butter

2 tbsp almond butter (or any other nut butter, or you can add extra coconut butter)

1 tbsp coconut sugar (can use maple syrup or honey)

1 tbsp cacao powder

1 oz dark chocolate, finely chopped (I use 100% cacao chocolate)

1 tsp cinnamon

2 CBD capsules OR 2 servings CBD oil (open the capsule and use the powder inside)

optional additions:

1/2 tbsp maca powder

1 tbsp cacao nibs

Directions:

1. In a food processor, or high speed blender, combine nuts, pumpkin seeds and coconut butter and blend until finely ground 
2. Transfer to a large mixing bowl and add remaining ingredients and mix until well combined
3. If the mixture is wet (as mine was from the almond butter), pour into lightly oiled mini muffin or tray holders. If your mixture is not too wet, you can roll into 1 inch balls and lay flat on a lined baking sheet
4. Put into the freezer for 20-30 minutes 1or until frozen.
5. Store in freezer for 1 - 2 weeks! Enjoy!