Paleo Nutella Peanut Butter Fudge (GF, dairy-free)

Ingredients

1/4 coconut oil, melted

3/4 cup Rigoni di Asiago hazelnut spread

1/4 cup peanut butter

Directions

Line 12 mini cupcake holders. Melt coconut oil, mix in the rest. Place in cupcake holders and freeze for 10 minutes. Top with Himalayan sea salt

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