2 cup raw almond butter (I like chunky)
1/2 cup 100% pure Maple Syrup Grade B
1 tbs virgin coconut oil, melted
2 tsp pure vanilla extract
1/2 tsp pink salt
about 40 whole raw soaked almonds 

Place all ingredients, except almonds, in food processor and process until smooth. 
Add almonds and pulse until just mixed. 
Place mixture in an 8-in glass Pyrex or freezer safe pan and place in freezer until slightly firm. Remove, cut into small pieces or form into round balls and press whole almond onto top. Store in freezer on sheets of waxed paper.

❧ This recipe is from Sue Ansari RN, MICancerCoach. She is a Raw Food Chef and Instructor.

I modified it slightly, using less maple syrup, and eliminating the extra almonds. 
I place the fudge in the freezer and just scoop it out with my hands to make the little individual balls. 

A little tip, they soften and get sticky quickly so only take out as many as you’re gonna eat and pop the extras back in the freezer.