Yea finally a healthier way to enjoy fudge around the holidays – or really any time! I love me some fudge and used to make it every year and allow myself to indulge and gain 5-10 pounds because well….’it was the holidays!’ Now I still let myself indulge just a little bit more responsibly.
Gluten free & vegan too! For the coconut milk look for the full fat kind in a can. I like Thai organic coconut milk. I had on hand Hershey Cacao Powder from my daughters baking supplies (sshh..don’t tell her lol!) and this time I used Nut Butter from Trader Joes – everything but peanuts in it and it is sooo creamy and easy to pour in the pan so it worked beautifully! I mean look at those layers! Yum!
The sprinkle of Himalayan Pink Sea Salt really adds the tastiest touch at the end. I cut them into squares after they froze and wrapped them individually to stash in my freezer as a special treat! Of course you can make these and bring to your holiday party to share with friends and family – maybe cut them smaller so they are little indulgent treats! As you can see mine are a bit larger.
Tip: Use a bread pan to make them a little thicker and parchment paper lined on the bottom for easy lift off and clean up.
Either way they are good! Would love to hear if you give them a try and how you liked them!
Almond Butter Fudge
Ingredients
- Chocolate:
- 3/4 C coconut oil
- 1 C cacao powder
- 2 TBS full fat coconut milk
- Almond Butter Layer:
- 1 C creamy almond butter or nut butter of choice
- 1/3 C coconut oil
- 2 TBS full fat coconut milk
- Sea Salt to sprinkle
Instructions
- Put parchment paper in the bottom of the bread pan.
- Mix coconut oil and cacao powder in a small pan over low heat and stir until melted.
- Pour the chocolate into the bottom on the parchment lined pan and distribute evenly. Add to freezer
- Next, mix together almond butter, melted coconut oil and coconut milk until well blended.
- Take pan out of freezer and top with almond butter mixture - distribute evenly.
- Sprinkle with sea salt and freeze for an hour or longer.
- Lift up parchment paper and slice into desired pieces.
- Wrap individually and freeze for later use or keep in freezer until ready to serve.
*recipe adapted from rachlmansfield.com
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