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Almond Butter Fudge


  • 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


  • 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.