Almond Butter Fudge!
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!
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
Directions:
1. Put parchment paper in the bottom of the bread pan.
2. Mix coconut oil and cacao powder in a small pan over low heat and stir until melted.
3. Pour the chocolate into the bottom on the parchment lined pan and distribute evenly. Add to freezer
4. Next, mix together almond butter, melted coconut oil and coconut milk until well blended.
5. Take pan out of freezer and top with almond butter mixture - distribute evenly.
6. Sprinkle with sea salt and freeze for an hour or longer.
7. Lift up parchment paper and slice into desired pieces.
8. Wrap individually and freeze for later use or keep in freezer until ready to serve.
*recipe adapted from rachlmansfield.com
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