Almond Butter Maple Chocolate Fudge

Sometimes of an evening there comes a hankerin’ for something sweet,… decadent even. Something you crave, and you’ve got to have it come what may!  Tonight was such a time…

Almond Butter Maple Chocolate FudgeConsequently, I went looking for a sweet recipe. I also didn’t want to go shopping, just quickly create it from what I might have in my kitchen.  Here it is: Fudge. Yep, maybe it’s hot here, and maybe it’s allergy season, and perhaps it’s Summer.  Fudge is a Winter treat, isn’t it? Reality is I simply didn’t care what season it was. Fudge was the answer to my sweet-need.

This is the fudge we made. The recipe we created was inspired by the Reboot with Joe site. We tweeked ours just a bit – using what we had on hand, but it was very, very close to the recipe found here.

 

Almond Butter Maple Chocolate Fudge
Oh my, deliciously decadent - divine fudge.
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Ingredients
  1. 2 Cups Almond Butter
  2. 1/4 Cup Cacao powder
  3. 1/2 Cup pure Maple Syrup
  4. 1 heaping tsp coconut oil (we were closer to two tsp)
  5. 1 Tbsp Vanilla
  6. 1/2 tsp Sea Salt
Instructions
  1. 1) Combine everything in a large bowl and stir well. We used a food processor.
  2. 2) Spoon mixture into a square baking pan, lined with parchment paper. Smooth to desired thickness.
  3. 3) Place the pan in the freezer and chill for an hour. We chilled ours for 2 hours.
  4. 4) Take the fudge out of freezer and flip out of pan. Cut into squares, rectangles, hearts, whatever.
  5. 5) Place the squares on top of plastic or parchment paper. Optional: Drizzle with the melted chocolate. (Oh, yes, now we're talkin'!)
  6. 6) Sprinkle with a little sea salt if desired, or any topping of your choice.
  7. 7) Keep cool in freezer. Store in airtight container.
Notes
  1. 1) Each square is said to have between 150 & 200 calories.
  2. 2) Himalayan Pink Salt is pretty on top of the fudge too.
Adapted from Reboot with Joe
Adapted from Reboot with Joe
irRAWsistible.com http://irrawsistible.com/

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