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