Almond Butter Fudge

Recipe: Almond Butter Fudge (makes an 8×8 pan)

1 cup smooth, unsweetened almond butter

1 TBSP pure vanilla

2 TBSP unsweetened cocoa powder

1/4 cup coconut cream concentrate, melted

2-3 TBSP pure maple syrup (I made mine less sweet, but you can add more if you want it sweeter)

dash of salt

Combine all ingredients in a bowl and stir until smooth and well-incorporated. Spread into an 8×8 pan and put in fridge for at least an hour (I recommend storing in fridge as well). Note: this is VERY rich. You may want to start with a small bite, otherwise you’ll look like a dog chewing peanut butter. 

 

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Comments

  1. Tara says

    This looks wonderful! Any recommendations on coconut cream concentrate substitutions? I’m allergic to coconut.

    • says

      Hmmm…not sure? I used the concentrate to help the almond butter solidify when refrigerated…I’m drawing a blank for a substitute. If I think of something, I’ll come back here and let you know!

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