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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Monifah says
Hahaha, dog comment made me laugh out loud. i’m on it right now ;o)
Hugs from Denmark
Tara says
This looks wonderful! Any recommendations on coconut cream concentrate substitutions? I’m allergic to coconut.
radlandon 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!