Every time I bring this fudge to my weekly Mah Jongg game, my friends go crazy. And it goes fast. You need this in your life. It’s a really healthy snack, dessert, or even breakfast!
I wrote this recipe after making something similar I saw in a cookbook but gave it my own spin. I love being inspired like that!
- Pick your vessel for making this fudge. I make it in my brownie pan, lined with parchment to easily lift it out, but you can also scoop it up with an ice cream scooper and drop the fudge into mini cupcakes molds, which would mean you would not have to cut it!
- I like to use freshly made almond butter but use your favorite almond butter.
- Peanut butter works well in this fudge too!
- Freezing the fudge solidifies the coconut oil. When you are ready to eat it, take it out and let it sit for a few minutes so it gets just a little bit soft. But not too soft. But let’s face it, I have eaten this fudge completely melted, with a spoon, and it is just as good!
- 1 1/2 cups almond butter (room temperature)
- 1 cup real maple syrup
- 1/2 cup melted refined coconut oil
- 3/4 cup raw cacao powder
- Maldon salt, for garnish
Mix all of the ingredients together.
Portion the fudge mixture into the vessel you are using. Spread it out and press it to the edges.
Sprinkle with salt.
Cover and freeze.
Cut into squares.
Store in the freezer.