Almond Butter Fudge Recipes

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ALMOND BUTTER FUDGE



Almond Butter Fudge image

These are very creamy and delicious. You may even forget that this is a healthy alternative to traditional fudge! I received this recipe from a friend. She does not remember where she got it from. I thought this was worth keeping and sharing so it doesn't get lost. These are primal and paleo diet-friendly. Substitute pure maple syrup for the honey to make these vegan-friendly.

Provided by JENN_BEAN

Categories     Desserts     Nut Dessert Recipes     Almond Dessert Recipes

Time 40m

Yield 12

Number Of Ingredients 5

½ cup coconut oil, melted
½ cup cocoa powder
½ cup almond butter, room temperature
¼ cup raw honey
½ teaspoon vanilla extract

Steps:

  • Line 12 muffin cups with paper liners.
  • Blend coconut oil, cocoa powder, almond butter, honey, vanilla extract together in a blender or food processor until smooth. Spoon mixture into prepared muffin cups. Refrigerate until set, about 30 minutes.

Nutrition Facts : Calories 176.1 calories, Carbohydrate 10 g, Fat 16 g, Fiber 1.6 g, Protein 2.3 g, SaturatedFat 9.2 g, Sodium 47.9 mg, Sugar 6.4 g

PALEO FUDGE (VEGAN, NO-BAKE)



Paleo Fudge (vegan, no-bake) image

Provided by Texanerin Baking

Time 5m

Yield 18-24 pieces

Number Of Ingredients 6

1 cup (256 grams) natural almond butter (the kind with just almonds)
3/4 cup + 2 tablespoons maple syrup
6 tablespoons (84 grams) melted refined coconut oil (make sure it's totally melted with no lumps of oil)
2 teaspoon vanilla extract
1/4 teaspoon salt
3/4 cup (86 grams) cocoa powder

Steps:

  • Mix the almond butter, maple syrup, coconut oil and vanilla extract together until smooth and no more lumps of coconut oil remain. Add the salt and cocoa powder and mix until combined. If you taste it now and it doesn't taste quite perfect, don't fear as it takes some time for the flavors to blend.
  • Line a 9"x5" loaf pan with parchment paper and pour the fudge in. You can also use muffin liners (silicone or paper) if you prefer. Freeze for about 2-3 hours or until firm.
  • Store in the freezer.

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