When I saw this coconut almond fudge recipe recently on a blog, I knew I needed to try it.
I'm a HUGE coconut fan & almond butter fan -- so I knew this would be a winner in my book.
The recipe called for an ingredient I had never used -- coconut butter. So I tracked some down and made these right away (I have since discovered that coconut butter is delicious in my oatmeal and is pretty delicious just by the spoonful!).
I modified the recipe by melting some chocolate chips (I like the soy-free, dairy free kind) and pouring a little on the bottom of the mold (I just used my non-stick mini muffin pan). I froze them for about 10 minutes.
Then I mixed the fudge together and poured that on top. I chilled the fudge for a couple of hours, then popped them out of the pan.
These are such good little morsels -- very satisfying when you want to eat healthier but crave a little something sweet. I venture to think that these could be made with peanut butter too, they might taste like a Reese's! Yummy!
Coconut Almond Fudge
- 1/2 cup unsalted almond butter (I use raw, smooth)
- 1/2 cup coconut butter
- 2 T real maple syrup
- 1 T coconut oil
- 1/4 tsp salt
- 1/2 tsp almond extract
- In a saucepan, combine all the ingredients.
- Stir on medium-low heat until everything is combined.
- Pour into molds (or mini muffin pan) and store in the fridge to set.
- Makes about a dozen pieces. Keep refrigerated.