Almond Butter Chocolate Fudge

Is there any better combo than nut butter and chocolate?! I think not. As soon as that time of the month hits, all bets are off for me on the chocolate front, lol! SO – I wanted to create a super yummy fudge that would be sufficient as my afternoon snack, tasted amazing, was satisfying AND was nutrient dense. Find out how below.. 🙂 

Almond Butter Chocolate Fudge Breakdown

Alright, these ingredients are SUPER simple, however I have some specific requirements that I always make sure to check off when purchasing these ingredients. Let’s dive into that now..

• Almond Butter: This is your main and most important ingredient for this recipe. I feel like I’m a broken record, however when purchasing ANY nut butter, the nut (ex: almond, peanut, cashew) should be the SOLE ingredient. Sneaky companies will add in excess oil (not needed, nuts already are a fabulous source of healthy fat) or sugar (never needed, IMO). I love the Costco Kirkland brand, as well as a creamy nut butter for this recipe. However, any will do that meet those criteria!
• Chocolate: When looking for a chocolate, I prefer one that is dairy free (it doesn’t agree with me) and refined sugar free. I also prefer a dark chocolate, but that’s simply my preference, any will do! A few chocolate brands that I love that meet those criteria are select Lily’s Sweets bars, Lakanto and Hu Kitchen. 
• Sweetener: For an extra added sweetness to cure my sweet tooth, I added a touch of monk fruit maple syrup, as well as some granulated monk fruit. I’m a big fan of monk fruit as it’s a extremely low glycemic sweetener and zero calorie. 
• Fiber: I couldn’t not add in some fiber if I wanted this to be a good snack option! I added in some Acacia Fiber which gives 6g fiber for every tablespoon!

If you’re as obsessed with the chocolate/nut butter combo as I am, check out this raw peanut butter chocolate cheesecake – it’s to DIE for!

Almond Butter Fudge Specifics

Almond Butter Chocolate Fudge

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Serves: 12 Prep Time: 25 Minutes Cooking Time: 60 Minutes

Ingredients

• Bottom Layer:
• 1/4 c coconut oil
• 1 vegan dark chocolate bar
• Top Layer:
• 1 c almond butter
• 1/4 c + 2 tbsp acacia fiber
• 1/4 c coconut oil, melted
• 2 tbsp maple syrup
• 2 tbsp monk fruit
• Swirl:
• 1/8 vegan dark chocolate bar
• 1/2 tbsp coconut oil

Instructions

Fudge Time!

1. Melt your bottom layer of coconut oil + dark chocolate in the microwave in 10-15 second increments, stirring in between each until completely liquified.
2. Coat your 6 muffin tins with avocado or coconut oil, or line with parchment paper.
3. Distribute chocolate mixture evenly between the 6 tins.
4. Place muffin pan in the freezer for a minimum of 15 minutes.
5. Add all top layer ingredients together in a bowl and mix well.
6. In a separate bowl, add dark chocolate and coconut oil and melt using method described in step one.
7. Distribute almond butter layer on top of chocolate layer evenly.
8. Swirl the second chocolate portion evenly between each fudge cup (dollop with a spoon and spin out with a fork)
9. Allow to freeze for an hour, then enjoy!

Notes

Store in the fridge or freezer.