Chocolate Almond Butter Fudge

A very delicious, no bake & family approved dessert recipe!

This is a Paleo recipe (grain, gluten, dairy and legume free) & uses all natural ingredients. I will say this can be considered a #fatbomb (very high in fat) as it is basically all coconut oil & almond butter 😆 So it’s a healthier treat than regular fudge, but it’s not a low calorie treat.

You could use other nut butter or PB & also use different chocolate: a dairy free option or next time I might use Lily’s brand (uses erythritol to cut back on the sugar/carbs)

INGREDIENTS:

Chocolate layer:
1 1/2 cups (336g) dark chocolate chips (I used mini)
1/4 cup (64g) almond butter (creamy is preferred)
1/2 Tbsp (12g) pure raw honey
1/4 cup (60g) organic coconut oil
1/2 tsp pure vanilla extract

Top almond butter layer:
(120g) 1/2 cup almond butter, natural and unsweetened
(60g) 1/4 cup organic coconut oil, melted and cooled
2 Tbsp (40g) raw honey (preferably local)
1 tsp pure vanilla extract
1/4 tsp fine grain sea salt

DIRECTIONS:

Melt the ingredients for the chocolate layer in a small sauce pan on the stovetop. Keep on medium low to not burn the chocolate, stirring consistently.

Pour into parchment paper-lined 8×8 dish & let it cool in the fridge.

Then use a hand mixer or whisk to combine the top almond butter layer.
Pour evenly over the chocolate layer.
Optional topping: I crushed 2-3 TB dark chocolate or can use chocolate chips/melted chocolate drizzle.

Cover & keep in the freezer (or fridge) for several hours to let it set & keep there until serving. Let it sit out for a few minutes before cutting.

(Makes 600g total weight)

Nutrition Info:
4039 calories
40g protein
287g carbs (17g fiber, 240g sugar)
310g fat