Almond Butter Fudge
This raw almond butter fudge isn't your old-fashioned fudge recipe. Unlike traditional fudge, this fudge doesn't require any boiling, cooling, or setting and turns out perfectly every single time.
Servings: 16 pieces
Calories: 188kcal
Ingredients
- 2 cups Medjool dates , pitted
- 3/4 cup almond butter , smooth
- 1/4 cup cacao butter , melted*
- 3 Tbsp. cocoa powder
- pinch sea salt
Instructions
- Process the ingredients. Add the dates, almond butter, cacao butter, cocoa powder, and salt to a food processor bowl fitted with an S blade and process until all the ingredients begin to stick together. If the mixture is too dry or crumbly, add a little bit more almond butter.
- Press the mixture into a pan. Transfer the mixture to a parchment paper-lined dish (I used a 6.5" x 6.5"/16.5 cm x 16.5 cm glass container) and press it into a smooth, even layer. The easiest way to do this is to spread the fudge into an even layer first and then use the back of a spoon to smooth it out.
- Freeze. Transfer the fudge to the freezer to firm up, for about 1 hour or more as needed. Once firm to the touch, remove the fudge from the baking dish (by lifting the parchment paper) and cut it into squares. If the fudge is too firm to cut, let it thaw slightly and/or run your knife under hot water for easier cutting.
- Store. Leftover fudge keeps well at room temperature for 5-7 days. You can also refrigerate it for 1 month. For longer-term storage, freeze in an airtight container for up to 3 months.
Notes
*You can substitute the cacao butter for coconut oil. Cacao butter firms up the fudge, while coconut oil creates a smoother, softer fudge. If you store the fudge in the fridge, coconut oil works great. However, if you're planning on taking the fudge to a party and don't want it to melt in everyone's hands, use cacao butter instead.
**Nutrition information is approximate and may contain errors. Please feel free to make your own calculations.
Nutrition
Serving: 1of 16 | Calories: 188kcal | Carbohydrates: 26g | Protein: 4g | Fat: 10g | Fiber: 5g | Sugar: 20g