For a thicker fudge, double, triple, or quadruple the recipe. You can also make it look awesome by pouring the chocolate on when the almond butter mixture is warm and pulling a knife back and forth to swirl the chocolate into the almond butter mixture.
Ingredients:
- 1 cup almond butter
- 4 tablespoons of coconut oil
- 1 and ½ tablespoons of maple syrup
- 4 ounces sugar-free chocolate
- ½ tsp sea salt
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Instructions
- Melt coconut oil.
- Cream almond butter, coconut oil, maple syrup, and salt together in your Bosch using the cookie paddles.
- Pour mixture into a parchment paper lined small baking dish (8×6)
- Top with melted sugar-free chocolate and freeze for at least 2 hours
- Remove from freezer, carefully remove fudge by lifting ends of parchment paper
- Cut into 1 inch squares and store in freezer separated by parchment paper