Raw Almond Butter Fudge
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 2,531.9
- Total Fat: 200.8 g
- Cholesterol: 0.0 mg
- Sodium: 28.1 mg
- Total Carbs: 188.7 g
- Dietary Fiber: 46.6 g
- Protein: 52.9 g
View full nutritional breakdown of Raw Almond Butter Fudge calories by ingredient
Introduction
Creamy with a slight texture Creamy with a slight textureNumber of Servings: 1
Ingredients
-
Homemade Almond Butter:
1 cup - Raw Almonds
1 heaping tablespoon - Coconut Oil
(Follow instruction for making the Almond Butter)
Almond Butter Fudge:
2/3 cup - Homemade Almond Milk
1/3 cup - Coconut Oil (melted)
1/2 cup - Grade B Maple Syrup
1/2 cup - Sifted Unsweetened Cocoa Powder
(follow instructions for making the fudge)
Add nuts, seeds, shredded coconut or peppermint oil if desired.
Tips
~Use Extra Virgin Coconut Oil for best results and taste.
~Remember coconut oil begins to get very soft at room temperature. It will liquify/melt at 76 degrees.
~In the photo, I have placed a dime to show you the size that I use. This fudge gives a very powerful taste blast, in a small amount!!!!!
Directions
Homemade Almond Butter:
Use only raw Almonds, in a glass jar, let almonds soak in distilled water for 8 hours. After 8 hour of soaking, drain the almonds, put them and melted coconut oil into a food processor and blend well for a couple minutes, scraping sides if needed. (The longer you process it, the smoother it will become.
Fudge:
In a glass bowl, add the Almond Butter, Coconut Oil and Maple Syrup. Stir together until creamy. Add Sifted Unsweetened Cocoa Powder and stir well until mixed together well.
(You will have leftover Almond Butter to enjoy on celery).
Spread the fudge mixture into a shallow glass pan. Place pan into freezer for 3 hours. Cut into squares. Serve frozen.
Serving Size: 1 inch pieces - about 25 pieces (1/4 inch thick)
Number of Servings: 1
Recipe submitted by SparkPeople user UNIQUE55.
Use only raw Almonds, in a glass jar, let almonds soak in distilled water for 8 hours. After 8 hour of soaking, drain the almonds, put them and melted coconut oil into a food processor and blend well for a couple minutes, scraping sides if needed. (The longer you process it, the smoother it will become.
Fudge:
In a glass bowl, add the Almond Butter, Coconut Oil and Maple Syrup. Stir together until creamy. Add Sifted Unsweetened Cocoa Powder and stir well until mixed together well.
(You will have leftover Almond Butter to enjoy on celery).
Spread the fudge mixture into a shallow glass pan. Place pan into freezer for 3 hours. Cut into squares. Serve frozen.
Serving Size: 1 inch pieces - about 25 pieces (1/4 inch thick)
Number of Servings: 1
Recipe submitted by SparkPeople user UNIQUE55.