Low Carb Fudge Recipe (Chocolate Almond Butter)
This Low Carb Fudge Recipe is a Chocolate Almond Butter Freezer Fudge, made of decadent nut butter and rich cacao layers!
Equipment
- Loaf Pan
- Whisk
- Stovetop Pan
Ingredients
For the Base Layer
- ¼ cup (60mL) refined coconut oil not virgin/extra-virgin
- ¼ cup (60mL) pure maple syrup
- ½ cup (120g) creamy, natural almond butter
- ½ tsp vanilla extract
- pinch pink salt
For the Top Layer
- ¼ cup (60mL) refined coconut oil not virgin/extra-virgin
- ¼ cup + 1 tbsp (75mL) pure maple syrup or a low-carb syrup
- ½ cup + 1 tbsp (135g) creamy, natural almond butter
- 2 tbsp (12g) cacao powder
- ½ tsp vanilla extract
- pinch pink salt
Instructions
For the Base Layer
- Melt the coconut oil and almond butter together over low heat in a stovetop pan.
- Whisk in the rest of the ingredients and turn off the heat. Pour into a small loaf pan lined with parchment paper. Freeze for a half hour, until hard to the touch.
For the Top Layer
- Now while the base layer is freezing, melt the coconut oil, almond butter and maple syrup over low heat in a stovetop pan.
- Whisk in the rest of the ingredients and turn off the heat.
- Take out the frozen bottom layer, and pour the top layer on it.
- Freeze again for a half hour.
- Once fully frozen, cut into squares and serve!
Notes
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Storage
- Store in an airtight container in the freezer for up to one week. Do not store at room temperature - it will melt!