Almond Butter Fudge

Makes 36 pieces / Prep time: 10 minutes, plus 2 hours chilling time

Fudge should be smooth and dense with no grittiness or graininess. Since you won’t be using granulated sugar for this treat, the chances of getting the wrong texture are greatly reduced. 

Almond butter is a stellar source of protein, vitamin E, iron, manganese, and fiber. 

If you are not a fan of this nut butter, peanut butter or cashew butter would also be delicious and create the same tempting results.

INGREDIENTS :-

1 cup coconut oil, at room temperature

1 cup almond butter

¼ cup heavy (whipping) cream

10 drops liquid stevia

Pinch sea salt

RECIPE :-

1. Line a 6-by-6-inch baking dish with parchment paper and set aside.

2. In a medium bowl, whisk together the coconut oil, almond butter, heavy cream, stevia, and salt until very smooth.

3. Spoon the mixture into the baking dish and smooth the top with a spatula.

4. Place the dish in the refrigerator until the fudge is firm, about 2 hours.

5. Cut into 36 pieces and store the fudge in an airtight container in the freezer for up to 2 weeks.

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NUTRITION :-

PER SERVING (2 PIECES OF FUDGE) Calories: 204; Fat: 22g; Protein: 3g; Carbs: 3g; Fiber: 1g; Net Carbs: 2g; 

Fat 90%/Protein 5%/Carbs 5%

Source :- This recipe is taken from the book below. 

Warning :- The picture of the recipe is just indicative because the book don't have any picture of it's recipes. But the whole recipe is line by line taken from the book. So if you get any different result from the recipe of the picture above, don't worry. You have made it right. Just share the pic of your dish in the comments below. Thanks. 

Note :- To Get all 74 recipes from this book. Click Here.