I don't often eat regular fudge because its main ingredients are sugar, butter, and cream, making it an ideal treat rather than a dietary staple. I wanted to see whether a recipe with natural substitutes could make a filling yet more wholesome alternative without sacrificing that rich and creamy taste.
With only four ingredients, you know exactly what you're eating. This recipe also only requires basic utensils, a microwave, and a freezer, making it a dorm-friendly option that can be made in advanced and stored for several weeks.
Almond Coconut Fudge
- Prep Time:5 mins
- Cook Time:2 hrs
- Total Time:2 hrs 5 mins
- 1 cup almond butter
- 2 teaspoons maple syrup
- 1.5 tablespoons coconut oil
- 1 teaspoon vanilla extract
Spray a mini muffin tin with cooking spray.
In a microwavable bowl, melt almond butter and coconut oil together for about a minute. Add other ingredients and stir.
Pour mixture evenly into the muffin tin and freeze for two hours.
Remove condensed fudge from freezer and enjoy!
Although I can't promise this recipe trumps the real deal, I was a fan of the sweetness and bold flavors. A little coconut oil sure goes a long way. I'm looking forward to trying this recipe again and experimenting with different nut butters to see if their flavors are just as good or even better.