Clean Eating Almond Butter Fudge – no-bake, vegan, gluten-free, and sugar-free options!
I first wrote about this almond butter fudge in my post on Why I Gave Up Running.
A lot has changed in the almost-three years since I first mentioned the recipe—I’ve moved to a new state, made new friends, started and ended relationships, published a cookbook…
And yet, after all these years, I am still obsessed with this impossible-to-stop-eating almond butter fudge. Oftentimes, I will just mix everything up right in the almond butter jar and completely skip the step of cutting it into fudge.
I’ve always been a taste-while-you-cook type of girl.
The raw fudge recipe is similar to my recipe for Healthy Peanut Butter Fudge, but banana haters will be thrilled to know that THIS ONE DOES NOT CALL FOR BANANA!
Nope, no banana whatsoever.
Of course you can use peanut butter, cashew butter, Sunbutter for allergy-friendly fudge, or another nut butter if you prefer. PB&Co Dark Chocolate Dreams chocolate fudge??? Not sure how anyone could say no to that. I’ve always wanted to try pistachio butter and only wish it weren’t so expensive. I bet it would be wonderful in this recipe.
But almond butter is still my #1 favorite for this clean eating fudge recipe, perhaps due to the memories it brings back of my life in Texas when I first came up with the combination and would polish off a third of a jar each morning before anyone else had woken.
Just try this fudge, and see if you have better luck with portion control than I do!
And if you have any leftover almond butter, you can make my Almond Butter Brownies!
Clean Eating Almond Butter Fudge
For A Chocolate Version: Chocolate Pumpkin Fudge
Yield: 8-13 servings
Print This Recipe 4.95/5
Instructions
*To sweeten, you can use maple syrup, agave, honey (non-vegan), stevia drops, etc. I actually really like this without any sweetener at all, and if you’re the kind of person who eats peanut butter from the jar, you might also like it unsweetened.
Be sure that you like the taste of whatever coconut oil you are using. My favorite brand is Whole Foods 365 Organic Virgin Coconut Oil; I’ve found some other brands to have a smoky flavor I’d rather not add to a dessert. To Make: Combine the almond butter and coconut oil or coconut butter, and gently warm until the nut butter is easily stir-able and the coconut oil is liquid. Stir in the sweetener if desired, then spoon into a plastic container or candy molds. Freeze a few hours until solid, and store leftovers in the freezer.
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Original article and pictures take chocolatecoveredkatie.com site
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