GLUTEN-FREE, GRAIN-FREE, DAIRY-FREE, REFINED SUGAR-FREE, SPECIFIC CARBOHYDRATE DIET (SCD), PALEO.
Ok, I should warn you about this one. This is so addictive and seriously delicious. I had to exercise a lot of willpower not to eat all this in one go by myself. My husband thought it was one of the nicest things he had ever eaten. My daughter, Ciara is pestering me for some ever since I made it. Maybe you think I’m sounding too dramatic about some fudge. Trust me just make it and you’ll understand. I keep it in the freezer and it tastes absolutely delicious cold. You could keep it in the fridge too but it will go soft-still delicious but definitely soft. It’s the perfect snack to have with a cup of tea or coffee and I usually have a batch made in case blood sugars should dip! Almond butter vanilla fudge to the rescue!
This fudge is definitely one of those recipes which I honestly think is nicer than anything I could possibly create with gluten, grains, dairy and refined sugar. It tastes so decadent, rich and creamy and yet it is HEALTHY. This is why I am so passionate about real food. Not only is it good for you but it tastes delicious! I used to think my cravings for my old beloved foods would never leave me but I have truly, madly and deeply fallen in love with healthy food.
I do recommend using good quality ingredients in this fudge as in all my recipes. They can be expensive but are so worth it. A batch of this could easily last you a week or more in the freezer (depending on who you are sharing it with!). The almond butter should be just almonds and maybe a little salt but certainly nothing else: I’m looking at you PALM OIL! The coconut milk should have no preservatives and no gums of any kind and the coconut oil should be virgin, cold pressed and organic if possible.
Back to the this Almond butter vanilla fudge. It is so good. You should make it. That is all!
| Prep Time | 5 minutes |
| Cook Time | 5 minutes (plus chilling time) |
| Servings |
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- 1/3 cup (70g) Coconut oil, (plus extra for greasing)
- 1/4 cup (85g) Raw honey
- 1 cup/half a can of coconut milk Coconut milk* *Make sure there is nothing illegal added
- 1/2 cup (120g) Almond butter
- 2 teaspoons Vanilla extract*
- Blanched hazelnuts, to garnish
Ingredients
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- Melt the coconut oil and honey in a small saucepan over a low heat. Once the coconut oil is melted, add the coconut milk. Keep on a low heat, stirring continuously until just before it begins to boil. Don't allow it to boil i.e. remove it at the first sign of tiny bubbles.
- Add the vanilla extract and the almond butter. Using an electric mixer to blend the mixture well for a few minutes until well combined. This adds to the creaminess of the fudge as it lets air in.
- Next, pour the mixture into a greased dish and place in the freezer for approximately 2 hours.
- When the two hours is up, remove and cut into squares. It should be kept in the freezer in a freezer-safe container.
- Garnish with some chopped, blanched hazelnuts if desired.
*You can use the remaining coconut milk to make a smoothie!