(Yields: 6 fudge, Serving: 2, Prep time: 15 mins)
- 1 cup almond butter chunks (1 packet almond/almond meal, instructions below*)
- 1 tablespoon coconut oil
- 1 tablespoon pure maple syrup
- A sprinkle of sea salt
You’ll need a packet of roasted almonds or almond meal to start with. Do know that you’ll be making far more almond butter chunks than you need, but you can store it away to use later.
Put the almonds or almond meal in a blender/food processor and blend the almonds/almond meal in high speed for about 3-6 minutes until it’s sticky and crumbly, yet not runny.
Spoon the mixture out, take 1 cup of it for this recipe in a large bowl, and store the rest away.
In the same bowl, add coconut oil, maple syrup and sea salt.
Form it into a dough and shape it into a rectangle with your hands.
Use a knife to cut the edges so it’s nice and straight, then cut it into 6 slices and place it on a plate, container or baking tray.
Put it in the freezer for about 30 minutes to harden.