Treat yourself to a keto, gluten-free, no-bake, vegan and sugar-free option. Just try this fudge and see if you have better luck with portion control than before!
One has the option of using either Cashew Butter, Sun Butter or Peanut Butter for a preferable allergy-friendly fudge.
Total Time: 5 mins
- 1/2 cup Almond Butter OR any allergy-friendly alternative
- 2 & Half tbsp virgin coconut oil (25g)
- Optional: 2 & Half tbsp liquid sweetener of choice
- Optional: few drops maple extracts
For to sweeten, you may use maple syrup, honey (non-vegan) or agave etc. For those who prefer to have it without any sweetener might enjoy this unsweetened. Make sure you are accustomed to the taste of the brand of coconut oil that will be used in the recipe as most brands tend to have a smoky flavor, which most individuals don’t prefer in a dessert.
Mix the almond butter and coconut oil, 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.