💕 Chocolate Fudge + Give the Gift of a Loved Gut
Can you really make homemade chocolate fudge with just a handful of ingredients? Why yes you certainly can!
With valentine's/galentine's day sneaking up on us, why not spend it with the ones you love at home, enjoying a minimal prep, no cook + delicious recipe that is so much better than a box of crummy chocolates? <3
Go ahead and whip it the fudge for your BFF, that special someone or for your lovely self.
It's a simple recipe to concoct and while it's chilling and firming up in the refrigerator, you can chill and firm up plans with your nearest and dearest.
It's time to put your feet up, and delight in all of life's fudgy love and goodness. The combination of flavours in this recipe is quite unique and it goes without saying that my chocolate fudge will satisfy all your sweet, salty and fudgy tastes in one. It doesn't get much sweeter than this!
By the way, if chocolate isn't really your thing, you can also give the gift of health in the form of a "loved gut" to the person you care about the most.
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You can read more about it here.
And now for the gooey fudgy recipe of goodness!
Chocolate Fudge Recipe
- 270 g (9½ oz/1 cup) almond butter
- 80 ml (2½ fl oz/1⁄3 cup) extra virgin coconut oil, melted
- 30 g (1 oz/¼ cup) cacao powder
- 90 g (3¼ oz/¼ cup) honey or rice malt syrup
- ½ teaspoon Celtic sea salt
- 1 teaspoon vanilla extract
- Line a baking tray with baking paper.
- Process the nut butter and coconut oil in a food processor until smooth. Add the remaining ingredients and process until smooth and creamy.
- Spoon the mixture into the prepared tin to 3 cm (1¼ inches) thick and smooth the top with the back of a spoon or a spatula.
- Freeze for at least 1 hour before slicing and serving. If stored for longer in the freezer you may need to transfer to the fridge to soften a little.
Your fudge photo has two layers. Wondering what the top layer is made of?
Hello 🙂 It’s the same, it’s just smoothed over with a knife so there is only one layer. Lee x
I ended up making this in half of a biscotti loaf pan to give it some height. It will still not make 15 pieces unless I cut them very small. Have I missed a step in the method? The unfrozen mixture tasted 😋 Next time I would probably double the quantity to give a larger end result.
Hello 🙂 they are quite small pieces but I usually make it in a square-ish tin. Yes you could def double the quantity x Lee
I just made this tonight using homemade almond butter and turned out so well. I added some shredded coconut on top. Very fudgy.
Hello, thanks for making them! Lee x
I made this recipe by hand and it was fine..easier on the ears and less washing up
Can you use olive oil instead of coconut oil & what quantity would you use?
I’m not sure it would work with olive oil as it needs to harden. You could try butter? 🙂