Chocolate Almond Butter Fudge Bars. No Bake Almond Butter or Peanut Butter Fudge. 4 main ingredients. Peanut Butter Cups in Fudge form. Easy Vegan Fudge Recipe. Gluten-free Soy-free Makes one 9 by 5 loaf pan
Recipe Snapshot
- Prep time: 60 minutes
- Cook time: 10 minutes
- Total time: 70 minutes
- Yield: 4
- Category: Dessert
- Cuisine: fusion
Ingredients
- 8 to 10 oz coconut butter (or 1 loaded cup)
- 1/2 cup creamy almond butter (or use other smooth nut or seed butter **)
- 3 tbsp maple syrup (or more)
- 1/8 tsp salt
- a good pinch of cinnamon
- 1.5 oz dark chocolate (1/2 theo dark chocolate bar or other palm oil free dark chocolate bar)
Method
- Melt the coconut butter over gentle heat (low medium) until completely melted. Stir occasionally. 2 to 4 mins
- Add the nut butter, maple, salt, cinnamon and mix well until smooth. Carefully taste the mixture and adjust sweet is needed.
- Pour 2/3 of the mixture in parchment lined pan. (You can refrigerate this layer for 15 mins or more if it is too liquidy to set before adding chocolate layer. The layer might be liquidy with coconut oil and somewhere between liquidy and nut butter consistency depending on the coconut butter).
- Add chocolate to the remaining nut butter mixture and continue to heat for another 30 seconds. Then take off heat. Mix well until the chocolate melts and combines. (You can also use cocoa powder instead and mix into the nut butter mixture)
- Drop over the nut butter layer in the loaf pan and spread evenly.
- Chill for atleast an hour. Slice and serve! Store on a cool counter for a few days or refrigerated for weeks.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.