One of my favourite treats to eat it fudge, and I enjoy making it almost as much as I do eating it! I really wanted to make a raw fudge that still had the indulgent, rich, buttery taste you get biting into it as you get when eating a traditional fudge. I adore the sweet, sickly taste of almond extract, and thought it would make a great component to add to this almond fudge using almond butter. This really is delicious, and I hope you get the same, satisfying feeling when you bite into this as I did!
almond butter fudge
makes one small batch
75g almond butter
50g raw virgin coconut oil
2 tbsp liquid sweetener of choice
Almond extract – amount of drops, to taste (I think I used around 15)
1.Add all ingredients into a blender and blitz until a smooth, thick, but runny consistency has formed. Try to get this as smooth as possible, but there may still be some small pieces of dates.
2. Line a very small cake tin with cling film (this will make it easier for removal) and pour in the mix. Move to the freezer and set for about 30 minutes to 1 hour or until hard. After that, move it into the fridge and leave for 10 minutes or so to adjust to the temperature change.
3. When the fudge is set, cut into square pieces to serve. Store in the fridge or freezer afterwards to remain hard, as this makes a soft fudge.