Time for some new snacking options. And what better base ingredient could there be than almond butter. These are scrumptious and fudgey and beautiful, the ultimate indulgant snack.
You can use store bought almond butter for this recipe or make your own. Nut butter is not difficult to make. All you need is a strong kitchen machine, raw nuts, a scraper and quite a bit of patience. See here for the cashew nut butter recipe, you can substitute cashews with almonds, the same principle applies.
Makes 24 pieces
1 cup almond butter
5 tablespoons coconut oil
8 drops natural vanilla extract
1 tablespoon desiccated coconut
1. Line a small baking tray with baking parchments.
2. Over a very low heat, combine the nut butter and coconut oil together until warm and creamy.
3. Beat this mixture with a whisk for a few minutes to create some air in it.
4. Add the vanilla extract and stir the mixture to combine.
5. Pour the mixture into the baking tray and let it spread evenly.
6. Once cooled down to room temperature, put the baking tray in the fridge for a few hours.
7. Once the mixture is set, use a sharp knife dipped in some warm water to cut the fudge into squares.
8. Sprinkle with some desiccated coconut and store in the fridge until you are ready to eat them. In warm weather, this fudge does melt so do not take out of the fridge too long before serving and eating (or try to bring to work in a warm train like I did, ending up with almond and coconut spread for my grapes…..).