First of all, I need to apologise. These photos are not my best effort. I know I could’ve set the whole scene to make it look a little prettier. But that meant it would take me at least an extra 10 minutes to get the right shot. And the truth is, I didn’t have an extra 10 minutes. Not because I needed to be anywhere, but because I simply couldn’t wait that long before I could eat another piece of this insanely delicious Almond Butter Freezer Fudge.
My willpower was crumbling, and I thought ‘Screw you guys, I’m eating this damn fudge RIGHT NOW’. So these photos will have to do!
Anyway, lets get on to the good stuff. The fudge. Are you one of those people that love to see all those ‘This product is Free From…’ info? (I am totally one of those people). Well THIS will get you excited…. There’s no refined sugar. They’re gluten free. They’re Vegan, and no baking means they’re raw.
Once I read all that Free From malarky, I couldn’t get to the supermarket fast enough! I whizzed around Wholefoods and Waitrose, bought the ingredients and whizzed back home, straight into the kitchen.
They were so easy to make, and I may not have waited for the full hour for them to freeze, due to greediness and impatience. I mixed up the chocolate topping, poured it over, and set it back in the freezer for another 30 minutes until I lost all sense of control and made it from sofa to freezer in record time, stuffing my face with the fudge.
I warn you, it’s so delicious, that stopping at once piece deserves a medal. Needless to say, there will be no medals awarded to me.
ALMOND BUTTER FREEZER FUDGE
For the Fudge:
1 1/2 cups almond butter (I ran short and also used 1/4 cup sugar free peanut butter)
1/4 cup + 2 tablespoons virgin coconut oil
1/4 cup maple syrup (the real stuff, PLEASE don’t ruin it with the fake stuff!)
1/2 teaspoon of fine sea salt
For the Chocolate Topping:
3 tablespoons virgin coconut oil
1 1/2 tablespoons pure maple syrup
3 tablespoons unsweetened cocoa powder
Flaked sea salt to garnish
For the Fudge:
Line a 9″x5″ baking pan with baking paper.
Scoop the almond butter into a large mixing bowl.
In a microwavable bowl, add the coconut oil, maple syrup, and salt from the fudge ingredients list and heat for around 30 seconds until the coconut oil has melted.
Pour the coconut oil mixture into the bowl with the almond butter and stir until combined. (It will be very runny).
Pour the almond butter mixture into the baking pan and place on a flat surface in the freezer.
Freeze for approximately 1 hour, until the fudge is hard.
For the chocolate topping:
Melt the coconut oil in the microwave.
Mix in the maple syrup and cocoa powder until combined.
Place the chocolate sauce in the fridge for a few minutes until it thickens slightly. (I forgot this step and hence why there seems to be chocolate on the top AND bottom of the fudge, it was much too runny!)
Cut the fudge into squares and place on a flat plate lined with baking paper, leaving a small amount of space between each piece of fudge.
Spoon the chocolate sauce over each fudge square.
Place them back in the freezer until the chocolate topping is solid and then sprinkle on some flaked sea salt.
NOTE: DO NOT do what I did, and leave them on the kitchen counter for 10 minutes. They melt. Really quickly! They need to live in the freezer at all times. Which won’t be long, because you’ll think of nothing else but Almond Butter Freezer Fudge when it’s lurking in your house.