Almond Butter & Cranberry Fudge

The Hungry Herbivores is slowly becoming inundated with Christmas and will continue to become even more saturated with chocolate, peppermint & spices. What kind of food blog would I be if that wasn’t the case? Just to top up the christmassy treats like: Chocolate Chip French Toast Casserole & Caramel Sticky Figgy Pudding, I have brought to you Almond Butter & Cranberry fudge.

This fudge though. Words do this delicious concoction justice, yet I will try my best. Since i’ve already had several requests from family and friends to make this for them for their Christmas presents, that’s surely an indication that you should be making this too!
Almond butter has got to be one of the most beautiful ingredients around, so there was no going wrong with this fudge. The creaminess of the almond butter and the distinctive wholesome taste melts in your mouth; it’s then finished off with a hint of rich cacao. The whole almonds and dried cranberries dotted through the fudge adds new levels of festivity to your taste buds, while also creating a crunch & a bite in the middle of the soft, teeth sinking fudge slices.

This recipe is amazing for gift giving. Putting your time and love into homemade presents is the most rewarding of all, especially if it’s food, because the chances are they will share it with you! Although you might not think you don’t have time for that homemade stuff, you’re much more likely to spend more time searching the web or traipsing round the shops to find the perfect gift, yet it was here on The Hungry Herbivores blog all along. On top of all this, you can prove to your friends that veganism is taste a f*ck!

If you don’t have that amazing pals though, I would recommend making it for yourself instead. This is only for the super special people (like yourself). Christmas is about indulgences, so go treat yoself! Sit down, watch Elf, eat fudge. Don’t even feel guilty about it coz it doesn’t have disgusting condensed milk that’s full of saturated fat and sugar in. Instead it is made with healthier plant-based ingredients.

There’s not question whether or not i’ll be making this to snack on during the Christmas build up. It’s a super simple recipe made with only 7 ingredients. You wouldn’t believe how simple it was to create this fudge once you take your first bite.
You can even customize it to suit your taste buds. Not a fan of cranberries? Try scattering some chopped figs and add in some different types of nuts!

The fudge was made with Pip & Nut Almond Butter, a great palm oil free almond butter only using roasted almonds and sea salt. It’s important to mix your almond butter well for the recipe, as nut oil and nut butter naturally separates. You don’t want it too oily, but you don’t want it too dry either!

After staring at these fudge photos for the last few hours, I think I might have to go ahead and make some now! I hope you will be doing the same. Let me know how it goes in the comments!

Almond Butter & Cranberry Fudge
 
Prep time
Total time
 
Sink your teeth into this creamy almond butter fudge, embellished with festive dried cranberries and whole almonds. Perfect indulgent for you or as a gift without the fat-ridden bad bits!
Author:
Recipe type: Sweet, Confectionery, Gift
Cuisine: Vegan, Gluten-free, Christmas
Serves: 8 bars
Ingredients
  • 1 cup creamy almond butter*
  • ¼ cup + 1 tbsp coconut oil
  • ¼ cup maple syrup
  • ¼ tsp salt
  • 3 tbsp cacao powder
  • ¼ cup dried cranberries
  • ¼ cup whole almonds, roughly chopped
Instructions
  1. Line a loaf tin with baking paper so it hangs over the sides of the tin slightly.
  2. Add ¼ cup of the coconut oil, the maple syrup and salt to a saucepan and melt together on a low heat.
  3. Once melted together, add the almond butter take off the heat. mix together until smooth.
  4. Pour ¾ of the almond butter mixture into the loaf pan.
  5. Sprinkle the cranberries and almonds evenly on top.
  6. Add the remaining tbsp of coconut oil and the cacao to the almond butter mixture and stir again until fully combined. Carefully pour it on top of the cranberries and almonds, smooth the top with a back of a spoon.
  7. Transfer to the fridge for at least 4 hours or the freezer at least an hour to set.
  8. Remove once set and slice into about 8 bars, or into smaller cubes. Store in the fridge in an airtight box for up to 2 weeks or store in the freezer for about 3 months
Notes
* Ensure that you stir the almond butter well before measuring. You want the nut butter to be smooth, not stiff but not too oily.

 

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2 comments on “Almond Butter & Cranberry Fudge

  1. Wow. Looks good!

    • Thank you!!

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