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!
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
Line a loaf tin with baking paper so it hangs over the sides of the tin slightly.
Add ¼ cup of the coconut oil, the maple syrup and salt to a saucepan and melt together on a low heat.
Once melted together, add the almond butter take off the heat. mix together until smooth.
Pour ¾ of the almond butter mixture into the loaf pan.
Sprinkle the cranberries and almonds evenly on top.
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.
Transfer to the fridge for at least 4 hours or the freezer at least an hour to set.
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.
Recipe by The Hungry Herbivores at https://www.thehungryherbivores.com/almond-butter-cranberry-fudge/