Dairy free, gluten free and low sugar fudge? Surely this is some kind of trick? But BEHOLD, it is true! Almond butter gives this fudge its necessary creaminess, whilst coconut oil ensures that it sets to whatever consistency your heart so desires. There's even raw cacao in there for a chocolatey hit. Almonds are also full of vitamin E and other delights, which means I'm going to have another piece. Pass it here.
Dairy Free Dark Chocolate & Almond Fudge
You will need:
- 100g almond butter (you could also replace with hazelnut or cashew nut butter)
- 100g coconut oil
- 3 tbsp almond milk
- 1/2 vanilla pod, seeds scraped out or 1/4 tsp vanilla essence
- 2 tbsp maple syrup
- 50g raw cacao nibs
- Handful of toasted flaked almonds
- Lightly grease and line a shallow tray with coconut oil. (I like nice thick slices, so I used a 2lb loaf tin)
- Place the almond butter in a bowl. Add the coconut oil (this should be still in mostly solid form, with a bit of give to it, not melted or runny) and beat together.
- Stir in the almond milk, vanilla and maple syrup until combined.
- Fold in the cacao nibs and flaked almonds.
- Tip into the tray and spread to the edges in an even thickness.
- Refrigerate for 1-2 hours for a fudge-like texture, or for less time to use as an icing or filling for cakes (or you could just shamelessly eat it straight out of the bowl).
- Store in the fridge. Or scoff straight away.