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Almond Butter Fudge

Makes 12-15 squares



1 cup chocolate chips

½ cup unsweetened almond butter or any nut/seed butter

2 Tbsp coconut oil

½ tsp vanilla extract

Flaky sea salt, for topping, optional


1.  Line an 8 ½ inch loaf pan with parchment paper, allowing extra paper to drape over the edges of the pan; set aside.

2. In a small saucepan over medium heat, bring 2 inches of water to a simmer. Place the chocolate, almond butter, coconut oil, and vanilla in a medium-sized heatproof bowl and set the bowl over the saucepan (or use a double boiler). Use a silicone spatula to stir the mixture until it’s melted and combined. Or you can use the microwave – heating the mixture in a microwave-safe bowl in 30-second intervals, stirring between, until melted.

3. Pour chocolate mixture into the prepared pan, and smooth into an even layer. Top with flaky salt – or sprinkle with sliced almonds or another chopped nut. Refrigerate 2-3 hours, until fully set and firm.

4. Lift the parchment paper to remove the fudge from the pan. Place it on a cutting board and cut into small squares. Store fudge in an airtight container in the fridge for up to two weeks or in the freezer for up to three months.


Source: Rachel’s Good Eats

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