Chocolate Almond Butter Fudge Bars. No Bake Almond Butter or Peanut Butter Fudge. 4 main ingredients. Peanut Butter Cups in Fudge form. Easy Vegan Fudge Recipe. Gluten-free Soy-free Makes one 9 by 5 loaf pan
Melt the coconut butter over gentle heat (low medium) until completely melted. Stir occasionally. 2 to 4 mins
Add the nut butter, maple, salt, cinnamon and mix well until smooth. Carefully taste the mixture and adjust sweet is needed.
Pour 2/3 of the mixture in parchment lined pan. (You can refrigerate this layer for 15 mins or more if it is too liquidy to set before adding chocolate layer. The layer might be liquidy with coconut oil and somewhere between liquidy and nut butter consistency depending on the coconut butter).
Add chocolate to the remaining nut butter mixture and continue to heat for another 30 seconds. Then take off heat. Mix well until the chocolate melts and combines. (You can also use cocoa powder instead and mix into the nut butter mixture)
Drop over the nut butter layer in the loaf pan and spread evenly.
Chill for atleast an hour. Slice and serve! Store on a cool counter for a few days or refrigerated for weeks.
** some almond butter brands have too much oil added and can interfere in setting the fudgeUse other flavors as vanilla or cardamom for variation.To make just nut butter fudge: Use 1 cup nut butter and mix into the melted coconut butter. Pour onto parchment to chill.You can use virgin coconut oil or refined for neutral flavor instead of coconut butter. Use about a 1/3 cup coconut oil and 1 cup nut butter to make up the volume.Nutrition based on 1 serving