dairy free almond chocolate fudge recipe

Yeah, I thought that would get your attention. Healthy fudge?! You got it. The best part about this fudge is you don't binge on it since the almond butter and coconut butter fill you up quickly. You can make a batch, grab 1 to 2 pieces a night from the freezer for dessert and have this last you 2 weeks. Talk about time and cost efficient deliciousness!

But seriously, let's talk about it. Fudge. I miss it. I can't lie. But I don't miss the way the sugar and dairy make me feel. So, as always, let's turn that lemon into lemonade by creating a dairy free, gluten free and refined sugar free version of fudge. When I was younger, I loved going to Cape May, NJ. It miraculously remained intact post-Sandy and continues to be an adorable, quaint Victorian town that is extremely family friendly. My three favorite food options were, in order, as follows: all flavors of homemade fudge, the peanut butter and chocolate ice cream and the cinnamon and sugar large soft pretzel. Sadly, none of these three things make the cut with my new, clean eating lifestyle so I miss them dearly. Thankfully, I have already found a dairy free ice cream that is too good to explain in words. Now I have tackled the fudge so up next...the large pretzel. At least whale watching and relaxing on the beach are still acceptable lifestyle choices :)  #fudgetastic

Dairy Free Almond Fudge.JPG

Serves: 12 to 24

Prep Time: 10 minutes

Cook (Freezer) Time: 30 to 60 minutes

Ingredients:

Fresh From the Market:

From the Pantry:

  • 1/4 c. Coconut Oil (melted)
  • 2 tbsp. Coconut Nectar
  • 2 tbsp. Unsweetened Cocoa Powder
  • 1/2 tsp. Vanilla Extract

From the Spice Rack:

  • 1/4 tsp. Sea Salt

Kitchen Gadgets:

  • Parchment Paper
  • Hand Mixer (optional)
  • Mixing Bowl
Almond Butter Fudge.JPG

Cooking Instructions:

  • The good thing about this recipe is...it's a no bake dessert! You will thank me in the summer when the heat of the oven is too much to bear.
  • Melt the coconut butter by either putting it in the microwave (lid off!) for 90 seconds or by placing the jar (lid on tight!) in a pot of hot water.
  • Throw all of the ingredients in a mixing bowl and either mix with a large wooden spoon or a hand mixer. The hand mixer makes it a lot easier since the almond or peanut butter will be so sticky!
  • You can choose chunky butters or creamy, but either way, blend all ingredients until smooth. When I made this, I had 1/2 c. of creamy almond butter and 1/2 c. chunky organic peanut butter left in the fridge so I thought, why not combine them? Mix it up and have fun!
  • The mixture will form a dough, so roll it into a ball and place on the parchment paper. Roll it out into a square or rectangle and make it as thick or think as you want. I opted for about 1/2 inch thick so I could have flatter pieces.
  • Put the parchment paper and fudge dough in the freezer for 30 to 60 minutes, or until solid.
  • Break into pieces - whatever size you desire - and store in an air-tight glass container in the freezer for up to 2 weeks.
  • Take it out and enjoy whenever your sweet tooth is hungry! You're welcome :)

If you liked this, you will love these other recipes!

Homemade Almond Butter, Dairy Free Banana, Almond, Chocolate Ice Cream, Banana Almond Date Smoothie, Dairy Free Peppermint Bark, and GF & DF Peanut Butter Blossom Cookies!

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Jessica Flatley

My mission is to provide ideas and inspiration for the times life hands you a lemon. Learn how to manage a food allergy or intolerance, whether cooking for yourself or eating on the go. Let's turn lemons into lemonade together!