When you need a little afternoon snack to tide you over to dinner, this almond butter freezer fudge has been my recent go-to snack. Lately I've been whipping up batches of it to have on hand as I like that keeping it in the freezer not only means it takes a little while longer to eat, but thanks to the coconut oil in the recipe, the cold keeps the fudge from melting or getting soft at room temp. It has a little protein, a little healthy fat, and the mix of sweet + salty that helps kill a snack and sugar craving.
On the stovetop mix together over low heat the following ingredients, until everything has combined together and is nice and smooth :
-1 cup almond butter (I use any brand as long as it has just 1 ingredient : almonds!)
-1/4 c organic coconut oil
-2 T organic maple syrup (not the Aunt Jemima kind...the real deal good stuff, I like Great River Maple which is made in Iowa)
Pour from pan into a parchment lined pan (I use a smaller baking dish - around 12x8) and smooth out evenly. I top mine with a drizzle of maple syrup and a sprinkling of sea salt + cacao powder. Pop into the freezer for at least 1 hour to set, pull out and cut into chunks. Leave in freezer and pull out for a quick afternoon treat that is vegan, paleo-friendly, no dairy/refined sugar/flour, and is oh-so-yummy.