Recipe of the Week: Almond Butter Fudge
Sometimes, late on a weeknight, I get an overwhelming urge to make dessert. There’s something so satisfying about, at the end of an hour, having a physical product to show for your work (plus making the entire house smell delicious in the process). But there’s a problem: Now I have 2 dozen cookies and no one else is around to eat them but me.
I needed a dessert without the guilt, and this is it. It’s perfect for impulsive weeknight cooking: It only has three ingredients (so there’s no last-minute runs to the store) and only 1 tsp of sugar per serving. Plus: it’s fudge. Not only will you not need to share, you probably won’t want to.
1 cup almond butter
1/4 cup coconut oil
3 tbsp maple syrup
- Line a loaf pan with parchment paper. Place almond butter n a large bowl.
- In a saucepan over low heat, combine coconut oil, maple syrup and a pinch of salt. Heat until oil is melted, stirring, then pour over almond butter slowly, stirring constantly, until smooth.
- Pour mixture into prepared pan and smooth into an even layer. Freeze 1 hour.
- Cut fudge into 16 squares. Enjoy 2 pieces per serving. Store leftovers in the freezer for future snacking.