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Salted Almond Butter Freezer Fudge Recipe

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3.9 from 13 reviews

  • Author: Lea
  • Total Time: 1 hour 20 minutes
  • Yield: About 21 squares (1-inch each)
  • Diet: Gluten Free

Description

This Salted Almond Butter Freezer Fudge is a rich and creamy treat combining raw almond butter with coconut oil, pure maple syrup, and a touch of pink Himalayan sea salt. Topped with a smooth, slightly thickened chocolate layer and sprinkled with flaked sea salt, this no-bake fudge freezes quickly for a perfect sweet snack that's both indulgent and easy to prepare.

Ingredients

For the Freezer Fudge:

  • 1 1/2 cups raw smooth almond butter
  • 1/4 cup + 2 tablespoons virgin coconut oil
  • 1/4 cup pure maple syrup
  • 1/4 to 1/2 teaspoon pink Himalayan sea salt or other fine sea salt, to taste

For the Chocolate Topping:

  • 3 tablespoons virgin coconut oil
  • 1.5 tablespoons pure maple syrup
  • 3 tablespoons unsweetened cocoa powder
  • Pinch of pink Himalayan sea salt or other fine sea salt
  • Maldon sea salt or other flaked sea salt, for garnish (optional)

Instructions

  1. Prepare the Pan: Lightly grease a standard 9"x5" loaf pan and line it with a piece of parchment paper cut to fit the length of the pan. This will help in removing the fudge easily after freezing.
  2. Make the Fudge Base: Spoon the raw smooth almond butter into a large mixing bowl. In a small pot, combine 1/4 cup plus 2 tablespoons virgin coconut oil, 1/4 cup pure maple syrup, and 1/4 to 1/2 teaspoon pink Himalayan salt. Heat over low heat until the coconut oil is melted and the mixture is combined. Slowly pour this liquid mixture into the almond butter while stirring continuously to achieve a smooth and runny consistency.
  3. Freeze the Fudge Base: Using a spatula, transfer the almond butter mixture into the prepared loaf pan and smooth out the surface evenly. Place the pan uncovered on a flat surface in the freezer for about 1 hour or until the fudge solidifies.
  4. Prepare the Chocolate Topping: In a small pot, melt 3 tablespoons virgin coconut oil over low heat. Remove from heat and whisk in 1.5 tablespoons pure maple syrup, 3 tablespoons unsweetened cocoa powder, and a pinch of pink Himalayan salt until the mixture is smooth. Chill the chocolate sauce briefly in the fridge to slightly thicken.
  5. Assemble the Fudge: Once the almond butter fudge is firmly frozen, slice it into about 21 squares (approximately 1-inch each). Place the squares spaced apart on a parchment-lined plate. Spoon about 1 teaspoon of the thickened chocolate topping over each square.
  6. Freeze the Finished Fudge: Return the chocolate-topped fudge squares to the freezer until the chocolate layer is solid. Optionally, sprinkle with flaked sea salt for added texture and flavor.
  7. Serve and Store: Separate the fudge squares if they are stuck together and enjoy immediately. Leftovers should be returned to the freezer to maintain firmness and freshness.

Notes

  • If the fudge sticks to the parchment, you can warm the pan slightly or peel carefully for easy removal.
  • Use high-quality almond butter without added sugars or oils for the best texture and flavor.
  • You can adjust the amount of sea salt in both the fudge and chocolate topping to suit your taste preference.
  • This fudge is best stored in the freezer and consumed within 1-2 weeks for optimal freshness.
  • Allow fudge squares to sit at room temperature for a few minutes before eating if they are too hard.
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Find it online: https://recipesbylea.com/salted-almond-butter-freezer-fudge-recipe/