Almond butter choc-top fudge
My favourite F-word (ok ok, second favourite) …..easy to make, delicious & packed with protein & good fats.
This will work for you if you’re: gluten-free, dairy-free, vegan, vegetarian, IQS/low fructose, soy-free, cane sugar free& finally? lazy but want something sweet but unprocessed. It also falls within the six ingredient parameters.
I make this in small proportions otherwise I would probably eat it by the kilo….but feel free to upscale proportions if your willpower is stronger than mine.
INGREDIENTS - vegan almond butter choc top fudge
FUDGE
45g almond butter
15g coconut oil
15g rice malt syrup
CHOC TOP
10g coconut oil
15g rice malt syrup
15g tahini
10g cacao
METHOD - vegan almond butter choc top fudge
Almond butter, coconut oil & rice malt syrup in a small pan on low heat. Stir until melted & well combined.
Tip into the lined tin. Super important to line the tin so you can lift it out once set.
Chuck in the freezer
Don’t bother cleaning the pan - throw in cacao, rice malt syrup, tahini & coconut oil & stir on a very low heat until well combined. Take off heat immediately
Tip the chocolate layer on top & smooth over gently….or be a rebel & mix it all together for that 80s “marble effect”.
Throw it back in the freezer & find an instant distraction to stop you from taking it out before it sets (half an hour is sufficient - so perhaps that most recent episode of Bridgerton?)
