I love making simple desserts that taste fabulous and don’t take a lot of effort to make. Preparing for desserts and meals can become an overwhelming ordeal, especially during the holiday season. So this treat is a no brainer to make this season with yummy results. Day 21 of the Type Happy Holiday Challenge, I am making Double Layer Paleo Almond Butter Cacao Fudge! Get your taste buds ready for something smooth, creamy, rich, chocolatey, and tasty. Just having one of these fudge bites will solve all your sweet tooth cravings.
1 cup raw creamy unsalted almond butter
1/4 cup coconut oil, melted
1 1/2 tablespoons raw honey (or can be subsituted for 10-15 drops of stevia, sweetened to taste)
1/2 teaspoon salt
1 teaspoon vanilla extract
4 tablespoons cacao powder
1/2 cup unsweetened shredded coconut
1 cup dark chocolate chips (I like to use Lily’s Sweets sugar free chocolate chips)
- Mix together your almond butter, coconut oil, unsweetened shredded coconut, chocolate chips, vanilla extract, honey (or stevia), and salt until it is a smooth consistency
- Pour half the mixture into a square baking dish lined with plastic wrap (or candy chocolate molds like I did) and use a spoon to spread out evenly.
- Put this half of the mixture in to the freezer to harden
- Then take the rest of the mixture that you didn’t put into the freezer, and add your cacao powder. Add as much as you want. The more cacao powder used the stronger the cacao taste. You may need to add a little more honey or stevia to sweeten the mixture a little more.
- Once cocoa powder is incorporated in, pour your chocolate fudge on top of your now hardened light almond fudge.
- Sprinkle with chocolate chips, shredded coconut, and place in freezer for 10-15 minutes.
- Cut into chunks.Fudge should be stored in the freezer and eaten chilled, otherwise it will begin to soften if too warm.
I hope you enjoy making these as much as I do!