This fudge takes minutes to make and is incredibly easy to do – kids can even do most of it by themselves. Use cute little candy molds to make the fudge hold fun shapes, or just make them in a large flat baking pan and scarf them. Either way people will be saying “Wow! That’s raw/organic/vegan/ healthy?!”
Makes about 64 1” square pieces (about ¾ thick)
- 2 cups almond butter (one 16-ounce jar)
- ¼ cup cocoa powder, or raw carob powder sifted to remove any lumps
- ½ cup plus 2 tablespoons maple syrup
- 1 heaping tablespoon coconut oil (one heaping tablespoon of solid oil, if liquefied, use 1 1/2 tablespoons)
- 2 teaspoons vanilla extract
- 1 teaspoon coarse sea salt
In a large bowl, combine all the ingredients, stirring well. You can also use a standing mixer with the paddle attachment, but it’s more fun to do it by hand.
Spoon the mixture into little candy molds, flatten with a spoon, and cover with parchment or wax paper. Or line a square baking pan with parchment or plastic. Place the fudge into the pan and cover the surface with parchment or wax paper, pressing down evenly to flatten. Place in the freezer to chill. If using the pan, remove from the freezer after an hour or so, flip it out of the pan onto a flat surface and cut into squares or rectangles. These should be stored, covered in the freezer (otherwise they will get too soft and mushy) where they would keep quite well for a long time if they didn’t always get eaten so fast.
This recipe was taken from Raw Food Real World by Sarma Melngailis.