Chocolate Almond Butter Fudge
Kids love sweet treats, who am I kidding so do adults! But, usually we worry about giving our kids too much because of the high sugar or poor ingredients that lead to sugar rushes and sugar crashes. A few days ago on Valentine’s Day I was experimenting in the kitchen to try and come up with a dessert that would be satisfying and exciting to my kids, but would also be healthy and full of protein. What I came up with is Chocolate Almond Butter Fudge and let me tell you it is so so good.
It is so simple, that I’m not sure it qualifies as a true “recipe” but I promise you will not be disappointed. You can serve it as dessert or cut it into tiny pieces to give as snacks. On Valentine’s Day I used a veggie cutter to make heart shapes that were super cute, and it was a big hit. From my perspective, I’m thrilled because I know it’s high in protein and low in sugar.
Chocolate Almond Butter Fudge “Recipe”
- 1/2 cup Barney Butter “Smooth” almond butter
- 1/2 cup Barney Butter “Cocoa Coconut” almond butter
- Scoop 1/4 cup cocoa coconut almond butter into a sauce pan.
- Heat on low until smooth and easy to stir. If it’s too thick, keep it on the heat because you need to be able to pour it easily.
- Pour it into a freezer safe container.
- Let it sit in the freezer for 20 minutes.
- Scoop 1/2 cup smooth almond butter into a sauce pan.
- Heat it on low until it’s smooth and thin enough to stir easily.
- Remove the container from the freezer and pour the smooth almond butter on top of the solidified cocoa coconut almond butter.
- Place back in the freezer for 30 minutes until the top is solid to the touch.
- Heat the remaining 1/4 cup of cocoa coconut almond butter in a sauce pan on low until thin and easy to stir.
- Remove the container from the freezer and pour on top of the other layers.
- Heat 1/2 tbsp of smooth almond butter and using a spoon, let it drip evenly on top of the almond butter mixture.
- Take your spoon and lightly move the spoon around to create the marbelized look on top.
- Place it back in the freezer for a minimum of 6 hours. If it’s easier to let it sit in the freezer overnight, that works too.
- Remove the container from the freezer and using a spatula remove all of the fudge onto a cutting board or plate.
- Slice the almond butter fudge into squares.
- Serve it all or separate it into smaller serving sizes in the freezer or refrigerator. If you refrigerate it, finish it within four days.
Toddler Twist: Use veggie cutters to serve it in fun shapes with apple slices or on its own in place of a cookie in her lunchbox.