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Scoop 1/4 cup cocoa coconut almond butter into a sauce pan.
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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.
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Pour it into a freezer safe container that's lined with parchment paper.
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Let it sit in the freezer for 20 minutes.
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Scoop 1/2 cup smooth almond butter into a sauce pan.
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Heat it on low until it's smooth and thin enough to stir easily.
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Remove the container from the freezer and pour the smooth almond butter on top of the solidified cocoa coconut almond butter.
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Place back in the freezer for 30 minutes until the top is solid to the touch.
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Heat the remaining 1/4 cup of cocoa coconut almond butter in a sauce pan on low until thin and easy to stir.
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Remove the container from the freezer and pour on top of the other layers.
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Heat 1/2 tbsp of smooth almond butter and using a spoon, let it drip evenly on top of the almond butter mixture.
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Take your spoon or a toothpick and lightly move it around to create the marbelized look on top.
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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.
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Remove the container from the freezer and using a spatula remove all of the fudge onto a cutting board or plate.
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Slice the almond butter fudge into squares.
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Serve it all or separate it into smaller serving sizes in the freezer or refrigerator. If you refrigerate it, finish it within four days.