Salty Coconut Almond Fudge

You can never have too many dessert recipes, so give Salty Coconut Almond Fudge a try. Watching your figure? This gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipe has 212 calories, 3g of protein, and 20g of fat per serving. This recipe serves 8 and costs 64 cents per serving. It is brought to you by Taylor Made It Paleo. This recipe is liked by 1347 foodies and cooks. From preparation to the plate, this recipe takes around 20 minutes. If you have slivered almonds, vanilla, unsweetened cocoa powder, and a few other ingredients on hand, you can make it. All things considered, we decided this recipe deserves a spoonacular score of 35%. This score is not so excellent. Try Coconut Almond Fudge, Coconut-Almond Fudge Cups, and Salty Fudge Brownies for similar recipes.

Servings: 8

Preparation duration: 5 minutes

Cooking duration: 15 minutes

 

Ingredients:

1/2 cup coconut oil, melted

2 tbsp maple syrup (honey might also work)

salt to taste (this is called “salty” fudge, so don't go TOO light!)

1/3 cup slivered almonds

1/4 cup crunchy sunflower seed butter (or other nut butter, doesn't have to be crunchy)

4 tbsp unsweetened cocoa powder

1 tsp vanilla

Equipment:

baking paper

baking sheet

loaf pan

Cooking instruction summary:

Line a small bread pan with wax or parchment paper, so that there is some sticking out on either side (to make removing easier). You could also just line a baking sheet with paper and pour it on that for a thinner “bark-like” fudge.Combine all ingredients and stir until all are well incorporated.Pour into bread pan.Top with more almonds/salt if desired.Place in freezer to set (about 15 mins).Cut and eat!Note: this must be kept in the fridge or freezer! It starts to get pretty melty after sitting out for a little while.

 

Step by step:


1. Line a small bread pan with wax or parchment paper, so that there is some sticking out on either side (to make removing easier). You could also just line a baking sheet with paper and pour it on that for a thinner “bark-like” fudge.

2. Combine all ingredients and stir until all are well incorporated.

3. Pour into bread pan.Top with more almonds/salt if desired.

4. Place in freezer to set (about 15 mins).

5. Cut and eat!Note: this must be kept in the fridge or freezer! It starts to get pretty melty after sitting out for a little while.


Nutrition Information:

Quickview
Calories
Protein
Total Fat
Carbs
2% Health Score
Limit These
Calories
0%

Fat
0%

  Saturated Fat
0%

Carbohydrates
0%

  Sugar
0%

Cholesterol
0%

Sodium
0%

Get Enough Of These
Protein
0%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

Warm + Roasted Winter Salad Bowl
Chocolate Chip Zucchini Muffins
Stuffed Pretzel Cookies (Prezookie)
Baked Spaghetti Alfredo with Chopped Steak and Bacon
Fiesta Dogs
Baked Penne with Italian Sausage
Spiced Hot Cocoa and Chamomile Tea
Individual Vegetable and Potato Pies
brown butter soda bread
Slow Cooker Garlic Honey Teriyaki Chicken Wings
Food Trivia

20% of people in the UK believe they have a food allergy, but only 2% actually do.

Food Joke

School lunches are not generally popular with those that have to eat them, and sometimes with good reason. "What kind of pie do you call this?" asked one schoolboy indignantly. "What's it taste of?" asked the cook. "Glue!" "Then it's apple pie, the plum pie tastes of soap."

Popular Recipes
Triple Dark Chocolate Whole Grain Brownies

Fork Knife Swoon

The most versatile sauce you’ll make this summer ( for chimichurri)

Simple Bites

Matzo Crisp with Pear, Apple and Cranberries

The Shiksa in the Kitchen

Delightful Holiday Bread

Taste of Home

Grilled peaches with brown sugar pecan crumble

Running to the Kitchen