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

Spaghettini with Roasted Tomatoes, Fresh Basil, and Toasted Garlic Breadcrumbs
Grilled Salad Pizza
White Chocolate Fudge
Pumpkin Cinnamon Swirl Bread
Paleo Banana Bread Chocolate Truffles
Goat Cheese Stuffed Cherry Peppers
Buddha's Delight (Jai)
Grilled Romaine Hearts with Buttermilk-Dill Dressing
Sex in a Pan
Healthy Spinach Lasagna Rolls
Food Trivia

The earliest form of eating processed food occurred in early hunting cultures when the men who made a kill would be rewarded with a meal of the partially digested contents of the stomach of their prey.

Food Joke

I want you more than a Hagen-Daas on a hot summer day.

Popular Recipes
Spicy Penne alla Vodka

Nutmeg Nanny

Star Anise Braised Pork Stew

The Healthy Foodie

Peanut Butter Christmas Mice

Allrecipes

Cherry Pancakes for One

Foodista

Oatmeal Peanut Butter Trail Mix Cookies

Magnolia Days