Think about it…. Creamy, smooth, decadent fudge is only 6 ingredients, a mixing bowl, and a freezer away.
I’ve been an almond and coconut friend for as long as I can remember. My obsession started with Coconut Macaroons, then digressed to Almond Joy Bars, made a right turn at Almond and Coconut KIND Bars, and has finally arrived back to home base – good old Homemade Almond and Coconut Fudge.
Plus, I knew I can figure out a way to make these with all natural and super healthy ingredients, refined-sugar free, completely raw, and loaded up with my favorite toppings. Not to mention they are dairy, gluten, and soy free…. and last for months (if I can stop my friends from stealing them!)
Verdict: So good. So easy. At this point I’m basically operating a almond and coconut freezer fudge factory out of my kitchen…
These almond and coconut fudge squares are entirely raw and super creamy and rich. They come together in about 5 minutes and require 6 simple ingredients you likely already have on hand – such as,
Almond Butter (or Almonds)
When you dive into the world of healthier eating, the one thing that may shock you is the price tag, particularly when shopping for items like raw almond butter. Although there’s no getting around the fact that organic almonds are more expensive than their conventionally grown counterparts, you can save money by grinding them into your own creamy butter at home, without the pricey markup of the store-bought versions.
If you don’t want to go out and buy yourself some pure, raw almond butter – here is an easy recipe for making your own. All you need is a food processor, almonds, and some patience.
These gems are everything you want in a dessert. They’re:
Studded with shredded coconut and cacao nibs for crunch
Simple to make
And highly shareable
… as you can see, our kids just can’t resist!
- 2 cups raw almond butter
- ½ cup room temp coconut oil
- 4 tablespoons raw honey
- 1 teaspoon sea salt
- few tablespoons raw cocoa nibs
- few tablespoons shredded coconut
- Line a 9 inch square baking dish with parchment paper.
- Melt the coconut oil over low heat. Then stir together the almond butter, coconut oil, honey, and sea salt until completely smooth, then pour into the lined baking dish. Smooth the top with a spatula, sprinkle on the cocoa nibs and shredded coconut, then carefully place in the freezer to set, about 1 hour.
- After 1 hour, pull out baking dish, cut the fudge into small squares and serve chilled, as these buttery treats will melt quickly at room temperature. Store in an airtight container in the freezer for up to 2 months.