Paleo Almond Butter Chocolate Fudge

• Vegetarian
• Gluten free
• Paleo

• Condiments

  • 2 cup Almond butter, creamy
  • 6 tbsp Honey, raw

• Baking & Spices

  • 1 3/4 cups Dark chocolate chips/morsels
  • 1/4 tsp Sea salt, fine-grain
  • 2 1/2 tsp Vanilla, pure

• Oils & Vinegars

  • 3/4 cup Coconut oil, organic

Found on paleorunningmomma.com

Description

Ingredients

• 1 and ¾ cups dark chocolate chips/morsels (I used Enjoy Life Dark Chocolate Morsels)
• ½ cup creamy almond butter
• 1 Tbsp raw honey
• ¼ cup organic coconut oil
• ½ tsp pure vanilla extract
• 1 and ½ cups creamy almond butter
• ½ cup organic coconut oil, melted and cooled (not hot)
• 5 Tbsp raw honey
• 2 tsp pure vanilla extract
• ¼ tsp fine grain sea salt

Directions

• Make the chocolate layer first. Melt the chocolate chips, coconut oil and almond butter in a small saucepan over low heat, stirring.
• Once creamy, stir in the honey and vanilla, then remove from heat.
• Line an 8 x 8 inch baking pan with parchment paper and spread the melted chocolate mixture over the bottom of the pan, using all of it. Chill in the refrigerator while you make the top layer.
• To make the almond butter layer, use an electric hand mixer to cream together all the top layer ingredients in a large bowl. You should also be able to whisk the mixture together by hand if you dont have a hand mixer.
• Layer the almond butter mixture on top of the chilled chocolate layer (doesnt have to be totally solid.) Youll likely have extra almond butter mixture which you can put in mini muffin liners and chill for an extra treat!
• Cover the fudge and chill in the refrigerator* for 2 hour until firm, or in the freezer for about 1 hour. I recommend storing the fudge in the refrigerator for the perfect creamy texture, however, you can freeze it as well if you prefer a very firm texture.