This brilliant recipe is so easy to make, but it looks like you’ve gone to so much trouble. Even though the fudge appears to be iced, that’s just the way it comes out!
Makes 15 pieces
270 g (9½ oz/1 cup) almond butter
80 ml (2½ fl oz/1⁄3 cup) extra virgin coconut oil, melted
30 g (1 oz/¼ cup) cacao powder
90 g (3¼ oz/¼ cup) rice malt syrup
½ teaspoon Celtic sea salt
1 teaspoon alcohol-free vanilla extract
1 Line a baking tray with baking paper.
2 Process the nut butter and coconut oil in a food processor until smooth. Add the remaining ingredients and process until smooth and creamy.
3 Spoon the mixture into the prepared tin to 3 cm (1¼ inches) thick and smooth the top with the back of a spoon or a spatula.
4 Freeze for at least 1 hour before slicing and serving. If stored for longer in the freezer you may need to transfer to the fridge to soften a little.