Label this under Things you didn’t know you needed.
What you see before you is not fudge sauce… it is actual homemade chocolate fudge that’s been packed into a jar, just waiting to be opened and devoured. Needless to say, this recipe is very dangerous!
Chocolate Fudge in a Jar
- 1 16oz jar roasted almond butter, or allergy-friendly alternative
- 3/4 cup virgin coconut oil (120g)
- 1/2 cup cacao or cocoa powder (20g)
- 1/4 tsp salt (my almond butter was unsalted)
- 1 tsp pure vanilla extract
- 1/4 tsp NuNaturals liquid vanilla stevia, or 3 tbsp sugar of choice
Start with a jar of room-temperature nut butter. If there is any oil at the top of the nut butter, stir it in until smooth. Now take 2/3 cup nut butter out of the jar and set aside for a different use. Stir the 3/4 cup coconut oil into the jar until smooth. Add the cacao, salt, vanilla, and sweetener, and stir again until completely smooth. Place in the fridge, where it will soon harden into fudge.
Question of the Day:
Are there any things you didn’t know you needed but now that you have them, you aren’t sure how you ever lived without them? Two things that come to mind for me are my iphone (never had one until last month) and my digital camera. And then, of course, there is high-speed internet… anyone remember dial-up??
Link of the Day: Oatmeal Pancakes
Gah I almost hate you for posting this :))
I’ve made ‘this’ fudge before but without measuring the stuff so I’m looking forward to the result of doing it right 😀 also made before with maple syrup. Yums.
How much maple syrup did you use? I was wondering when I looked at the recipe, because I thought that’d be yummy and mix better than sugar crystals.
If following this recipe start with the said amount. Or just fudge it 😉
Looks like I need to go get some coconut oil, because this looks AMAZING.
When I first went vegan, um 16 years ago, I missed nutella greatly. I couldn’t afford to buy the vegan one in German, so I’d occasionally (gasp) steal a teaspoon from my mom’s jar. After about a year, I couldn’t do it anymore because it was too rich. I’ve since found some recipes that help me with my occasional sweet tooth. Thankfully I don’t care sweets or salt really, unless it’s Bragg’s or Seaweed. It’s amazing how our taste buds change, when we eat healthy. Now don’t get me wrong, when I’m pms ing I may devour some homemade vegan cookies or cakes lol.
Over the years, I’ve managed to come up with vegan recipes for French Onion Soup (no one knows my recipe except my ex-fiance’s dad, who lives in France, which he said is better than his mom’s lol and it’s vegan) and the Thai Seafood soup Tom Young Kong.
I love your recipies, and this fudge looks to die for. But — I do have one question for you — can you substitute another fat for the coconut oil? Coconut oil is very high in saturated fats and as a heart patient, I really need to stay away high fats. I see so many of the new recipes calling for coconut oil and am surprised that no one is contesting the use it.
Coconut oil is high in saturated fats but it is also one of the healthiest fats. Saturated fats. Most of the saturated fats that have been proven to cause problems are the vegetable oils and rancid oil. Coconut oil does not easily go rancid and has very high levels of lauric acid which naturally highers the HDL with out changing the LDL levels. Coconut oil also has tons of other benifits for you and your body. Unlike most other oils it stands up to anytype of use from eating raw or salad dressings to deep frying. It is a little different to use for baking and I still have problems with it once in awhile, and I do not fry with it but many people do. Now having said that it like everything should be used in moderation and there are other oils that are also healthy so I mix different for different things. But it is pretty easy to do research on Coconut oil, if you do a simple quick google search you can find info from reliable sorces fairly easly, as well as search on saturated fats and coconut oil….might help you. Of course there is a difference between cold pressed and the ultra processed (there is one brand that starts with an L cant remember I would not use that for the health benifits).
Having said that not trying to change your mind and if you are not comfortable you certainly should not use it, other oils might work but it will not set up in the fridge they way usuing coconut oil will.
Soo…I’m not terribly concerned about the fat content of coconut oil… more concerned about the fact that I’m allergic to coconut… Too bad you don’t know of a reliable alternative! This recipe sounds so, so good! I will share with my mum though, she’s deathly allergic to peanuts, but not to coconut! She’s also into healthy eating, so this could be a nice treat for her once in a while… 🙂
You could *try* palm oil, maybe…
Please consider the many devastating environmental effects of palm oil, one of which is the expansion of oil palm plantations causing massive deforestation – this is the greatest threat to orangutans: http://www.freewebs.com/animalorangutan/thepalmoilcatastrophy.htm
Try siphoning off some of the oil from the almond butter. It makes a softer set, but still good. 🙂 I just tried this.
Oh my goodness!! This looks so super amazing. Great description I used right there, but you know what I mean.
I could definitely see this falling into the category of things I didn’t know I needed.
And I’d have to definitely agree on the iphone and digital camera! Seriously, I don’t know why I lived without them for so long. Now I bring those things everywhere.
I agree with you on the internet thing. And this hot fudge in a jar is for sure going on the list of things I didn’t know I needed. Perfect for my regular chocolate cravings 🙂
OMG, Katie, I might have to make this immediately! You are so wonderfully creative in satisfying my chocolate cravings! 🙂
Shirley
What a GREAT idea for a gift this holiday season. Get cute jars/labels and distribute to coworkers, clients, etc!
Your creativity and ingenious mind continues to amaze me! You are so awesome. Your blog (and its chocolateyness) 🙂 always makes my day brighter. So thank you! 🙂
Does my wife count towards the question?
Joking aside, I just wanted to say how much we love your recipes – just today I made the very delicious peanut butter no bake treat and it’s just so amazing 🙂
Unfortunately most of the time we can’t do them because we never have the fancy ingredients at home :p
Good luck with your blog for the future,
M
LOL 🙂
By the way what brand of almond butter did you use? And I’m assuming the coconut oil has to be melted first?
Yes, it’s best to melt the oil. I used Whole Foods brand roasted almond butter.
Fabulous way to get my daughter to eat coconut oil! I am definitely making this to pack in the first box of treats I send her at college!
Oh yum! I am so doing this. I have made fudge with chocolate and coconut butter and it was the bomb. I am sure this is too! Thanks for sharing.
Wouldn’t the jar indicate it was meant to be stored? Is there really any chance that this would need to be stored (especially in my hands)? 🙂
Great recipe, as always
~ Jen <3
Katie, I had no idea you were old enough to remember dial-up! Just kidding, but to this old woman you look very young. The things I can’t live without and can’t figure out how I did are the Internet and my digital camera. One really strange thing in that category is my pizza peel, which I use for transferring very thin tortillas to my griddle for cooking. Another for me is a computer. I can remember wondering why anyone would want one, and now I can spend all day on it – reading food blogs… My latest such item is a pair of hiking boots, without which I couldn’t scramble around on rocks at our local state park, where my husband and I volunteer as tour guides.
I hate to tell you this, but I don’t need or desire fudge – of any sort. I very much prefer pure dark chocolate. Yum! If I ever need fudge, I would make this. I like your ingredients.
You are evil. This looks wonderful.