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
yep, this is definitely a winner!
Thank you Kathy for the recipe. I made it yesterday, and it’s really as good as it looks.
Ok that’s it, I have to stop reading your posts. This is not going to work with my fitness regiment at all. Too late now though, what has been seen cannot be unseen, chocolate fudge here I come.
Hello. I love your recipes so much. I made four recipes already from your blog. Right now, I am making the chocolate cheesecake brownies right now. I am just commenting while waiting for the layer to freeze. I made the homemade chocolate balls with dates, the muffins and oreos but I have to change some ingredients depending on what are available in my pantry, but still they turned out good. Next project will be chocolate pumpkin pie. Blessing to you.
I accidentally made this today! Made a batch of roasted almond butter the other night, and just stirred some together with cocoa, coconut oil and a sprinkle of salt and a drop of yacon syrup for a quick chocolate fix. And then came here and realised ..great minds think alike! This is good stuff everyone! Thanks for an amazing blog and recipe Katie! I’m always reading but think this is my first time commenting.? Sorry! Keep up the good work – you’re a great inspiration!
🙂
YUM! You had me at “Chocolate Fudge”!
Looks delicious, and I’m hatching a plan. I have a bunch of plastic chocolate molds from craft and baking stores. Instead of leaving this in a jar, I’ll try putting some in the molds so I have little bars and such…. 🙂
At first I thought, hmmmmm so is it chocolate sauce or what? But then I looked at the ingredients and now I know that jar of chocolatey goodness must be sooooo delicious. like beefed up justin’s chocolate almond butter (with less sugar). yum.
I have made something extremely similar to this but I use cashew butter and maple syrup!! I love it so much, but it is VERY addicting… Doesn’t last long in my house!
I don’t know if this has been addressed yet or not but for those who like to make their own nut butters or who have a nut butter container larger than 16 oz., it’s approximately 1 1/3 cups of nut butter needed for this recipe.
BTW I used peanut butter with this recipe, I omitted the sweetener, and it turned out great! Kudos!
Katie, I love you forever for posting this recipe.
Your thoughts on using raw instead of roasted nut butter?
Taste-wise it’s not as good.
hmmm… recipe says to remove 2/3 a cup, and then add the remaining ingredients, but the remaining ingredients are more than 1 cup, they don’t fit!
Is it supposed to be 2/3 of the jar?
The jar won’t be filled to the top. So there is enough room to add the 2/3 cup, at least in my jar there was.
See my notes above with exact measurements in cups / oz / grams.
Hi! I don’t eat agave nectar or any other sweetener. Do you think that I could replace this with a date paste? If so, how much of it?
Thanks in advance!
I bet this would make a nice gift! It’s already inside a jar! 😀
Katie,
love your website! I made the chocolate fudge in a jar and it is delicious! I have never used coconut oil before and found it a bit hard to work with because it was solid. Can it be softened without harming it?
Ellen
Yes. Heat for a few seconds in the microwave or a low setting in the oven.
Lightly heat over the stove. It only needs to get to around 80f or so to be a liquid.