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
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.
I checked out the nutrition info on this. About how much is15 grams? A teaspoon? Tablespoon? This looks so amazing.
I was wondering if there is a suitable substitute for the coconut oil. I’m not a fan of using coconut oil
Love this idea. I am going to be visiting my hometown in a few weeks and staying with friends…I think this would be a cute little gift. I am going to make it and decorate with a homemade label and some fabric on the lid.
What is your favorite brand of coconut oil? (or which one do you buy most often and use the most in recipes?) 🙂
that jar would have to be really small because it looks really good and I might lose self control! I have a question, what would be the difference between using white and brown sugar in this recipe? would the taste differ greatly?
The jar is full with 2 cups, you remove 2/3 of a cup, there will be 1 1/3 cup of Roasted Almond butter remaining in the jar.
This is the amount you need for the recipe as written.
Or in ounces, you will have 10.66 ounces remaining, or 302.39 grams remaining.
Assuming you want to work to three decimal places, and that would be a bit ridiculous, wouldn’t it????
bill,
Alb.