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
Katie,
I’m new to your site / blog. This may sound crazy to some, I am NOT a chocolate fan, do you or has anyone tried this without the cocoa? Do I really need to add it? I LOVE nuts, peanut butter, etc.. Any suggestions would be greatly appreciated. Thank You in advance to whomever has an answer.
You can always experiment! Sounds fun!
Oh wow! Thank you. This is an amazing chocolate fix to have on hand! I have been looking for simple recipes to get more coconut oil into my diet ad this fits the bill!
Oh gosh, this just appeared on Facebook right when I had half a jar of almond butter sitting around from a different recipe… needless to say that almond butter is now fudge-ifying!
This is totally amazing! And I haven’t even refrigerated it yet. I’m on my third spoonful!
I made this today, following the directions exactly, and my jar was so full after adding just half of the cocoa that I could not mix it well. I poured it in to my glass measuring cup, mixed thoroughly there, and then poured it in to a glass pan to set. I also added more sugar, which is probably not in keeping with the idea of making a healthy dessert, but, in my case, the goal is to get my little girl to up her protein and fat intake, so it should fit the bill. I’m not sure why it overflowed so, but, assuming it sets, I am not complaining about having more fudge than I planned 🙂
I do this with my peanut butter and sprinkle with little nutmeg or cinnamon, and occasionally add a ripe or frozen banana too – doesn’t spoil it. ;)))
Wouldn’t all that coconut oil make this recipe high in fat?
Judy
This is a great article that sums it up. Additionally, almond butter is also high in healthy (important) fats and vitamin E. Not all fat is bad fat.
http://authoritynutrition.com/top-10-evidence-based-health-benefits-of-coconut-oil/
This works as a great fat bomb for my keto diet!
Do I need to keep this in the fridge?
Yes.
Hi Katie! I just made this fudge this morning with freshly-ground almond butter and stevia for the sugar. It is amazing and addictingly delicious. Guess who is having fudge for breakfast!? And for the people asking, 15 g is approximately one tablespoon (according to Dr. Google). Just google “How much is 15 g of peanut butter?” For the taste, completely worth it 🙂
My gram scale says it’s more like a teaspoon.