Gluten-free, vegan salted almond butter fudge

As an added bonus, this salted almond butter fudge recipe is bake-free!

I’ve mentioned a few times that I can’t bake. I’m also not much of a dessert person and can’t have gluten or dairy, so I’m never the one who gets asked to bring dessert anywhere. One of my successful attempts at making it is salted almond butter fudge. If you wonder why I was able to master it…there’s no baking involved!

Here’s my recipe.

Salted almond butter fudge

Makes: 21 brownies
Total time: 1 hour and 45 minutes, chill time 1.5 hours, prep time 15 minutes

Ingredients

For the fudge:

1 1/2 cups raw smooth almond butter
1/4 cup + 2 tablespoons virgin coconut oil
1/4 cup pure maple syrup
1/4-1/2 teaspoon sea salt

For the cacao topping:

3 tablespoons coconut oil
1.5 tablespoons pure maple syrup
3 tablespoons cacao powder
Pinch of sea salt plus some for garnish

Directions

Lightly grease a standard size loaf pan and line with parchment paper.

For the fudge:

Spoon the almond butter into a large mixing bowl.
In a small pot, add the coconut oil, maple syrup, and salt. Heat on low until the oil is melted. Slowly pour the mixture into the bowl with the almond butter, stirring as you go. Stir until completely smooth and combined.
Spoon the almond butter mixture into the prepared pan and smooth it out. Place the uncovered in the freezer until the fudge is solid, about one hour.

For the cacao topping:

cacao sauce for salted almond butter fudge

In a small pot, add the oil and melt the oil over low heat. Remove from heat and whisk in the maple syrup, cacao powder, and salt until it’s smooth. Let sit to thicken a little bit.
Slice the cold slab of fudge into 1-inch squares and place on a large plate lined with parchment paper. Spoon 1 teaspoon of sauce on top of each square.
Place back in the freezer until the chocolate is solid. Sprinkle with some sea salt, if desired.