I made these GORGEOUS little confections for Valetines’ Day with a chocolate cookie crust, almond butter cream, chocolate ganache, chocolate fudge and a chocolate drizzle.
Talk about decadent – elegant and complex but totally worth it! I wanted to share the recipe, but being the perfectionist that I am, I felt some of the layers still needed a bit of refining. However, two of the layers were spot on and work together beautifully.
That is where this Salted Almond Butter Cup Fudge recipe came from. Plus, it is pretty simple, sets up quickly and is deeply, deeply satisfying!
Salted Almond Butter Cup Fudge
Recipe By Chaya-Ryvka
Makes 36 servings
one 8×8 square cake pan
Use coconut oil to grease cake pan.
Line your cake pan with parchment paper or saran wrap, leaving an inch or two of overhang.
Base Almond Butter Layer:
1 cups almond butter
4 Tbs. melted cacao butter
2 Tb. coconut nectar
3 Tbs. coconut sugar (finely powdered in coffee grinder)
1 tsp. high mineral sea salt
1/2 tsp. vanilla powder
Mix ingredients by hand until well combined.
Pour over a plastic wrap or parchment paper lined 8×8 square cake pan.
Set in freezer to firm for about 30 minutes, or until firm to the touch.
Chocolate Fudge Layer
.75 cup coconut nectar
.75 cup cacao powder
.25 cup cacao nibs
2 tsp. vanilla powder
.25 cup coconut oil
.75 tsp. high mineral sea salt
Pour and spread over firm almond butter base.
Decorate with chocolate drizzles, chopped almonds and cacao nibs, orange curls, rose petals, and most definitely a sprinkle of your favorite high mineral sea salt!!! – anything that makes your heart sing!
Set in your freezer for an hour or until set.
cut into 6 strips one way and 6 strips the opposite way to create 36 squares.
Store in your fridge for up to 3 weeks or longer in your freezer.