Imagine a dessert that's not just decadent, but also surprisingly healthy - a magical fusion of creamy almond butter, rich coconut oil, and sweet maple syrup that transforms into a melt-in-your-mouth fudge. This Homemade Cookie Butter Freezer Fudge is about to become your new obsession, offering a vegan and paleo-friendly treat that satisfies your sweet tooth without any compromise on flavor or texture. Get ready to discover a dessert so incredible, you won't believe it's actually good for you!
Prep Time: 15 mins
Cook Time: -
Total Time: 15 mins
Cuisine: Vegan, Paleo
Serves: 16 pieces
Ingredients
- 1 cup almond butter
- 1/4 cup coconut oil
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1/2 cup almond flour
- 1/4 teaspoon salt
Instructions
- Prepare a square 8x8 inch baking pan by lining it completely with parchment paper, allowing excess paper to hang over the sides for easy removal later.
- In a medium-sized microwave-safe bowl, combine almond butter and coconut oil. Microwave in 30-second intervals, stirring between each interval, until the mixture is smooth and fully melted.
- Add maple syrup and vanilla extract to the melted almond butter mixture. Whisk thoroughly until all ingredients are completely integrated and the mixture appears glossy and uniform.
- Sift almond flour and salt into the wet ingredients, stirring gently but consistently until a thick, creamy batter forms with no visible dry flour lumps.
- Pour the mixture into the prepared parchment-lined pan, using a spatula to spread it evenly and create a smooth, flat surface.
- Place the pan in the freezer for approximately 45-60 minutes, or until the fudge is completely set and firm to the touch.
- Once fully frozen, lift the fudge out of the pan using the parchment paper edges and place on a cutting board.
- Using a sharp knife, cut the fudge into 16 equal squares, cleaning the knife between cuts for precise edges.
- Store the fudge pieces in an airtight container in the freezer. They will remain delicious for up to 2 weeks.
- Before serving, let the fudge sit at room temperature for 2-3 minutes to soften slightly for the best texture.
Tips
- Use room temperature ingredients to ensure smooth blending and prevent clumping.
- When microwaving almond butter and coconut oil, stir frequently to prevent overheating and maintain a smooth consistency.
- Sift the almond flour to eliminate any potential lumps and ensure a silky-smooth texture.
- Use a spatula with a straight edge to create perfectly even layers in your pan.
- For ultra-clean cuts, run your knife under hot water and dry between each slice.
- If you prefer a firmer texture, let the fudge freeze a bit longer than the recommended time.
- Experiment with add-ins like cinnamon or a sprinkle of sea salt to customize your fudge.
- Always store in an airtight container to maintain freshness and prevent freezer burn.
Nutrition Facts
Calories: 185kcal
Carbohydrates: 6g
Protein: 4g
Fat: 17g
Saturated Fat: 6g
Cholesterol: 0mg
