One thing that I can never get enough of is chocolate, and honestly it’s my biggest complaint about paleo and whole 30. Honestly, if I have a bad day at work or feeling upset about something, some people want a cocktail, me I want a piece of dark chocolate.
There are great substitutes for getting your “fill in”, like Enjoy Life Chocolate Chips. These babies are the closest thing your going to find to chocolate, and it’s perfect for baking or adding into snacks. The best part about them is that they are considered paleo and completely allergen free – since theres only three ingredients in them (evaporated cane juice, natural chocolate liquor (non-alcoholic), non-dairy cocoa butter). I mean they aren’t great to have a lot of, but they are perfect for when your sweet tooth has taken over!
Growing up I was completely peanut butter obsessed, but since peanut butter isn’t paleo (ughhhh) I had to find something to take it’s place. Hello Almond Butter! I literally use almond butter all the time. Whether I eat it with apples, add it to my smoothies or use it while baking, this go-to in my pantry.
Now, if you pair the two together, and you have one fantastic combination! I made this recipe for work one day, and everyone could not get over how great they were – and how much they tasted like fudge!
The almond butter mixed with coconut oil and maple syrup has such a creamy texture, you won’t be able to have just one! Plus they are paleo, gluten free, grain free and dairy free so you can have a few with out killing your diet!
I would recommend to keep them in a cool place, since I mean it is chocolate (and it melts).
Paleo Almond Butter Chocolate Fudge
For the Chocolate Layer:
- 1 and ¾ cups dark chocolate chips
- ½ cup creamy almond butter*
- 1 Tbsp maple syrup
- ¼ cup organic coconut oil
- ½ tsp pure vanilla extract
For the Almond Butter Layer
- 1 ½ cups creamy almond butter*
- ½ cup organic coconut oil, melted and cooled (not hot)
- 3 tbsp maple syrup
- 2 tsp pure vanilla extract
- ¼ tsp fine grain sea salt
- Line a baking pan (8×8) with parchment paper, and set aside.
- Start with the chocolate layer first. In a medium saucepan heat on low the chocolate with the almond butter and coconut oil. Mix continuously. Once melted, add in the maple syrup and vanilla extract. Remove immediately from heat, and pour into the baking pan.* Set in the freezer while you make the other layer.
- For the almond butter layer, use an electric hand mixer to cream together all the layer ingredients in a large bowl. If you don’t have a hand mixer, you can also whisk this by hand.
- Layer the almond butter layer on top of the chocolate layer – ideally the chocolate layer should be not hot by now.
- Cover the fudge, and for a creamy texture place in the refrigerator for 3 hours, or for a firmer texture place it in the freezer for 1 hour.
*If you can not find creamy almond butter, you can put the almond butter in the microwave on high for 20 second increments and stir it in between. Stop when the almond butter becomes creamy.
*Be sure to keep your eye on the chocolate – chocolate burns fast, and once it does it ruins the flavor.