Well as much as I tried I couldn’t hold on to fall very long. Leaves are covering the street and its been nasty cold lately (like 60’s and rainy cold)! Being in Chicago it will only get worse but I was enjoying the nice summer we had. Come Fall I always think of hot beverages (I mostly drink hot water… I know, weird.) I do have a weakness for fudge – the nerd in me wants to call it my kryptonite – but maybe that’s because I just finished binge watching Supergirl on Netflix.
Anyhow, I came across a fudge recipe the other day and just had to make it! This fudge recipe called for coconut oil, cashew butter and honey which sounded amazing but because of my sensitivity to fructose that was not going to happen. Honey is 100% fructose! So, I modified it! I love having an understanding of food and being comfortable changing ingredients because it opens up the world of food! You can make pretty much anything you want 🙂
Well, through my modifications I came up with Maple Almond Fudge – yumm!
- ¼ cup coconut oil
- 3 tbsp pure maple syrup
- ½ cup almond butter
- Melt coconut oil on low heat in a small pot.
- Add maple syrup and almond butter.
- Stir until smooth and all incorporated.
- Pour into small pan or individual cups and place in refrigerator to solidify.
Alternatives:
Nut butter – any allowed nut butter can be used!
Sweetener – maple syrup, honey, or brown rice syrup can be used to sweeten these babies 🙂
**Coconut oil is an important ingredient – this is what keeps the fudge solid. You can use coconut butter in its place if you have it on hand!
Products:
Did you make any variations? We would love to know what you tried!