Salty almond butter fudge


This is one of those recipes that I’ve avoided making for a while just because it is SO GOOD that I know I’ll eat way too much, way too often. Unfortunately, it’s not the lightest option, but at least we’re avoiding all the dairy, butter and sugar that go into traditional fudge. So that’s pretty good, right?

It’s the salt that really makes this recipe, so definitely don’t skip it. When I first started cooking and baking, I never really used much salt since I thought it was something to be avoided. But now I know that any of the salt that I use in my home cooking is nowhere near the amount that they load into pretty much every processed food, so I don’t feel bad about throwing in an extra pinch or two. It really does punch up the flavours in everything from soup and pasta to cookies. At home, I only use sea or Himalayan salt, since your typical table salt contains other gross chemicals.

Some people are completely hooked on salt though. A few months ago, while I was eating at the MOMA restaurant with my boyfriend while we were visiting NYC, I got totally distracted watching a lady salt EVERY SINGLE BITE of her sandwich. I thought it was so odd! Then recently, while at a wedding, the woman sitting next to me just kept pouring more and more salt over her prime rib dinner. Gross! I think salt is probably kinda like hot sauce in that the more you use, the more you need.

So I think I’m going to try to avoid that sort of excess, but I definitely looove the sweet & salty combo. M&Ms in a bucket of popcorn, a salted caramel mocha, and this amazing Salted Almond Butter Fudge… so good!


Salty Almond Butter Fudge
(Yield: 14 servings)


  • 500 g raw almond butter
  • 1/2 cup maple syrup
  • 2 tbsp coconut oil
  • 3/4 cup cocoa powder
  • 1 tbsp sea salt (optional, but not optional)

Combine all ingredients in a food processor, but retain half of the sea salt. Process until well combined and thick dough has formed. Shape into block or press into cupcake liners and top with remaining sea salt. Freeze for at least 4 hours. Fudge should be wrapped tightly in plastic wrap and stored in the freezer.


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