Almond Butter-Chocolate Fudge
Ingredients
- 1¼ cups almond butter
- 3½ Tbsp coconut oil, softened and divided
- ½ cup plus 2 tsp powdered erythritol sugar substitute (such as Swerve), divided
- 1 tsp vanilla extract
- 1 oz unsweetened baking chocolate
Instructions
- Combine almond butter and 3 Tbsp coconut oil in a heatproof bowl; microwave at 50% power for 30 seconds.
- Add ½ cup sugar substitute, vanilla, and salt, stirring unti combined and smooth.
- Pour into bottom on a foil-line 8-inch pan lightly coated with cooking spray, using a spatula to smooth and evenly distribute.
- Combine baking chocolate and ½ Tbsp coconut oil in a small heatproof bowl; microwave at 50% power for 30-second intervals, stirring well between each interval until melted.
- Add 2 tsp sugar substitute, stirring until smooth. Drizzle melted chocolate over almond butter mixture. Swirl mixtures using a toothpick or pointed end of knife.
- Freeze for 30 minutes or until firm; lift from pan using foil. Cut into squares; store in refrigerator or freezer.
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