Recipe of the Week: Almond Butter Fudge
Sometimes, late on a weeknight, I get an overwhelming urge to make dessert. There's something so satisfying about, at the end of an hour, having a physical product to show for your work (plus making the entire house smell delicious in the process). But there's a problem: Now I have 2 dozen cookies and no one else is around to eat them but me.
I needed a dessert without the guilt, and this is it. It's perfect for impulsive weeknight cooking: It only has three ingredients (so there's no last-minute runs to the store) and only 1 tsp of sugar per serving. Plus: it's fudge. Not only will you not need to share, you probably won't want to.
1 cup almond butter
1/4 cup coconut oil
3 tbsp maple syrup
Line a loaf pan with parchment paper. Place almond butter n a large bowl.
In a saucepan over low heat, combine coconut oil, maple syrup and a pinch of salt. Heat until oil is melted, stirring, then pour over almond butter slowly, stirring constantly, until smooth.
Pour mixture into prepared pan and smooth into an even layer. Freeze 1 hour.
Cut fudge into 16 squares. Enjoy 2 pieces per serving. Store leftovers in the freezer for future snacking.