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Chocolate Almond Butter Freezer Fudge

DessertsDairy Freegluten-freeKid FriendlyPaleo FriendlyVeganVegetarian
Servings 12

Ingredients

  • 1 cup cashews preferably soaked for 1-2 hrs
  • ⅓ cup Manitoba Harvest Hemp Hearts
  • 1/3 cup raw cacao powder
  • 1/3 cup almond butter or peanut butter
  • 1/4-1/3 cup maple syrup*
  • Half a can (498mL) of full-fat coconut milk**
  • ¼ cup chocolate chips or chopped almonds for topping optional

Instructions

  • Place all the ingredients, excluding the topping into a high power blender and give a whirl until smooth and creamy.
  • Line a loaf pan with parchment paper. Pour into loaf pan. Top with chocolate chips or almonds. Freeze for 3 to 4 hours until totally solid.
  • When ready to serve, remove from the freezer and let sit for a few minutes so it gets fudgey. Store any leftovers in the freezer for up to 3 months.

Notes

*I suggest adding the smaller amount first and giving it a taste test to see if you like it sweeter. I find it sweet enough with 1/4 cup.
**Use all the cream and some of the liquid. If the liquid and the cream are mixed together, just pour half the can into the blender. Start with a 489mL can of coconut milk.
Find this recipe and more at https://www.joyoushealth.com/27709-blog-chocolate-almond-butter-freezer-fudge/