![]() ![]() ![]() I’ve tested paper and silicone muffin liners and both work well. I’m normally a big fan of making fudge in mini muffin liners (a usually failed attempt at portion control!) but thought I’d change things up and use a 9″x5″ pan this time. I’m now stocked with all kinds of nut butters for next time! I almost always make my own nut butters to cut down on costs but during lockdown, I didn’t have a minute to spare and needed to take every shortcut possible. Just in case you happen to read this recipe during a future lockdown and ALL the nut butters are gone for two months, as they were when I worked on this recipe. You need a whole cup for the full recipe. The base of this vegan fudge recipe is almond butter. I don’t even use it in my chocolate coconut granola or chocolate peanut butter oatmeal bars and those recipes both have coconut in them. There’s something about unrefined coconut oil in chocolate flavored goodies that I just can’t stand. You’ll want to be sure to use refined coconut oil, unless you want to have coconut flavored chocolate fudge. ![]() It’s a bummer, I know, but it doesn’t stop me from making it. You’ve got to keep it in the freezer – and you can eat it straight from there. This fudge can’t be kept at room temperature. It starts getting pretty soft a few minutes out of the freezer so it doesn’t really hold up well while taking photos in a hot room, rearranging it, etc. You sadly can’t tell by the photos what a great texture this dairy-free fudge has. Nothing like Viba exists in the US so I’m going to try this recipe soon with hazelnut butter to see if I can recreate Viba for my non-German-readers (and for my German readers who want a healthier alternative!). On the off-chance that anyone reading this has had Viba Nougat, a creamy German chocolate hazelnut bar (that is not at all similar to what we call nougat in English), it tastes really close and it has the same texture, too! Everyone I’ve brought Viba Nougat to in the US has been obsessed with it. The maple syrup + almond butter come together to make something really delicious. It doesn’t taste exactly like traditional fudge – it has a more refined taste! I actually much prefer this recipe. There are more details in the questions section below! By the way, I tried two keto versions and they were inedible. I wanted to offer an alternative that is naturally sweetened so today’s paleo fudge recipe is sweetened with just maple syrup. That one is pretty much exactly like traditional fudge in taste, texture and the ability to keep it at room temperature. I already have a recipe for paleo vegan fudge. This paleo fudge is made healthier with almond butter and maple syrup and has the most amazingly creamy texture! It’s also vegan, dairy-free and no cooking is required. ![]()
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