Vegan & GF High Protein Crunchy Almond Butter Fudge


  • 1 cup natural, unsalted crunchy almond butter: I used Noya Butter's new crunchy almond butter - it's delish!

  • 1/3 cup pure maple syrup

  • 1/3 cup coconut flour

  • 1/4 cup vegan vanilla protein

  • 1 tbsp coconut oil: Melted, for the fudge.

  • 1/4 cup vegan dark choc

  • 2 tbsp coconut oil: For the chocolate.

How To Make:

  1. Line a loaf tin with baking paper and set it aside.

  2. In a medium bowl, add almond butter, maple syrup, coconut flour, protein and coconut oil. Whisk as long as you can. When the mixture gets harder to stir, use a rubber spatula to fold until well incorporated. Fold until thickened.

  3. Transfer into a loaf tin and be sure to flatten the top.

  4. Place in the fridge while melting the chocolate.

  5. Over the stovetop or in a microwaveable bowl, melt together the chocolate and coconut oil.

  6. Pour the chocolate over the fudge ensuring it's covered everywhere.

  7. Set it in the fridge for a further 20minutes or until the chocolate is set.

  8. Using a warm knife (I run mine under boiling water), cut the fudge into your desired slices and enjoy!

If you do decide to try this recipe (which I highly recommended, as it's delicious!) please send me pictures, or post on your Instagram story and tag me! I'd love to see everyone's versions!

Lots of love and happy fudge making!

Gené xx

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