Rachael Zarda

Happy almost weekend and almost Halloween, friends! If you follow me on social media, you know that my baby brother was married last weekend. We had the most fun in Birmingham celebrating, dancing, and eating. There was fried chicken, creme brûlée, fried okra, grits, wedding cake, I could go on but I’ll spare you the mouth watering. Slowly trying to get back to my regular dietary regime, but you know, holidays.

I love this time of year, but I’ve never really been one for Halloween or candy unless it involves some sort of nut butter. I make this almond butter fudge year round, but it’s nice to have on hand when the sugar is flowing everywhere you turn and you want something sweet that has a cleaner list of ingredients.

These guys are creamy, filling, and so easy to make. Swap the almonds for peanut butter if that’s what you have on hand. Drizzle a little chocolate over the top if you’re feeling cray.

ALMOND BUTTER FUDGE

Ingredients
1 cup creamy unsalted almond butter
1/4 cup coconut oil, softened
1 1/2 Tbsp honey
1/2 tsp vanilla
1/2 tsp fine sea salt

Directions
Mix all of the ingredients until well combined and smooth.

Transfer the mixture to a square baking dish lined with plastic wrap, smooth evenly with a spatula.

Freeze for at least one hour or until solid before removing the plastic wrap from the pan and cutting the fudge into squares.

FYI, I used a 9×9 pan for the fudge shown. If you want thicker fudge, use a smaller pan. Keep them in the freezer for the best consistency.

Easy peasy. Enjoy!