Ingredients
The following ingredients have 4 Servings
- 1 ½ cups (approx 260 grams) semisweet chocolate chips (can also use chopped chocolate)
- 3/4 cup creamy natural almond butter (unsweetened)
Instruction
- Line the bottom of an 8 x 4 inch loaf pan with parchment paper.
- Melt chocolate and almond butter over the stove using the double boiler method. Stir constantly with a spatula until the mixture is completely smooth, uniform in color and evenly mixed.
- Pour chocolate mixture into lined loaf pan. Tap the bottom of the pan against the counter a few times to eliminate air bubbles and smooth out the surface.
- Place loaf pan into freezer for about 30 minutes to 1 hour to set.
- Once fudge is set, remove from freezer and it let it soften a few minutes at room temperature before cutting with a sharp knife. Cut fudge into bite-sized squares. I cut mine into approximately 1 inch squares. Store uneaten fudge in an airtight container in the fridge or freezer.
