Ingredients

The following ingredients have 9 Servings
  • 1 cup almond butter
  • ⅔ cup cacao powder
  • ⅔ cup sucanat
  • ¾ cup water
  • 1 tbsp grass-fed gelatin ((the kind that dissolves in hot liquids))
  • 1½ tsp vanilla extract
  • ¾ tsp peppermint extract
  • 2-3 tbsp chopped nuts ((topping))

Instruction

  • Place almond butter, cacao powder, vanilla extract, and peppermint extract in a food processor and set aside.
  • Add water and sucanat to a sauce pan. Heat until the sucanat can be easily dissolved with stirring. Remove from heat and slowly sprinkle in the gelatin, stirring as you go to prevent clumping.
  • Pour the sucanat water into the food processor with the other ingredients. Blend thoroughly and then pour mixture into a small, parchment paper lined container. My container is about 6 inches x 6 inches. Top with chopped nuts if desired.
  • Place in freezer for several hours. When the fudge is very firm remove and cut into pieces. Eat immediately or store in the freezer for later.