As I said in an earlier post, I found this fudge very oily. Maybe it had something to do with the fact that it was freshly ground almond butter. Not sure. I had this once using peanut butter and sugar and it was really good. But I'm sure the peanut butter had regular salt, sugar, and soybean oil in it. And there may have been some condensed milk in it. And chocolate chips. That kind of explains it, huh?
So it wasn't like I remembered. I still liked it. Perhaps I should have tried peanut butter, but my husband is avoiding it, so...had to go with almond butter. My daughter, however, objected to it. Hence, I will keep searching for another recipe.
From a recipe posted on Spark People.
1 C agave syrup
1 1/2 C homemade almond butter
1 t vanilla extract
1/2 C cocoa powder
- Oil an 8x8 baking pan. (I used coconut oil)
- In a 2 quart saucepan, heat almond butter and agave syrup until well combined and gently boiling.
- Stir in cocoa powder and extract.
- Remove from heat and pour mixture into prepared pan.
- Cover and refrigerate overnight.
- Cut into small squares and serve.
Original recipe called for cutting this into 64 pieces. That seems excessively health-conscious, but okay.
No comments:
Post a Comment