This recipe came to me from my sister. I’m not sure what cookbook it is from. The original recipe calls for honey. HONEY IS NOT VEGAN. The reason why is because it is manufactured by farmed bees, bees are technically an animal. Bees make honey to feed the bee larvae. In a sense, similar to dairy. Not to mention on the social side, bees are often killed during the harvesting process. To make this recipe vegan substitute the honey for: Maple Syrup, coconut nectar, Yacon root syrup, date paste or a stevia product.
- 1 1/2 cups Raw Almond Butter
- 6 Tablespoons melted coconut oil
- 3 Tablespoons raw honey or your vegan substitute
- 1/4 teaspoon salt
- line a standard loaf pan with parchment paper
- Stir together all of the ingredients until completely smooth, then pour into the lined loaf pan. Smooth top with a spatula, then place in freezer to set until firm, about 1 hour. For a softer texture, store the fudge in the refrigerator, instead.
- Cut into small squares and serve chilled, as these buttery treats will melt quickly at room temperature. Store in an airtight container in the refrigerator for up to 2 weeks or in the freezer for up to 2 months.
I’ve seen similar recipes online adding bananas to the fudge or drizzled with chocolate. You can add nuts or dried fruit to the fudge. There is a lot of variation you can make with this recipe. Enjoy!!!