Almond Butter Freezer Fudge Hearts - Chocolate

These Almond Butter Freezer Fudge Hearts are fast and easy to make and completely irresistible – honey sweetened, peanut-free, and have a vegan/dairy free option.

Course Dessert

Cuisine American

Keyword almond butter, chocolate, dairy free, fudge, peanut free, vegan

Prep Time 15

Freeze 30

Total Time 45

Servings fudge hearts

Author Dena Norton

Ingredients

1/2 cup creamy almond butter
2 Tbsp pastured ghee
1/4 cup raw honey
1/4 tsp pure vanilla extract
1/8 tsp sea salt
1 1/2 Tbsp raw cacao Click to buy raw cacao powder

Instructions

Whisk all ingredients in a mixing bowl, then fill one tray of 15 small, heart-shaped candy molds with the mixture (Click here to buy the same heart shaped silicone molds I used). See Notes section for the method I use for filling).
Freeze the mold tray for about 30 minutes or until the fudge is firm and can easily be popped out of the mold. Serve immediately.

Notes

Dip the butter knife into the batter, then lower the tip down into one of the hearts in the mold, sliding it upward against the side so the batter remained down inside the heart. Repeat this 2-3 times for each heart, then clean both sides of the knife on the side of the mixing bowl. Run the back of the cleaned knife swiftly across the filled heart to level off the top surface. Sounds complicated, but once you do a couple, it starts to go pretty quickly.