This healthy fudge makes for a perfect nighttime treat or after-school snack! It tastes dangerously delicious but it’s made from 100 percent wholesome, simple ingredients that you can feel good eating and serving to your kids and loved ones.

I created this recipe as a chocolate-free alternative to my well-known and well-loved Superfood Chocolate. I know, that might sound silly (chocolate-free chocolate?? huh???) so let me explain: I am super sensitive to caffeine so I wanted a treat that I could have at night that wouldn't keep me up.

Up until writing this recipe, I always thought that chocolate contained caffeine because when I ate it at night, I would have trouble sleeping. My research showed that chocolate (or raw cacao powder) actually does not contain caffeine, but it does however contains theobromine which is a stimulant related to caffeine. Interesting!

Feel free to swap almond butter for any nut or seed butter. I've made this with sunflower seed butter, peanut butter and even a mixed-nut butter and ALL were incredible. We carry a variety of nut and seed butters at the Co-op, so pick one that pleases your taste buds (or your dietary needs) and go with it!

Almond Butter Fudge 

Ingredients:

• 1/3 cup coconut oil, melted

• 1 cup smooth almond butter (room temperature)

• 3-4 scoops collagen peptides or protein powder of choice*

• 2 tsp vanilla extract

• generous pinch of sea salt

• generous dash cinnamon

• optional toppings: coconut flakes, slivered almonds, chocolate chips or cacao nibs, etc!

• optional sweetener: a few drops of liquid stevia or maple syrup

*Note: if you use a protein powder, you'll likely not need to add any additional sweetener since most protein powders have some sort of flavor or sweetener. If you use collagen, you can leave the fudge unsweetened (I like to increase the vanilla and cinnamon for natural sweetness) or add in sweetener like liquid stevia or honey to taste.

Instructions:

1. In a blender or food processor, combine melted coconut oil and almond butter until smooth. Add in protein powder and process until well combined.

2. Taste and add sea salt, cinnamon, vanilla and sweetener as desired.

3. For thin bark, line a baking sheet with parchment paper. Pour the mixture onto the paper and spread evenly. For a thicker fudge, line a loaf pan with parchment paper and pour in the mixture. You can also get fancy and use silicone candy molds or ice cube tray like these: Silicone Candy Mold or Silicone Ice Cube Tray.

4. Add toppings of your choice; I like flaked coconut and slivered almonds, but get creative!

5. Place in the freezer to set (approximately 15 minutes). Remove from freezer to slice.

6. Keep in the freezer or fridge. Fudge will melt if left out for an extended period of time.

This recipe is one of more than 20 recipes featured in Emily’s new Paleo + Gut Friendly Recipe e-Book! Download your copy of this 35-page e-book for FREE here: Paleo + Gut Friendly Recipe e-Book.