Keto, Paleo & Vegan Almond Butter Fudge

Nope, this is NOT a drill. I really did just drop a fudge recipe that fits all 3 of these pretty-stringent dietary guidelines.

As a refresher, the differences are:

Yeah, I know. But don’t worry, I still made it happen and this stuff is GOOD!

I’ve brought it to two parties already this holiday season and it’s always gone by the end (boo).

Give it a try for yourself and see how healthy fudge can also be delicious!

Healthy Chocolate Almond Butter Fudge

Prep time: 45 minutes (includes cooling)

Yield: 1 pan, 11x9 inches. About 20 slices.

Measure out almond butter, vanilla, sea salt, and stevia. Add to a mixing bowl.
Measure out chocolate chips & melt over low heat on the stove or in 30 second increments in the microwave. Stir incrementally as they heat, to prevent charring.
Measure out coconut oil & coconut butter and heat on the stove or in 30 second increments in the microwave. Stir incrementally as it heats.
Add melted ingredients to the mixing bowl with the almond butter mixture. Use a hand mixer or immersion blender to whip them all together.
Line a 9x11 Pyrex dish, or a pie tin, with wax paper. Pour the liquid chocolate mixture into the lined dish.
Place the dish into the fridge to allow the fudge to set. About 10 minutes into its setting, sprinkle extra mini chocolate chips on top.
Once fully set, decorate with almond butter drizzle on top to your desire.
Serve cooled + watch it disappear!

1 9oz bag Keto baking chocolate chips (like Lilly’s Brand)

1 Tbsp vanilla extract