Rich, smooth and just the right amount of indulgent, this Salted Chocolate Fudge is made with wholesome pantry ingredients and no refined sugar.
Almond butter gives it a beautifully creamy texture, pure maple syrup adds gentle sweetness, and a little rose water brings a subtle floral note that makes it feel rather special. Finished with flaky sea salt, it is the perfect little treat to keep tucked away in the freezer for when the chocolate cravings strike.
It is also naturally gluten-free, dairy-free and made entirely from plant-based ingredients.
Ingredients
-
80 g cacao butter
-
20 g coconut oil
-
250 g almond butter
-
⅓ cup pure maple syrup
-
2 tablespoons rose water
-
2 teaspoons vanilla extract
-
½ cup cacao powder
-
A generous pinch of salt flakes, plus extra to finish
Method
-
Line a loaf tin with baking paper.
-
Add the cacao butter, coconut oil, almond butter, maple syrup, rose water, vanilla and a generous pinch of salt to a saucepan.
-
Warm gently over medium-low heat, stirring until everything has melted and is just combined. Take care not to overheat the mixture.
-
Add the cacao powder and whisk until completely smooth.
-
Remove from the heat and pour the mixture into the prepared loaf tin.
-
Place in the freezer for 1–2 hours, or until firm.
-
Sprinkle with salt flakes, then slice into small squares.
Storage
Store the fudge in an airtight container in the freezer. Allow it to sit at room temperature for a minute or two before eating for the creamiest texture.
Farmers’ Store tip: A little square goes beautifully with an afternoon coffee — although stopping at one may require unreasonable levels of self-control.
