When I worked at my first bakery, we used to make a delicious vegan nut bar that sold like hotcakes. It was a vegan fudge made with peanut butter and dairy free chocolate.
Inspired by the tasty treat, but not a huge fan of peanut butter, I came up with my own version of the bar made with almond butter. Smooth almond butter makes for a silky, fudgy treat.
WHY YOU’LL LOVE THIS RECIPE
- Only five ingredients
- Ingredients can be substituted
- Delicious almond taste
- 100% vegan and vegetarian
The base for this fudge is a layer of almond butter mixed with powdered sugar and vegan butter. I prefer to use Miyoko’s Cultured Vegan Butter for its texture and flavor. Other options include Earth Balance, Wildbrine European-Style Cultured Cashew Butter, Om Sweet Home Non-Dairy Butter Alternative, Country Crock, Oldies But Goodies: Smart, Melt Organic Butter, and Fora Foods.
If you do not like almond butter, any nut butter can be used: peanut butter, cashew butter, hazelnut butter, sunflower seed butter, and more.
What truly makes this fudge shine is the vegan ganache that is used as the fudge layer of this confection. Who would have thought that soy milk and chocolate would make such a silky smooth and beautiful ganache?
If you are allergic to soy milk, you can easily substitute it with any dairy free milk alternative. Some include almond milk, oat milk, cashew milk, pea milk, and rice milk.
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Large mixing bowl
Vegan Almond Butter Fudge
For the first layer
- ½ cup (100g) vegan butter, room temperature
- ½ cup (100g) almond butter, room temperature
- ¾ cup (75g) powdered sugar
For the second layer
- 2 cups (340g) vegan or dairy free chocolate chips
- 1 cup (200g) soy milk
Make the first layer
Place the vegan butter, almond butter, and powdered sugar in a large mixing bowl.
Mix the ingredients together until it becomes a loose paste.
Line a loaf pan with parchment paper and spray the bottom and sides with non-stick spray. Press the mixture into the bottom of the pan and place it in the freezer.
Make the second layer
Heat the soy milk in a small sauce pot and bring to a simmer.
Once the soy milk is at a simmer, take it off the heat and add the chocolate chips.
Stir the soy milk and chocolate chips until a thick ganache has formed.
Take the first layer of fudge out of the freezer and pour the ganache over the almond butter.
Smooth the top with a rubber spatula.
Chill and cut the fudge
Chill the fudge in the refrigerator for four hours, or in the freezer for two hours (or until the fudge has fully set).
Carefully remove the fudge from the pan and remove the parchment paper.
Slice the fudge into six to twelve bars with a knife or bench scraper.
To keep them fresh, store the bars in a food safe dish in the refrigerator for up to a week, or in a freezer for up to a month.