NutbuttersVEGAN ALMOND FUDGE
Makes: 21 cubes
• A little vegetable oil, for greasing
• 60ml (¼ cup) coconut oil
• 60ml (¼ cup) maple syrup
• ¼ tsp sea salt
• 350g (1½ cups) almond butter
1 Lightly grease a 450g /1lb loaf tin and line
with baking parchment so it overhangs the
long sides.
2 Melt the coconut oil, maple syrup and salt
in a small saucepan over a low heat.
3 Spoon the almond butter into a large
mixing bowl, then slowly pour in the melted
ingredients, stirring as you go. Keep stirring
until completely smooth and combined.
Don’t worry – at this stage it will be quite
runny.
4 Spoon the mixture into the prepared tin
and smooth the top with a spatula. Place
the tin, uncovered, on a flat surface in the
freezer and freeze for at least 1 hour, or until
solid.
5 Take out the freezer and, using the edges
of the baking parchment, pull the whole
slab out of the tin. Cut the slab into 21
cubes (lengthways into 3, then across into
7) then place in an airtight container and
store in the freezer. They will keep in the
freezer for up to 3 months.
- Recipe and image supplied by Pip & Nut: The Nut
Butter Cookbook by Pippa Murray (Quadrille, £15)
Photography © Adrian Lawrence
Per 100g
Calories 658, Fat 58g, Saturates 15g,
Carbohydrates 21g, Sugars 7.2g,
Protein 13g, Salt 0.23g