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Easy Almond Butter Fudge



120 grams chocolate chips
100 ml maple syrup
50 grams coconut oil (melted)
180 grams almond butter (room temperature)
pinch of salt
1/2 teaspoon cinnamon powder
1 teaspoon vanilla extract
90 grams rolled oats (made into a rough flour)
30 grams oat bran
50 grams chopped almonds

Easy Almond Butter Fudge Directions

Grind 1 cup of rolled oats into a powder

Line 20cm square pan with greaseproof paper

In a large thick bottomed pan add chocolate chips, nut butter, coconut oil, cinnamon, warm the ingredients and stir to melt through, take off the heat

Add vanilla, maple syrup,  oat flour and bran and mix through, sprinkle in almonds

Blend thoroughly

Place the mixture in the lined baking tin and spread evenly, if you need to press fudge down do so with greaseproof paper and your palm to get an even spread across the pan

Cover the mixture and freeze for 40 minutes until firm

Cut when firm and keep in fridge in an airtight container

Best eaten within one to two days

Nutrition facts

Per Serving

Fibers (g): 4g

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