Dark Chocolate Almond Butter Vegan Fudge

Grease an 8×8 square baking dish and line all sides with parchment paper. Do so by cutting two strips the same width as the pan, then lay each one inside the pan so it covers the bottom and sides. Set aside.

Fill a medium sauce pan about 1/3 of the way with water and bring to a simmer.

Once simmering, place a heat safe bowl on top of the pot. Make sure the pot does not touch the water. If you have too much water, carefully pour out a bit.

To the bowl, add the sweetened condensed milk, chocolate, and almond butter.

Stir and melt down until smooth (about 10 minutes). Mix in the vanilla followed by the toasted almonds. Remove from heat and pour the fudge into the prepped pan. Spread it even and place in the freezer while we make the topping.

Mix together the almond butter, coconut oil, and maple syrup until smooth and runny.

Remove the fudge from the freezer and pour the almond butter mixture on top. Spread it even, then sprinkle with the chopped chocolate covered almonds.

Return to the freezer and freeze for about an hour.

Once firm, lift the bars out of the pan, sprinkle with a bit of sea salt, and cut into 16 squares. If it’s too solid to cut, wait about 15 minutes, then try again.

Place the chopped fudge in the fridge and you can either serve it chilled or close to room temp. The warmer it gets, the softer the texture. Enjoy!