Salted Almond Butter Freezer Fudge + Everyday Detox Cookbook

by Angela (Oh She Glows) on June 5, 2015

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My friend and fellow blogger, Megan Gilmore, from the popular blog Detoxinista just launched her first cookbook this week, Everyday Detox: 100 Easy Recipes to Remove Toxins, Promote Gut Health, and Lose Weight Naturally. I was lucky to be able to review this cookbook before it went to print and I’ve been eagerly anticipating the hard copy on my doorstep. Just like on her blog, the recipes in her debut cookbook are unfussy, whole foods based, and feature short ingredient lists. I’ve been a fan of Megan’s for years and I’ve always admired her ability to take a handful of simple, whole foods ingredients and turn them into something practical for everyday life. While Megan doesn’t ascribe to any particular dietary label, she creates many vegan, paleo, vegetarian, and gluten-free recipes. About 75% of the recipes in Everyday Detox are vegan or can be made vegan by swapping out the sweetener or leaving out the cheese. All of the recipes are gluten-free. There are around 50 gorgeous photos shot by Nicole Franzen.

The book’s chapters include: 1) An easy approach to detoxing; 2) stocking your detox-friendly kitchen; 3) liquid nourishment; 4) morning favorites; 5) salads, dressings & sides; 6) soups, sandwiches & wraps; 7) casseroles & comfort foods; 8) sweet treats; and 9) back to basics.                                                                                                                                                       

Detox-based cookbooks tend to make me think of hard-core fad diets and cleanses, but thankfully Megan’s approach is much less drastic. She encourages you to practice daily healthy habits and believes in eating whole foods (ie., unprocessed, refined-sugar free, chemical additive free) on a day to day basis – making a lifestyle change – rather than teetering on the extremes and cyclic nature of dieting. Megan doesn’t believe in calorie counting because she says it “doesn’t take into account the quality of foods we’re consuming nor the body’s ability to digest natural foods versus processed ones.” Instead of looking at the calorie count on a label, she says to ask yourself a few questions: Where does the food come from? Is it in its natural state? How many ingredients does it contain and do you recognize those ingredients? Better yet, she says, select foods with no label at all. I love that last tip. The recipes in Everyday Detox are also based on the principles of food-combining and how food-combining can impact digestion (which is something I admit that I’m not overly motivated to follow), but whether you want to learn more about food-combining or not, the recipes can be enjoyed simply because they are healthful and delicious.

Today, I’m happy to share a recipe from her cookbook for all of the almond butter lovers out there! I couldn’t help myself and added a homemade chocolate topping and Maldon sea salt flakes. It was a hit with our friends!

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4.9 from 19 reviews
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Salted Almond Butter Freezer Fudge

Vegan, gluten-free, grain-free, no bake/raw, refined sugar-free, soy-free

By

This almond butter fudge is lightly adapted and shared with permission from Everyday Detox (2015) by Megan Gilmore. I also threw on a homemade chocolate coating for a snappy burst of chocolate in each piece, and a garnish of flaked sea salt. Be sure to keep this fudge in the freezer because it melts at room temperature.

Yield
21 pieces
Prep time
Cook time
0 Minutes
Chill time
1.5 hours

Ingredients:

For the freezer fudge (lightly adapted from Everyday Detox):
  • 1 1/2 cups raw smooth almond butter
  • 1/4 cup + 2 tablespoons virgin coconut oil
  • 1/4 cup pure maple syrup
  • 1/4-1/2 teaspoon pink Himalayan sea salt or other fine sea salt, to taste
For the chocolate topping:
  • 3 tablespoons virgin coconut oil
  • 1.5 tablespoons pure maple syrup
  • 3 tablespoons unsweetened cocoa powder
  • Pinch of pink Himalayan sea salt or other fine sea salt
  • Maldon sea salt or other flaked sea salt, for garnish (optional)

Directions:

  1. Lightly grease a standard size loaf pan (9"x5") and line with a piece of parchment paper cut to fit the length of the pan.
  2. For the fudge: Spoon the almond butter into a large mixing bowl.
  3. In a small pot, add the coconut oil, maple syrup, and salt (only the fudge ingredients here). Heat over low, until the oil is melted. Slowly pour the wet mixture into the bowl with the almond butter, stirring as you go. Stir until completely smooth and combined. It'll be quite runny at this stage.
  4. With a spatula, spoon the almond butter mixture into the prepared pan. Smooth out. Place the pan, uncovered, on a flat surface in the freezer. Freeze for around 1 hour, or until the fudge is solid.
  5. For the chocolate topping: In a small pot, add the oil and melt the oil over low heat. Remove from heat and whisk in the maple syrup, cocoa powder, and salt until smooth. I like to place the chocolate sauce in the fridge for several minutes until thickened slightly.
  6. Slice the frozen slab of fudge into about 21 (1-inch) squares and place on a large plate lined with parchment paper, about a half-inch between each piece. Spoon the chocolate sauce on top of each square (a scant 1 teaspoon per square). Place back in the freezer until the chocolate is solid. Sprinkle on some flaked sea salt, if desired.
  7. Break apart the squares of fudge (if the chocolate pooled at the bottom) and enjoy immediately. Return leftovers to the freezer.

Nutrition Information

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I also tried out the Strawberry Basil Blast smoothie a few times. I change it up a bit using half the avocado and lemon juice. It’s also good without the fresh basil (I don’t always have it handy because I love to kill me a basil plant), but I do recommend trying the basil version first. I’ve made a cherry-basil combo in the past and it really is awesome in a smoothie! This smoothie will be on heavy rotation throughout the summer.

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Some other recipes on my must-try list include: Raw Falafel Wraps, Enchilada Stuffed Cabbage Rolls, and “Beef” and Broccoli.

Thanks to Megan for letting me share this almond butter fudge recipe today. Be sure to check out Everyday Detox which is hot off the press this week!

Let's get social! Follow Angela on Instagram @ohsheglows, Facebook, Twitter, Pinterest, Snapchat, and Google+

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{ 16 comments… read them below or add one }

Page 3 of 3«123
Monica November 17, 2015 at 12:36 pm
Recipe Rating:

These are very delicious! I will be making them for Thanksgiving! Thank you

Reply

Stefani January 15, 2016 at 8:28 am
Recipe Rating:

unique recipes,
I have tried at home and my children very loved it & can’t stop eating.
Thanks for your recipes

Reply

Cayley January 18, 2016 at 2:34 am

Yum! This looks super delicious, will have to try.

Reply

Scott February 20, 2016 at 10:17 pm
Recipe Rating:

Freezer fudge is my favourite. I always have some in my freezer. I will have to add this to my repertoire.

Reply

Nav April 11, 2016 at 7:44 pm

This sounds just delicious!

Reply

Dina May 15, 2016 at 6:42 pm

Okay. For all you people saying how great this looks, make it. It is really quick and easy. I have easily made it four times and it is sooooo good. I’m heading in to make it again.

Do it, you’ll be so happy you did. Just be careful, it’s hard to portion control this recipe.

Reply

Samuel Kazungu June 20, 2016 at 2:08 am

This meals looks super delicious, will have to try this recipe

Reply

Courtney July 2, 2016 at 12:21 pm

Can you use liquid coconut oil?

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Jennifer July 19, 2016 at 3:59 pm

I just made this fudge and am waiting for it to freeze so I can try, it looks delish!

Reply

Angela Liddon July 20, 2016 at 2:16 pm

Yum! Hope you like it, Jennifer.

Reply

maryann August 6, 2016 at 8:56 am

Hi Angela,

I thought you might like to know that your book is selling in Geneva, Switzerland! Payot`s new bookstore on the Left Bank, “the” shopping area for Geneva, carries it!! I had to resist the urge to drag strangers over to admire the copies. ;)

Thanks for the Bonus Recipe Bundle. I can’t wait to try the key lime pie recipe…I think I shall call it an un-dessert as it is too healthy to be dessert. I wish you the greatest success with your new book!

PS I met you a few months ago in Whole Foods. I was the Southerner cooing over your daughter. Hope production of the second is going smoothly!

Reply

Christine August 6, 2016 at 9:08 pm

Thank you

Reply

Alexis Gobel September 6, 2016 at 8:09 pm
Recipe Rating:

I’m having a really hard time with desserts (i’m not really a desserts person, but sometimes a girl needs a cookie!) and this recipe is the perfect bite for when i’m craving something sweet! My fiancé also thanks you!

Reply

Angela Liddon September 7, 2016 at 11:39 am

So glad to hear it hits the spot, Alexis!

Reply

Shannon December 17, 2016 at 2:57 pm

I made this last night and it definitely took longer than an hour to freeze in my freezer, but it was HEAVENLY!!

Reply

Lindsay Tepper January 26, 2017 at 10:32 pm
Recipe Rating:

I just made these and they are deeeeelicious! It’s my first time making a vegan desser and it was a huge success! I did swap out coconut butter for the oil in the fudge and it turned out great. Make sure to only use oil though in the chocolate sauce. I tried with coconut butter and it was a disaster.

Reply

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