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I know it can be difficult to have self-control when it comes to sweets.
Which is why this single-serving of raw fudge can come in handy when your sweet-tooth hits.
I whip up this fudge pretty often for myself, because it’s quick and easy, and satisfies my chocolate cravings instantly! It’s also a dessert you can feel good about eating. Almond butter is loaded with fiber and minerals, including calcium, potassium and magnesium, which can help balance blood sugar and lower cholesterol. Paired with antioxidant-rich cacao powder, heart-healthy coconut oil and a splash of mineral-rich pure maple syrup, this fudge is a guilt-free indulgence!
I hope you’ll enjoy it as often as I do.
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Single-Serving Raw Fudge
serves 1
Adapted from this recipe
Ingredients:
1 tablespoon raw almond butter
1 teaspoon coconut oil, melted
1 teaspoon raw cacao powder
1 teaspoon pure maple syrup
1/8 teaspoon vanilla extract
pinch fine sea salt
Directions:
In a small bowl combine all of the ingredients and mix well. Adjust flavor to taste, if necessary.
You can eat this directly from the bowl or transfer the mixture to a small plate lined with parchment paper. Whichever you decide, place the mixture in the freezer to set for at least 15 minutes before serving.
Ingredients
- 1 tablespoon raw almond butter
- 1 teaspoon coconut oil , melted
- 1 teaspoon raw cacao powder
- 1 teaspoon pure maple syrup
- 1/8 teaspoon vanilla extract
- pinch fine sea salt
Instructions
- In a small bowl combine all of the ingredients and mix well. Adjust flavor to taste, if necessary.
- You can eat this directly from the bowl or transfer the mixture to a small plate lined with parchment paper. Whichever you decide, place the mixture in the freezer to set for at least 15 minutes before serving.
Nutrition
Per Serving: Calories: 155, Fat: 13g, Carbohydrates: 8g, Fiber: 1g, Protein: 3g
Enjoy!
Substitution Notes:
- I like to use raw cacao powder, but regular cocoa powder will work just fine.
- For a darker chocolate fudge, reduce the maple syrup. Liquid stevia can also be used for a sugar-free option.
- If you don’t care for almond butter, any other nut or seed butter can be used instead. You may need to adjust the flavors, to taste.
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Reader Feedback: Do you ever make single serving desserts? If so, what’s your favorite?
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This was perfect. I used this with peanut butter instead of almond butter.
Man this was good!! Great recipe, thanks.
I had seen your post for chocolate pb hearts when I came on here for the single serve recipe and decided to try this with pb…
Mind blown!
So good.
Hi Megan,
I really adore your site and I am absolutely crazy about this recipe!
I run a fitness blog for women living with PCOS, erikavolkfitness.com. I’m putting together a collection of my favorite single-serving dessert recipes for my readers and I wanted to know If I could include a link to this fudge recipe.
Thanks
Erika
You’re always welcome to share links– no need to ask permission! 🙂
Forgot to rate it! I will be trying this recipe with other freshly-ground nut butters.
I just made this with breakfast, and it is delicious! I love vegan fudge recipes with coconut oil, but it is very hard to stop at one. This does the trick. Thanks Megan 🙂
I absolutely love this recipe. I’ve been making it for years and it never gets old! Thank you 🙂
i just made this…so easy, so AWESOME! I used homemade hazlenut butter which is actually perfect for this recipe. I love the single serving but had to double it once I tasted it. Perfect sweet treat !
Ermergerd! I just whipped this up in seconds flat using tahini in place of almond butter (no almond butter on hand) and omitting the coconut oil simply out of laziness, and it tastes like a cross between thick, rich brownie batter and sticky, sultry fudge. So delicious! I will add that I ate it right away rather than freezing it–desperate times necessitate desperate measures, after all… Thank you for sharing this amazingness! (Heads off to prepare another single serving…) 🙂
If you use equal amount of Coconut oil and maple syrup it’s just like nutella, oh so yum on crackers!!!
I used this to make a sort of raw dessert with a date-walnut crust, which is in my refrigerator right now, and it looks amaaaazing thank you! 🙂