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2 Ingredient chocolate fudge

2 Ingredient Chocolate Fudge 

Helen Ridgeway Helen Ridgeway
Making fudge has never been easier! This 2 Ingredient Chocolate Fudge is a great festive recipe for last minute gifting. With just dark chocolate and almond butter (and some optional festive toppings) this recipe will become a firm Christmas favourite.
5 from 4 votes
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Prep Time 10 minutes
chill time 2 hours
Total Time 2 hours 10 minutes
Course Dessert
Servings 32
Calories 91 kcal

Ingredients
 

  • 2 cups dark chocolate chips (300g)
  • ¾ cup smooth, natural almond butter (180g)

Optional toppings:

  • Macadamia nuts
  • Pistachios
  • Freeze dried raspberries

Instructions
 

  • Add the chocolate to a large bowl and melt over a pan of hot water. Stir through the almond butter.
  • Pour into ice cube trays and top with some optional nuts/dried fruit. Leave in the fridge for at least 2 hours to set.

Notes

  • Store the fudge in an airtight container in the fridge. It will last for up to two weeks. You can leave out of the fridge for a few hours but avoid keeping it at room temperature for extended periods, as the fudge may become too soft.
  • For longer storage, freeze for up to three months.
  • Swap almond butter for peanut or cashew. To make nut free, sub for tahini.
  • The nutritional information is based up the fudge itself, with no additional toppings.

Nutrition

Calories: 91kcalCarbohydrates: 4.5gProtein: 2.2gFat: 7gSaturated Fat: 2.6gFiber: 1.3g
Keyword 2 ingredient, christmas chocolate, fudge, vegan fudge
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