Vegan Almond Butter Fudge Bars
I never managed to think up a catchy name for these bars, but the name's not important; the taste is. The texture is creamy yet crunchy, and filled with nutritious (yet indulgent) ingredients topped with a touch of frozen vegan chocolate. If my words haven't convinced you yet, maybe the images will. By the way, there's only 10 min of baking time for the shortbread crust, and the rest involves setting in the freezer for a chilled yet perfectly-textured treat.
I'm not going to spam you with my innermost thoughts to scroll through before you get to the recipe: instead I'll draw you in with a few more snaps of this delectable treat!
Recipe RN! Whip these up and take along to your holiday gathering or to your couch for a holiday movie marathon.
Vegan Almond Fudge Bars
Shortbread Cookie Crust:
1 cup gluten-free oats
3/4 cup almond flour
1/2 cup gluten-free toasted oat flour
1/4 cup coconut oil, melted
2 TBSP pure maple syrup
1/2 tsp pure vanilla extract
pinch of sea salt
Almond Butter Fudge Filling:
1 cup almond butter
1/2 cup unrefined coconut oil
1/4 cup pure maple syrup
1 tsp pure vanilla extract
1 cup puffed millet cereal (or rice cereal would probably work)
1/2 tsp cinnamon
pinch of sea salt
1/3 cups vegan soy-free chocolate chips, melted
1/4 cup coconut oil
1/4 cup cacao powder
1.5 TBSP maple syrup
1. Line an 8" square (or 2 qt) baking pan with parchment paper.
2. In a large bowl, stir cookie crust ingredients together, and press into the pan. Prick a few times with a fork to prevent rising (if you forget you can gently press it back down after it bakes, no biggie).
3. Bake for 10-12 min then let cool as you prepare the filling.
4. Warm the filling mixture (except for millet), stir until creamy, fold in puffed millet last, then spread on top of the cookie crust and freeze for at least 30 min to set.
5. Melt chocolate chips or whisk topping ingredients together and drizzle on top. Chill again until you're ready to serve! (Store leftovers in the freezer).