Anti Inflammatory Almond Butter Dark Chocolate Fudge
Rich, creamy fudge that actually works in your favor — that's the whole idea here. Natural almond butter and coconut oil form the silky base, while 70% cacao dark chocolate brings deep, bittersweet flavor along with the kind of antioxidant-rich profile that makes this treat feel genuinely nourishing. A touch of maple syrup keeps things naturally sweetened, and ground cinnamon adds warmth that makes every bite feel a little more complex than your average chocolate square. There are no refined sugars, no dairy, and no processed fillers — just a short list of whole ingredients that come together in one bowl over a double boiler. The freezer does all the heavy lifting, so you get a firm, sliceable fudge with almost zero active effort. With 16 pieces to work with, it's easy to keep a stash in the freezer and grab one whenever a craving hits without derailing anything. A pinch of flaky sea salt on top is optional, but honestly, don't skip it.
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Learn more →Ingredients
16 servings
- 1 cup natural almond butter
- ¼ cup coconut oil
- 3 oz dark chocolate (70% cacao or higher), roughly chopped
- 3 tbsp maple syrup
Ingredient noteAdded sugar is limited on an anti-inflammatory diet. This recipe contains about 2.4 g of added sugar per serving, which is likely acceptable for many following the diet. If you prefer to always avoid maple syrup, please tap it and change its rating to Red.
- 1 tsp vanilla extract
- ¼ tsp fine sea salt
- ½ tsp ground cinnamon
For serving
- flaky sea salt, for sprinkling (optional)
Instructions
- 1
Line an 8x8-inch baking pan with parchment paper, leaving a 2-inch overhang on two sides.
- 2
Combine the almond butter, coconut oil, and chopped dark chocolate in a heatproof bowl set over a small saucepan of barely simmering water. Stir with a rubber spatula until the chocolate is fully melted and the mixture is smooth, about 3–4 minutes.
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