I’ve been obsessed with allergy-friendly treats lately! I was sick a while back, and my digestion just hasn’t been optimal in the last few months. Though I’m not allergic to gluten, milk, or eggs, I find that I can digest allergy-friendly treats far easier than conventional sweets. This fudge takes about 10 minutes of prep and less than an hour in the freezer. It’s absolutely delicious and it contains metabolism boosting coconut oil- talk about a healthy treat! This fudge tastes exactly like sugar cookies, but without all of the heavy sugar and gluten- YUM!
Sugar Cookie Freezer Fudge
1/2 cup almond butter
1/4 cup Perfect Coconut Oil
1/4 cup maple syrup or raw honey
1 tbsp. vanilla extract
Himalayan sea salt, to taste
chocolate chips, optional
Directions: Heat coconut oil in a medium sauce pan on the lowest heat setting possible. Add remaining ingredients, whisk until smooth, and then remove from heat. Line a freezer safe container with wax paper and pour liquid fudge into the dish. Freeze for 30 minutes to 1 hour, or until fully hardened. Cut into squares and enjoy! This fudge keeps well in the fridge, but I think it tastes best when stored in the freezer.