1/2cupcashew buttercan sub for nut butter of choice*
1/2cuppure maple syrupcan sub for any sticky sweetener, depending on dietary lifestyle*
Instructions
Line a deep baking dish with baking paper and set aside.
In a mixing bowl, add the almond flour and set aside.
In a microwave safe bowl or stovetop, melt the nut butter with the sticky sweetener until combined. Pour the wet mixture into the almond flour and mix until fully combine- the batter should be very thick.
Transfer into the lined baking dish/tray and press firmly. Refrigerate for at least 30 minutes before slicing up,
Notes
* Depending on what flour, nut butter and what sticky sweetener you use, you may need more almond flour/sticky sweetener. Adjust accordingly- If batter is too thin, add almond flour 2 tablespoons at a time. If batter is crumbly, add the sticky sweetener one tablespoon at a time. Fudge is best kept in the fridge but can be frozen.