The base of this dessert is smooth almond butter (my favorite brand). I mix in some coconut oil, honey, chocolate chips, fresh vanilla bean, and spices like freshly grated nutmeg, cinnamon, cayenne and coarse sea salt. It’s sweet and salty and tastes like my favorite season: fall. Roby and I got married in the fall. Actually, we celebrated our two year wedding anniversary this past weekend (you can read about my one year wedding anniversary in my curried broccoli soup post!). We spent Saturday night having dinner with both of our families. We kept it casual at my parent’s house – we catered Baja Fresh and talked while our wedding video played in the background. Then on Sunday night, Roby made dinner (wild-caught giant scallops and Chilean sea bass, grassfed steak and veggies – all cooked in ghee). I made rosemary garlic mashed potatoes (because he loves the way I make them) and I also took care of dessert. I wanted to make something simple, sweet and spicy – you know, a little like our relationship 😉 That’s how these little bites of frozen fudge came to be. The great thing about this fudge is that it can keep in the freezer for a long time (if you can keep yourself from eating it all too quickly). It’s nice to have a Paleo-friendly sweet within reach if a craving strikes. These treats keep me full – unlike my usual go-to treat (dairy-free chocolate chips – I eat them by the handful). Roby and I really enjoyed this dessert and I’m sure that if you make this, you’ll love it too. Like this recipe? Pin it to your favorite Pinterest board now so you will remember to make it later!
