I can’t get enough of this Spiced Orange and Almond Fudge.
It’s guilt free and easy to make. It’s full of healthy fats without any refined sugar. It’s perfect for snacking and packing along. And, it’s easy to make either paleo or keto friendly. You can’t go wrong!
Give your tastebuds a treat.
In this version of my popular coconut butter fudge I’ve brought together warm spices like cinnamon, cardamom and ginger and matched them up with the sweet-tart complexities of orange zest. No more boring fat bombs for you!
Don’t worry, this fudge is good for you too.
If you are looking for ways to get more healthy fats into your diet without any refined sugars then this is your answer. Coconut butter is full of healthy fat and fiber making it a great high-fat low-carb choice. Almonds and almond butter have a moderate amount of protein and are high in healthy fats. They also boast a generous amount of minerals like Calcium, Phosphorus and Potassium.
Recipe yields 30 servings
1 Cup Coconut Butter
1/2 Cup Organic Butter or Coconut Oil (paleo)
1/2 cup Almond Butter
1 Tablespoon Ground Ginger
1 Teaspoon Cinnamon
1/2 Teaspoon Ground Cardamom
1/4 Teaspoon Ground Cloves
1 Tablespoon Vanilla
Zest from 1 Orange
1/4 Teaspoon Liquid Stevia or 1/2 Cup Raw Honey (paleo)
100 Grams Of Roasted Almonds (optional topping) Just shy 1 Cup
Nutritional Information for the butter/stevia keto option.
292 Grams Total Fat
80 Grams Total Carbohydrates
49 Grams Total Dietary Fiber
55 Grams Total Protein
31 Grams Net Carbs
→1.03 Grams Net Carbs Per Serving
I use the USDA Food Composition Database to calculate the nutritional information. Your results may vary based on ingredients used.
Soften the coconut butter in a warm water bath or in the oven with the light on. Have the rest of the ingredients at room temperature. In a mixing bowl, or your stand mixer, combine all the ingredients and whip with beaters or a whisk until the mixture is light and fluffy. Stop every minute or so to scrape down the sides of the bowl with a rubber spatula. This recipe should take about 3 minutes to whip up.
Line an 8×8 baking pan with parchment paper and pour the fudge into the pan. Smooth it down in an even layer. Top it with the roasted almonds. Refrigerate the fudge for about one hour or until it’s set up enough to cut. Cut the fudge into 30 equal portions and store them in the refrigerator. This fudge softens at room temp so keep it cool!
- 1 Cup Coconut Butter
- 1/2 Cup Organic Butter or Coconut Oil
- 1/2 cup Almond Butter
- 1 Tablespoon Ground Ginger
- 1 Teaspoon Cinnamon
- 1/2 Teaspoon Ground Cardamom
- 1/4 Teaspoon Ground Cloves
- 1 Tablespoon Vanilla
- Zest from 1 Orange
- 1/4 Teaspoon Liquid Stevia , Paleo 1/2 cup Raw Honey
- 100 Grams Roasted Almonds, Optional topping - just shy 1 Cup
- Add all the room temperature ingredients (except the whole almonds) into a large bowl and beat them into a fluffy creamy batter with handheld beaters. A stand mixer with whisk attachment can alaso be used.
- Line a 8x8 baking shweet with parchment paper and smooth the batter into the pan. Sprinkle the top with the roasted almonds.
- Cover the pan and refrigerate it until completely set and chilled through.
- Slice the fudge and serve cold. Keep the fudge refrigerated at all times as it melts easily!
Nutritional Information for the butter/stevia keto option. 292 Grams Total Fat 80 Grams Total Carbohydrates 49 Grams Total Dietary Fiber 55 Grams Total Protein 31 Grams
Net Carbs →1.03 Grams Net Carbs Per Serving I use the USDA Food Composition Database to calculate the nutritional information. Your results may vary based on ingredients used.
Find my other awesome fudge recipes right here!