I’ve always loved the idea of fudge, yet always find it too intensely sugary. This fudge is dense, satisfying, and sweet, but not sickly - and is made with much healthier ingredients than traditional fudge. The addition of vanilla powder is divine - try to use it if you can! Makes 14-18 bars/squares.
Almond Butter Note: Raw almond butter really tastes best in this fudge. You can substitute regular (roasted) almond butter, but be sure it’s unsalted - or you will want to reduce/omit the salt used in the fudge. Raw cashew butter would also work well.
Vanilla Note: If you don’t have vanilla powder, use 1/2 - 1 tsp vanilla extract in the mixture. You can omit the vanilla dusting for the top - or, if you have a vanilla bean you can remove the seeds and dust some of those on top. They won’t distribute evenly, and that’s ok! It’s looks lovely when the vanilla seeds are somewhat patchy over the top. Vanilla powder is pricey, but it goes a long, long way. It’s much more convenient than removing seeds from a vanilla bean too.
Note: These squares will hold at room temperature, but will soften. So, it’s best to keep chilled until just before serving. You can also freeze extras to enjoy later.