Easy Salted Oat Fudge

 

Easy Salted Oat Fudge

• Author: Cookie and Kate
 
• Prep Time: 10 mins
 
• Total Time: 20 minutes
 
• Yield: About 36 small squares of fudge

INGREDIENTS

• ¾ cup creamy unsalted almond butter 
• ¾ cup semi-sweet chocolate chips
• ⅓ cup maple syrup
• ¼ cup melted coconut oil
• 1 ½ teaspoons vanilla extract
• 1 ¾ cups old-fashioned oats ground into flour, see step 1

INSTRUCTIONS

1. Prep work: Cut two strips of parchment paper to fit across the interior of an 8 to 9-inch square baker. Criss-cross the papers at the bottom of the baker and fold the ends up the sides of the baker. If you need to make your own oat flour, blend 1 and ¾ cups oats in a blender or food processor until ground into a fine flour.
2. Make the fudge: In a medium-sized, heavy-bottomed pot, combine the nut butter, chocolate chips, sweetener, and oil. Warm the pot over medium heat, stirring often, until the mixture is melted throughout. Remove the pot from heat.
3. Stir the vanilla extract into the pot, followed by the oat flour. The mixture will have thickened up at this point, so you might have to put some muscle into it to mix in those pecans. You can do it!
4. Carefully dump the fudge mixture into your lined square baker. Use the back of a sturdy mixing spoon to push the mixture across the baker so it’s roughly evenly distributed. Cover the bottom side of a thick, heavy-bottomed drinking glass or mason jar with parchment paper and press it down on the fudge repeatedly until the fudge is evenly packed. If you’re finishing the fudge with flaky sea salt, lightly sprinkle some on top now and gently press it into place with the bottom of your parchment-covered glass.
5. Cover and freeze the fudge for 30 to 45 minutes, until it’s firm to the touch and no longer shiny in the middle. If you’re not in a hurry, you can refrigerate the fudge for a couple of hours or longer.
6. Use a chef’s knife to slice the fudge into 1 ¼-inch wide columns and rows. Fudge will keep well for a couple of days at room temperature, or for a few weeks in the freezer, sealed in an air-tight freezer bag.