I don’t know about you but we love nut butter in this house. The ooey-gooey-stick-to-the-roof-of-your-mouth goodness is so delicious on toast or bagels, you’d never know it was good for you. It’s also perfect for making sweet treats like these nut butter fudge bites, topping your pancakes and overnight oats.
Choose the right nut butter
I use the Kirkland mixed nut butter from Costco to make these fudge bites. In the US, you can also buy it on Amazon. What I like about this butter is that (a) it does not include any other unnecessary ingredients like added oil, added sugar or preservatives, and (b) in addition to nuts (almonds and cashews), it also contains seeds (pumpkin seeds, chia seeds and flax seeds – yum)!
Not all nut butters are created equal, of course. If you want to keep this snack nice and healthy, try to find a nut butter which is made without added sugar in particular. In a pinch, natural peanut butter will do. Or just make your own nut butter! It’s really super easy.
What are these nut butter fudge bites like?
- nutty (obviously), thanks to the nut butter content but also the addition of pecans;
- not chewy and not particularly crunchy – just dense and moreish;
- quick and easy to make – blitz and chill in the freezer and they’re ready to be eaten – perfect for those times when you just want to sink your teeth into something delicious fast;
- made with regular pantry ingredients so you (hopefully) don’t need to go shopping for anything extra. In particular, they do not need flour which is helpful if your store is still running low;
- no bake – if it’s getting warm where you are, no need to turn the oven on; and
- suitable for a wide range of diets and allergies, being dairy, egg, gluten, refined sugar and wheat free. They are not nut free due to the inclusion of nut butter and cashews but you could try substituting seed butter and seeds, if you want to try this but make it nut free. I haven’t tested it but can’t see why it wouldn’t work.
Nut butter fudge bites [dairy, egg, flour, gluten, refined sugar and wheat free]
- 3/4 cup mixed nut butter (I use the Kirkland mixed nut butter which is made from almonds, cashews, pumpkin seeds, chia seeds and flax seeds)
- 1/4 cup pecans
- 2 tbsp rice malt syrup
- 3 tbsp coconut oil, softened but not liquid (you may need a little extra, see step 3)
- 1 tbsp cacao powder
- 1 heaped tbsp desiccated coconut
- 2 tsp vanilla paste
- Spoon the nut butter and pecans into a food processor. Blitz until the pecans are finely processed.
- Add all the remaining ingredients and blitz until smooth.
- The mixture should be not too thick and not too runny. If it seems a bit dry, add a little extra coconut oil and blitz again.
- Spoon into a silicone mini muffin pan and place into the freezer for at least 2-3 hours, or overnight.
- When solid, pop out of the silicone mold and store in a container in the freezer.
- Enjoy straight out of the freezer, no need to defrost.