If you’ve been following me for a while, you’ve probably seen my How To Make Homemade Creamy Almond Butter post, as it’s one of my most popular recipes on the site. At home, I used to make it once a week as we would run out super quickly; I was highly obsessed with almond butter and I used it on everything and for everything. I added almond butter to my fruit bowls, to my smoothies, to my Paleo breads, used it for savory recipes, for dessert recipes (like I did for this Almond Butter Fudge recipe), you name it. Almond butter is legit!
Here are some of my favorite recipes I’ve made using my Homemade Almond Butter:
- Simple Paleo Pancakes
- Gluten Free Breakfast Bars
- RAW Chocolate Raspberry Bars
- Paleo Rosemary Bread
- Blueberry Apple Muffins
When I did my food sensitivities blood test, I discovered my body was highly (and I mean HIGHLY) intolerant to almonds. (Bummer, right?!) My body got so inflamed with almonds that I stopped having my period for one year and a half, I was so bloated I looked like I was pregnant, and I could barely keep any food in (which caused me to lose a ton of weight and retain no nutrients).
Let’s just say it wasn’t a great time for me. That food sensitivities test saved my life, as it allowed me to find out what was causing my body inflammation and what was making me sick. One of those things was almonds, which I was having on the daily; no wonder I was so ill.
If you guys want to know more about my journey with the food sensitivities test, just leave me a comment below and ask your questions — I’ll be sure to answer whatever you want to know!
One thing I must say is that the food sensitivities blood test is very specific to your body; what I am sensitive to, does not apply to you guys and vice versa. My husband also took the test and his results were totally different than mine, even though we live the same lifestyle and are exposed to the same things.
If you’re having stomach issues and you’re convinced that it’s got something to do with what you’re eating or what you’re putting on your body (like lotions, soap, etc.), I would highly recommend you to go a doctor or nutritionist and ask to have blood work done to test for food sensitivities. The test my nutritionist and doctor put me through is called: MRT Food Sensitivity Test (from LEAP – Lifestyle Eating and Performance). Perhaps mention this test to your nutritionist or doctor and see if they can run it for you too!
I was shocked that almonds were so inflammatory to my system, because almonds are, in general, so good for you and so healthy. And hello…they are one of the Paleo Diet’s coolest ingredients, you can make so many delicious recipes with almonds. But as sad as I was, I had to let them go. Ever since I took this food sensitivities test, which was almost two years ago, I have not consumed almonds nor used products that contain almonds (things like lotions, oils, etc.).
Almonds are a no-go for me, but they are a total go for my hubby! YAY! He is not intolerant to almonds at all and he still LOVES eating almond-based treats. He especially loves a good almond butter spoonful. Since I absolutely love making him foods he loves, I created a special almond-based recipe for him this week! And guess what? I am sharing that recipe with you guys today: Almond Butter Fudge!
The recipe yields sixteen Almond Butter Fudge squares and they are best enjoyed at room temperature (however, keep them in the freezer, so they stay fresh for longer periods of time).
Since I made them, Preston has had four squares, as it’s the type of treat he likes to enjoy whenever he needs something light and small as a pick-me-up…like in the afternoon with a coffee or right after dinner as a small dessert.
I’ve also added one of these Almond Butter Fudge squares to his morning smoothie, and they make for the perfect healthful addition to protein powders and fruit. These little guys are very nutritious and very versatile. Gotta love foods that like these!
If you’re allergic or sensitive to almonds, you can simply substitute the almond butter this recipe calls for with any other kind of nut butter (even peanut butter, if you’re not intolerant to peanuts). Hope you love this recipe and much as my hubby does. Enjoy, and happy Sunday!
- 2 cups unsweetened shredded coconut
- 1 ¼ cups almond butter
- ½ cup melted coconut oil
- ¼ cup maple syrup
- 1 tsp vanilla extract
- ¼ tsp sea salt
- Line a standard 9”x9" baking dish with parchment paper and set aside.
- Place shredded coconut in a food processor and process for about 4 minutes until smooth; scrape down the sides if needed. Add in almond butter and coconut oil, and process until smooth; add in maple syrup, vanilla extract and sea salt and process until smooth.
- Transfer mix to the lined baking dish and freeze for 20 minutes. Slice into 16 squares. Let thaw a bit and serve right away; alternatively, store in the freezer for up to 1 month.
* Last fresh for 1 month