• Line an 7 x 5-inch loaf pan or dish with parchment paper on the bottom and sides leaving some overhanging to act as a handle to get the bars out easier for cutting.

Bottom Chocolate Layer

• Make the chocolate layer first. Melt the chocolate chips, coconut oil and almond butter in a small saucepan over low heat, stirring.

  Once creamy, stir in the honey and vanilla, then remove from heat and spread the melted chocolate mixture over the bottom of the pan. Chill in the refrigerator while you make the top layer.  

Top Almond Butter Layer

• To make the almond butter layer, use an electric hand mixer to cream together all the top layer ingredients in a large bowl. You should also be able to whisk the mixture together by hand if you don't have a hand mixer.

  Layer the almond butter mixture on top of the chilled chocolate layer (doesn't have to be totally solid.)

Chocolate Drizzle

• Place chocolate chips and coconut oil in small dish and microwave with 15 second bursts stirring between each one until melted and smooth.

  Or use double boiler method - (pot of boiling water with a bowl resting on top) melt the chocolate chips and the coconut oil together.

  Once melted, drizzle over the bars with a spoon. Cover the fudge and chill in the refrigerator for 2 hours until firm, or in the freezer for about 1 hour.

  Once firm and set, remove from pan and cut into small cubes or squares.

  I recommend storing the fudge in the refrigerator for the perfect creamy texture, however, you can freeze it as well if you prefer a very firm texture.

  Will keep up to 1 week in fridge or up to 3 months in freezer.

  Recipe Notes:

  *You can add any additional toppings prior to chilling such as chopped nuts, a melted chocolate drizzle (pictured) or mini chocolate chips.