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Prepare an 8x8 baking pan by lining with parchment paper and allowing paper to come up over the sides to create a sling. Set aside.
In a small saucepan or double boiler, melt the chocolate chips with the coconut milk, maple syrup, 1/3 cup of almond butter, and vanilla extract over medium heat. Stir with a wooden spoon and continue to heat until smooth. Remove from heat. Stir in the chopped almonds.
Using a rubber spatula, pour the fudge into the prepared pan and smooth out evenly.
Spoon small amounts of the remaining nut butter all over the batter. Using a toothpick, swirl it around in the chocolate to incorporate.
Place the pan in the fridge and cool for about 2 hours, or until very firm (you can also freeze for about 45 minutes to speed up the process). Remove from fridge and let sit out for 10 minutes before cutting into an even 5x5 grid.
Store in the fridge for up to 10 days.