Acai, Vanilla & Almond butter Fudge

If you are anything like me, you’ll love sneaking superfoods into everything you eat, even fudge! I absolutely love pimping up my desserts with ingredients like matcha, wheatgrass, boabab, lucuma etc, etc. Not only do they add delicious and interesting flavours, they are a powerhouse of nutrition and add such gorgeous hues to your culinary delights.

Acai berries are one of the healthiest berries around. They contain high levels of anthocyanins, a plant based antioxidant which is know for reducing cholesterol and keeping your heart healthy. These are the same antioxidants found in red wine (AKA Red grapes!). Ever heard someone say that a glass of red wine a day is good for you? Chances are this is what they were talking about.. Here’s something even healthier, an acai bowl a day?


Makes 12-24 pieces
Almond Butter Fudge:
– 1 cup Almond butter
– 2/3 cup cacao butter
– 3 tbsp maple syrup
– Pinch of sea salt
Acai & Vanilla Layer:
– 1 cup cashews (soaked overnight)
– 2 tbsp coconut cream
– 1 tsp vanilla bean paste
– Juice of half a lemon
– 4 tbsp maple syrup
– 1/3 cup cacao butter
– 1.5 tsp Acai powder
Chocolate Topping (Optional):
– 1/4 cup cacao butter
– 2 tbsp maple syrup
– 1 tsp vanilla bean paste
– 1 tsp acai powder


Almond Butter Fudge:
– Melt the cacao butter gently in a bowl over a saucepan of simmering water (double boiler).
– Remove from the heat and stir in the remaining ingredients. Keep the bowl on top of the saucepan to make sure it doesn’t set too quickly
– Evenly distribute the mixture into silicone moulds, or into a baking dish lined with parchment paper.
– Place the mixture into the freezer to set while you prepare the next layer.
Acai & Vanilla layer:
– Melt the cacao butter over a double boiler.
– Meanwhile take the remaining ingredients, expect the acai powder and add them to your blender and process until completely smooth and creamy (about 2 minutes).
– Add the oil/cacao butter to the mixture and blend again, just to combine.
– Split the mixture into 2 parts. Add the acai powder to one half and blend to combine.
– Remove the fudge from the freezer and distribute the white cream mixture on top of it. Tap down against the counter to remove any air bubbles.
– Place back into the freezer for 30 mins-1 hour.
-Remove from freezer and make sure that the mixture has set slightly. Add the acai layer and refreeze for 4 hours or preferably overnight. (at his point you can hold back some of the acai mixture and pipe it op top for decoration if you are skipping the chocolate layer)
Chocolate topping (Optional):
– Melt the cacao butter
– Add the maple syrup and vanilla bean paste and continue to stir gently until smooth.
– Split the mixture into 2 parts.
– Remove the fudge from the freezer and drizzle the first half of the chocolate mixture on top. Put back into the freezer to let it harden slightly.
– Add the teaspoon of acai powder to the second part stir until completely mixed.
– Drizzle this over the fudge so that you get the white/purple effect of both parts.
– Remove from the moulds and cut into cubes.
– Store these in the freezer, and remove 15-20 mins before serving.