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Almond fudge bars

RECIPE: Salted almond fudge bars

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The perfect grab-and-go-snack to keep hangry at bay! Recipe by Roberta Nelson.

A good snack is one that is balanced, wholesome and, made with whole food ingredients. A good snack is also one that is functional and loaded with key nutrients that support your body’s systems. 

As the seasons change from summer to autumn, we really need to look after our immune system which includes eating foods with good amounts of zinc, vitamin E and iron as well as healthy fats that help to reduce inflammation- just some of the key nutrients that may help support your immune system.  

These salted almond fudge bars are a snack with all of these important nutrients, and are the perfect grab-and-go choice when tummies are empty and hunger is knocking. 

By choosing one of these bars over a processed, packaged food item you are not only providing your body with nutritional support but you are also avoiding ingredients that might impact your body’s ability to fight off germs and bugs that might be flying around. This is because processed and packaged foods tend to be high in sugar, contain artificial ingredients and can be low on nutrition - all the things that impact on your immune system function. 

LEARN MORE: What to eat to help beat back a cold in winter

When sourcing the ingredients for these bars look for an all-natural, vegan chocolate which you can find at your local health food store or grocer. Gluten-free oats can also be found at specialist health food stores so ask around your local area. Almond butter is now stocked in most supermarkets but you can also make your own by blending raw almonds in a high-speed blender until the nuts become smooth. 

vegan, gluten-free option, dairy free, refined sugar free

makes 12-16 bars


Almond fudge

  • 150g natural almond butter
  • 1½ cups rolled oats, gluten-free if needed
  • ¾ cup unsweetened desiccated coconut
  • ¾ cup raisins
  • 1 tsp vanilla extract
  • A pinch of rock salt
  • Up to 3 tbsp water added one at a time

Chocolate topping

  • 50g vegan dark chocolate, chopped into shreds
  • ½ cup coconut oil
  • A pinch of rock salt

How to make

  • Prepare a square baking tray by lining it with glad wrap or foil and set aside
  • Place the almond butter, rolled oats, coconut, raisins, salt and vanilla into a high speed blender and blitz until the ingredients form a rough dough. Then add one tablespoon of water at a time to bring the dough together
  • Once the dough is completely sticking together, transfer the mixture to the prepared tray and press down evenly and hard. Place the tray into the fridge while you prepare the chocolate topping
  • In a small saucepan over a gentle heat, melt the coconut oil until just melted. Turn the heat off and add the chocolate shreds, mixing it through the oil to allow it to melt as well. Add a pinch of salt and then pour the chocolate mixture over the almond fudge. Return the tray to the fridge for around 30 minutes to allow the chocolate to set
  • Cut the fudge bars up into 12-15 bars and store in an airtight container for up to one week

Roberta of Naturo Medico is a Naturopathic Practitioner who specialises in preventative care and women’s health. From her Melbourne-based clinic, Roberta sees women of all ages wanting to meet their own health goals and assists them on their path with personalised treatments specific to their needs.

Alongside practice, Roberta shares healthful and nutrient-rich recipes with her readers who inspire her to continue educating on what health and wellbeing means and how it can be achieved.

Follow @naturomedico on Instagram for more healthy eating inspiration!

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I've made this...very yummy. I used dates instead of raisins.