If you’d like to try something sweet to calm your mind and nourish yourself from the inside out, both at the same time, you may want to make this two-ingredient fudge. It won’t take more than five minutes, and it will fill your belly with yummy goodness. This fudge is super rich and nourishing, so I really do recommend cutting it into 18 squares. You can still eat as many squares as you like. And you may eat this for breakfast if you’d like, with a cup of coffee or a glass of milk.

Your chocolate-almond butter fudge will keep well in an airtight container in the refrigerator for up to 2-3 weeks, or in the freezer for 1-2 months. If it’s frozen and you can wait, you may want to let it thaw for 10 minutes prior to eating, but you don’t have to. Also, you can try this recipe with any other nut or seed butter you’d like, including, for example, sunflower, cashew, or peanut butter, as long as it’s creamy (not crunchy) and natural (no manufactured fats or sweeteners of any kind in the ingredient list).

• 1 cup vegan chocolate chips
• ½ cup almond butter (unsalted, creamy)
• Line an 8-inch loaf pan with wax paper or parchment paper, and set aside. Make space in your freezer for later.
• Melt the ingredients together using either a double boiler or a microwave as follows: Place the chocolate chips and almond butter in a medium-sized Pyrex bowl. Heat for just 20 seconds at a time until the chocolate is soft and melting, stirring until smooth after each and every 20-second interval.
• Pour the melted chocolate mixture into the loaf pan. Tap the pan firmly but gently to even out the top.
• Place pan in freezer until completely firm. Remove from freezer, cut into 18 squares with a sharp knife, place on a beautiful plate, and share!

Thank you to beamingbaker.com for a prior version of this inspired recipe.