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This almond butter fudge is a fast no-bake dessert that’sĀ naturally sweetened with a touch of honey. It hasĀ an incredibly buttery flavor… without using a drop of actual butter. It’s a healthy dessert you can feel good about indulging in!

stack of almond butter piecesThe secretĀ to this addictive fudge is the addition of coconut oil and sea salt.Ā Please, don’t be tempted to omit these very important ingredients. The coconut oil is what makes this fudge hold together, and gives it a firm, yet creamy, texture, while the salt adds a pop of flavor that perfectly balances out the sweetness of the honey.

What I also love about this freezer fudge is that it comes together in just minutes. Stir together 4 ingredients, pour the batter into a pan, and freeze!

wisk mixing almond butter fudge batter

The only problem with this fudgeĀ is thatĀ it won’t last long at room temperature. It’s one of those treats that melts in your mouth ANDĀ in your hand.Ā That’s notĀ much of a problem for me, as it tends to go directly from the freezer to my mouth, but it’s definitely not the type of fudge you want to bring to a potluck. It’s a stay-at-home freezer treat.

cut almond butter fudge pieces

This healthy almond butter fudge is:

  • Loaded with fiber, flavonoids, and antioxidants
  • Creamy and dairy-free
  • Fast and easy to prepare
  • Customize-able– use any nut or seed butter you like!
  • Vegan-friendly; just use maple syrup instead of honey, to taste
  • Totally addictive

hand picking up an almond butter fudge slice

 

almond butter freezer fudge stack

Almond Butter Freezer Fudge

4.94 from 61 votes
This creamy, almond butter-based fudge is raw, naturally sweetened with a touch of honey, and has an incredibly buttery flavor!
prep5 mins total5 mins
Servings:49

Ingredients
 
 

  • 1.5 cups raw creamy almond butter (unsalted and at room temperature)
  • 6 tablespoons coconut oil (melted)
  • 3 Tablespoons raw honey
  • 3/4 teaspoon fine sea salt

Instructions

  • Simply mix all the ingredients together in a bowl, until smooth and creamy. (note: It helps if everything is at room temperature, to keep the coconut oil soft!)
  • Transfer the mixture to a square baking dish, lined with plastic wrap, then smooth with a spatula, and freeze until solid, about an hour.
  • Remove the fudge by lifting the plastic wrap out of the pan, then cut into squares.
  • Return the fudge squares to a sealed container, and store in the freezer until ready to eat!

Video

Notes

Please, don't be tempted to reduce the amount of coconut oil in this recipe-- it's what makes this fudge hold together! Also, be sure to serve chilled, as the fudge will melt if left at room temperature for too long.

Nutrition

Calories: 65kcal | Carbohydrates: 2g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Sodium: 36mg | Potassium: 57mg | Sugar: 1g | Calcium: 27mg | Iron: 0.3mg
Course: Dessert
Cuisine: American
Keyword: almond butter, dairy free, no bake, paleo
Per Serving: Calories: 65, Fat: 5g, Carbohydrates: 2g, Protein: 1g

Substitution Notes:

  • Feel free to swap the almond butter with sunflower butter for a nut-free version, or any other nut butter you like. (My husband and son love the peanut butter version!)
  • To make this recipe vegan, use maple syrup instead of honey. I find that honey is sweeter than maple syrup, so you might want to add an extra tablespoon or so. Luckily, you can taste as you go until it’s just right!
  • If you can’t tolerate coconut oil, the best substitute is real butter.Ā (Then the recipe won’t be dairy-free anymore!)

Reader Feedback: What’s your favorite non-chocolate dessert?

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Megan Gilmore leaning on her white countertop.

Megan Gilmore

Hi, Iā€™m Megan. A former fast food junkie turned best-selling cookbook author. I create healthy recipes made with simple ingredients to make your life easier.

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Comments

  1. These are sooooo good!!! I freeze them in small baggies so I can pull out a sweet treat from the freezer for myself at night. They are addictive!!

  2. I tried this with grass-fed butter and it was delicious. Like the inside of a Reese’s Peanut butter cup, but instead of making me jittery I felt wrapped in calmness.

  3. Hi! Is this dessert ok to eat after a protein-focused meal? Technically almonds can fall under protein category?

  4. How could something so simple be so heavenly? I’ve done this as directed and also with swapping the honey for stevia–both times divine! Thanks for another winner, Megan!

  5. Made this today & it is exactly what I was looking for…I left out the salt, but I used lightly salted almonds for the almond butter when I made it, I think it’s wonderful! A healthy treat I’ll be making regularly I think! Thank you šŸ˜Š