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This almond butter freezer fudge is one of the best things to come from my days of experimenting with a raw foods diet. It requires just 4 simple ingredients and can be stirred together in minutes. It became so popular when I first shared it in 2012 that I included a variation in my first cookbook, too!
The term “fudge” is loosely applied here because it’s sliced into squares, like fudge, but that’s where the comparison ends. This almond version doesn’t taste like chocolate, and it’s not nearly as sweet as the traditional version. (Though you can taste and adjust this as you go.)
It’s perfect for those who love a non-chocolate dessert with a hint of salt, too. I find the flavor irresistible!
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“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!!” – Lynne
Ingredients You’ll Need
- Almond Butter. This is the most crucial ingredient because it provides the flavor. So, make sure you use a nut butter that you enjoy! I use Trader Joe’s raw almond butter most often because it has a mild, not overly roasted flavor. But you can use homemade almond butter for an even better flavor. (Or use peanut butter, if you prefer.)
- Honey. This natural sweetener pairs well with almond butter flavoring, but you could also use maple syrup if you need a vegan-friendly dessert. When using maple syrup, add an extra tablespoon of sweetener, since it’s less sweet than honey.
- Coconut Oil. This turns solid when chilled, which makes it the binder in this recipe. If you don’t love coconut flavor, look for expeller-pressed or refined coconut oil, which has almost none.
- Salt. I use fine sea salt to help boost the overall taste. If you skip this, the fudge might not have much flavor. (Note: I use this amount of salt because my nut butter is unsalted.)
How to Make Almond Butter Fudge
Step 1:
Prepare an 8-inch square pan by lightly spraying it with oil. Then press a piece of parchment paper into the bottom of the pan. The oil will prevent the parchment paper from wiggling around. It’s ideal if the parchment paper goes up the sides of the pan, so you can use it as handles to lift the fudge later.
In a large bowl, combine the almond butter, honey, melted coconut oil, and salt. Stir well until the mixture looks smooth.
Note: This recipe works best with all-natural nut butter, so stir the oil back into it when you first open the jar. The nut butter should have a drippy consistency.
Step 2:
Pour the almond butter mixture into the prepared pan and spread it out evenly. Then place the pan in the freezer on a flat shelf. Let it chill until firm, about one hour.
When the fudge is solid, use the parchment paper to lift it out of the pan. Then use a sharp knife to slice it into squares. I recommend cutting these pieces small, because they are very rich. A little goes a long way!
Store and serve these directly from the freezer so they won’t melt.
Almond Butter Fudge (in the freezer!)
Ingredients
- 1.5 cups raw creamy almond butter (unsalted and at room temperature)
- ā cup refined coconut oil (melted)
- 3 Tablespoons raw honey , or more to taste
- Ā¾ teaspoon fine sea salt
Instructions
- Prepare an 8-inch square pan by lightly oiling it, then pressing a piece of parchment paper into the bottom. In a large bowl, combine the almond butter, melted coconut oil, honey, and salt.
- Pour the mixture into the prepared pan and spread it out evenly. Transfer the pan to a flat shelf in your freezer and let it chill until the center is firm, about 1 hour.
- Remove the fudge by lifting the parchment paper out of the pan. Use a sharp knife to cut it into squares. It's ready to serve chilled right away, and will melt if you leave it out of the freezer for too long.
- Store the fudge in an airtight container in the freezer for up to 3 months. Serve directly from the freezer for the best texture.
Video
Notes
Nutrition
More Recipes to Try
- Vegan Fudge (chocolate version)
- Almond Butter Brownies
- Date Snickers
- Healthy Cake Pops
- Protein Peanut Butter Cups
If you try this almond butter fudge recipe, please leave a comment and star rating below to let me know how you like it.
This is a staple in my house! Love it
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!!
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.
Hi! Is this dessert ok to eat after a protein-focused meal? Technically almonds can fall under protein category?
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!
do you have a chocolate version of the freezer fudge?
Yes, you can find it here: https://detoxinista.com/easy-raw-fudge-vegan-paleo/
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 š