Creamy Almond Butter Freezer Fudge

This creamy almond butter fudge is a fast no-bake dessert that’s naturally sweetened with a touch of honey. It has 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 secret to this addictive fudge is the addition of coconut oil and sea salt. 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 fudge is that it won’t last long at room temperature. It’s one of those treats that melts in your mouth AND in your hand. That’s not 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


4.93 from 53 votes
Almond Butter Freezer Fudge
Prep Time
5 mins
Total Time
5 mins
This creamy, almond butter-based fudge is raw, naturally sweetened with a touch of honey, and has an incredibly buttery flavor!
Course: Dessert
Servings: 49
Calories: 65 kcal
  • 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
  1. 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!)
  2. Transfer the mixture to a square baking dish, lined with plastic wrap, then smooth with a spatula, and freeze until solid, about an hour.
  3. Remove the fudge by lifting the plastic wrap out of the pan, then cut into squares.
  4. Return the fudge squares to a sealed container, and store in the freezer until ready to eat!
Recipe 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.

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. (Then the recipe won’t be dairy-free anymore!)

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


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This may be a silly question, however I was wondering if you have to seal the container initially in the freezer for the first hour, or just after you’ve cut them?


    I seal the container after I cut them!


This is the recipe I use to introduce friends to your site and it is one of my favorites.

Amber Crystal

Made this and it is absolutely divine!! Thx so much


I am obsessed with all these delicious and healthy dessert creations! I couldn’t decide between some of my favorites, so I’ve started combining this freezer almond butter fudge with the healthy klondike bar recipe, in little cupcake tins so they’re cute and easy to eat… not that I ever eat just one! Thank you so so much for all these great ideas! I’m on this site on a daily basis! My husband told me to stop referring to you as if I know you- you’re somewhat of a celebrity in my kitchen!


These are sooooooooooo good!! My second batch is in the freezer!! I love the idea of adding cocoa powder, as some readers mentioned!! Next time for sure!! Thank you for a great treat recipe!


Would it work with peanut butter?

Tressa H

I have a big problem with this recipe…….I CAN’T STOP EATING IT!
This almond butter freezer fudge is my new obsession and it forces me to exercise restraint or I’ll be tempted to eat it all in one sitting!


Addictive- for all the right reasons, of course! A staple in my freezer from this day on. Question- what kind of square dish should I pour the mix into to set? Tried a larger one, but pieces were too thin- wondering approximately how many ozs each square of fudge should be…Can I use a loaf pan?:)


I LOVE your website. I have purchased your book for SO many friends, clients and family members! Wondering if it would work to add in some flax seeds or chia? I sometimes try to “health-ify” things too much and then nobody wants to eat it 🙂

Lorna wilson

Amazing! Just love this! I only had cashew butter but still turned out delicious.


I have made this recipe a bunch of times and love it! However, the most recent time that I made it, it flopped, which prompts this question…

I made my own almond butter in my food processor to use to make the almond butter fudge. The almond butter was borderline hot when I added the honey, coconut oil, and salt. After a minute of blending in the food processor, the almond butter, which was quite runny, began to solidify, I stopped the food processor and put the mixture in the pan to freeze. The result was not the soft buttery almond butter fudge I have come to love. Any idea what caused this reaction? I would really like to continue making my own almond butter for the fudge, but I wasn’t happy with the results that I got this time. Don’t get me wrong, it will still be eaten, but any insights would be appreciated!


    I had the exact same thing happen when I did it. The first time I made the recipe I actually used tahini the but this second time I used my homemade almond butter that I had made just before I made the fudge. I also experimented winsome syrup instead of honey so I thought it was because of the maple syrup that it didn’t turn out. Mine turned out a bit cakes and powdery. Did yours do the same? I’m wondering now if it wasn’t the almond butter and if it would be better to make the almond butter and hen let it sit for a day before mixing into fudge? Maybe the oil needs time to meld in the almond butter. Because mine was quite hot too. I would love to know your thoughts! I also want to make this again and again. The flavor with the mole syrup was delightful but the texture not so much. Then again I had the same issue with the texture and maybe you’re right about it being the homemade almond butter? Next time I make it I’m going to let the almond butter sit and see how it does when it’s room temp instead of hot from just being made.


I have a HUGE problem with this fudge. I have been eating way too much as it’s heavenly!!! I also tried your other fudge recipe and have been experiencing with different nut butter. Almond and hazelnut butter are my favourite! Thank you so much for sharing!! Love your recipes xo

Deborah Franklin

Could I use Sunbutter to make this ?

    Megan Gilmore



This is simply one of the most delicious things I’ve ever eaten. What a treasure this recipe is, thanks for posting it 🙂

p.s. I added cacao nibs and it REALLY rocked my world.


Love this almond butter fudge!


What are the calories in each bar and what side bar for the calories?

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