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!

The 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!

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.

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


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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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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