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
Print
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
Author: Detoxinista.com
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
  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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Comments

Claire @ Live and Love to Eat

This looks amazing! Some raw almond flour/meal would make it more cake-like, too. 🙂

LizAshlee

Wow. Yum. I bet this is amazing! I made thin mint truffles last night and stuck them in the freezer…they were perfect-and the base was coconut oil and almond butter…a couple of my 2 favs!

Thanks for sharing another fab recipe!

    Megan

    Thin mint truffles?? Please share. 🙂

Sam

Oooo I’ve made a semi-similar version of these with raw tahini! Spiced with cinnamon and topped with chopped pistachios, it turned out to be kind of a raw halvah 🙂

    Megan

    That sounds fabulous!! Tahini has always freaked me out in desserts, since I’ve always found the taste so bitter, but I think I may need to try something like that again. 🙂

      Joanne

      Try looking for roasted sesame tahini. The flavour is much more mild.

    Michelle

    I love halvah … please share! 🙂

Emily

Sounds so good – I adore the kind of dessert that melts in your mouth, especially now we’re moving into warmer temperatures outside!

    Megan

    I know! As the temperature warms up, raw treats are all I want! Especially frozen ones. 🙂

Jeanne

Totally making this, yummy! I love that we are completely embracing our sweet teeth 🙂 I just had lunch and needed a little something extra. I had a large trader joe dark chocolate bar in my drawer and I just ate half of it. It was totally decadent and delicious and completely allowed!

Before, I would have either denied the desire for something sweet and binged later, or ate the whole chocolate bar and then beat myself up mentally for having eaten it, and then probably eaten more just because I had eaten it. Today, I had half the bar, loved it, felt great and properly combined and moved on with my day.

The best part is I didn’t feel this compulsive need to eat the rest of the candy, or to keep eating searching for more sweet. I owe alot of this to you and your wonderful website, thank you!

    Megan

    That makes me so happy! I had a similar event that I felt needed to be celebrated last night–> I only ate HALF of my dark chocolate bar, too! I totally wanted a pat on the back after that. LOL 😉

    So glad that you’re embracing your sweet tooth, and finding a healthy balance!

Felicia

okay. every recipe you post looks and sounds amazing! can’t wait to try this!

Tanya

I love your interesting recipes! I’ve made a few of your recipes before (now including this one, as it doesn’t take much time at all), and while they never look as pretty as yours – they always taste good! Great job, and keep them coming!:)

Kibby

I had everything and it took minutes to make. OMG! How yum! I could see this being divine with some cacao powder blended in to make a chocolate almond fudge. Yes, making that tomorrow now that I mentioned it! I just made some almond pulp/ coconut/chocolate macaroons with orange extract – Holy Moly YUM! They’re in the dehydrator right now, but I could just sit and eat that raw dough. They are super easy to make and use up left over almond pulp from making almond milk. I got the basic recipe from Choosing Raw. I started playing around and made them chocolate with some great enhancements. Let me know if you want the recipe. Super easy and tasty! Thanks again for fudge recipe. Love your site!

    Megan

    Of course I want the recipe!! I love the idea of the orange extract with the chocolate. YUM. 🙂

Lisa

Seriously you make the best things! I wish I lived close to you 😉 And my favourite non chocolate dessert is grain free bars, they are much more filling than a larabar are some sort of bar like that!

Tanya

I love your recipes so much! Thank you for helping me stay positive and creative in the kitchen through a rough and regimented year of Lyme treatment. Wish I could try this recipe but I overdid it on the almonds and recently developed an allergy… My favorite non-chocolate dessert right now is coconut cupcakes (sweetened with agave nectar). I’ve been experimenting with coconut flour lately – so yummy! Happy Spring!

    Megan

    The coconut cupcakes sound delicious! I love coconut flour, too. 😀

    Since you can’t have almonds, I bet cashews would make a wonderful substitute in this fudge! I’ve also tried it with peanut butter, which yielded great results!

      Kimberly

      This recipe made with cashew butter is actually my all time favorite!! Love it! Thank you so much for all your recipe inspiration! A loyal Texas fan!

maryrose

great idea

Kammie @ Sensual Appeal

Looks so awesome and so easy! I’m soo making this very soon! Question, how big is your pan for this? Awesome post.

    Megan

    The pan I used is an odd rectangle shape– just a plastic storage container from IKEA. I’m guessing it’s 5″ x 7″? You could probably double this recipe and fill an 8″ x 8″ pan easily. Hope that helps!

    Nicole

    I used a muffin pan, since all my other pans where being used. I rubbed a little coconut oil in the bottom of each portion and they came out like a charm!! Perfect portions!!!

      Megan

      That’s brilliant!! 🙂

      Kristi

      Great idea Nicole! I’m going to do the same 🙂

      Megan, do you think regular organic honey would work? I don’t have “raw” at home. If not, is there an alternative?

laura hysjulien

Made this tonight. I cannot stop eating it.
I added some really good quality chocolate, chopped fine then added.
This is better than I imagined, Soooo good, really does satisfy my sweet tooth if I can hopefully limit to one per day…..

barefootwendy

i just put a batch in the freezer. i added some bits of 90% cacao chocolate. can’t wait to give it a taste! thanks for sharing this recipe!

Jen

Oh my, these are out of this world. I made them last night and had to exercise self-control (even after a properly combined dinner). I added some 100% chopped chocolate and vanilla to the mixture. I tasted it before it went into the freezer and wasn’t too impressed…but after they sat in the freezer for an hour it was completely transformed! To me, it tasted like frozen chocolate chip cookie dough. Thanks for sharing!! You are a genius!!

    Megan

    OMG, frozen chocolate chip cookie dough?! That sounds amazing! 🙂

Tracy

Hey Megan, just wondering what brand almond butter you use. I have tried a couple of different brands, some good others not, with rough to smooth consistancies.

    Megan

    I use Trader Joe’s brand most often– because it’s cheap– but, I don’t love the consistency. It’s rough, sometimes with a bit of shell even sneaking in! The smoothest raw almond butter I’ve tried is by the MaraNatha brand, but it’s nearly double the price… perhaps I should try making my own again! 🙂

Angelene

Hi! You’re recipes look and sound amazing and I can’t wait to try each and every one of them!!! I am curious if you have a recipe book – where all of your fabulous concoctions are in one place? I would purchase said book! Thanks for so kingly sharing your goodies with us!!!

    Megan

    Thanks! I don’t have a recipe book available yet– but I’ll be sure to let you know when I do. 😀

      Angelene

      Well, thank you! (and that was supposed to say ‘kindly’ sharing – not kingly) 😉

Kristina

Just made this and tasted a bite before sticking it in the freezer. WOW! So amazing. Same thing goes for a the raw cheesecake. Can’t believe how much it tastes like cheesecake.

    Megan

    I’m glad you’re enjoying the recipes! That fudge and the cheesecake never seem to last long in our freezer… 😉

Kristina

Just wanted to tell you how I much I love all of your recipes! Made this one tonight, and it was amazing! Your blog is my favorite. <3

Amanda

Made this tonight for myself knowing that there was no way my husband would like it. I begged him to just take a bite, and he loved it!! I was amazed, he even asked for a whole piece and said that this is his favorite “healthy” dessert I make;) I also made the Raw Lemon Meltaways today and those are amazing!! I am in love with anything lemon, especially with this warm weather. Thanks for the wonderful recipes and I love your blog!

    Megan

    I’m so glad both you AND your husband enjoyed it!! 😉 It’s one of my very favorite “healthy” desserts, too!

Myssi

LOVE These!!!

Sara

Can’t stop eating these they are so good! Great idea, thanks!

Tara Page

This was so yummy, I did top with some cocoa/coconut oil/honey mixture. Kids love these too! Thanks.

Cheryl

Just made this, and it is INCREDIBLE…YUMM!!! I’m thinking next time I’ll try adding some dark chocolate chips and maybe some shredded or flaked coconut to give it some texture, but on its own it is out of this world!!!

Danielle

Thanks so much. – This is awesome and so easy! I used one of the tips in the comments here and made it in mini muffin tins. The recipe is great since its also probably more socially acceptable than eating a big spoonful of almond butter for dessert 😉

Marlene

Hi again, I saw the fudge recipe and just had to make it, who doesn’t love fudge, HELLO. Only had small amounts of nut butters(almond-peanut-sunflower-cashew)in each jar so I mixed it up to make a cup, also added the pulp from making my previous almond milk earlier. Did use agave instead of honey because of my diabetes and also added my own homemade vanilla into the mix. My only complaint is, it’s too small of a recipe :)JK, I will just have to double or triple the recipe for my whole family next time and try to not eat it all up by myself :). Be careful “girls”, there is alot of fat in nut butters, eat responsively ha 🙂 ha

sarah@thesweetlife

I just found your website through tastespotting and have been enjoying looking at all your healthy and delicious looking recipes! I have found several I want to try (including this one). Thanks!

Wendy

I’m new to your website and can’t wait to try this. I will make it with my dear friend that is vegetarian (I’m not) but I’m passionate about eating healthy food. We are having fun trying new desserts and this will be a amazing one. I’ll give you my review later.

josie

These are insanely delicious! You did not exaggerate one bit when you described how amazing these are! Thanks for the recipe!

Wendy

I discovered my almond butter was expired so I made them with peanut butter and they came out soooo good. Thank you.

Darcy

I have a family member allergic to coconut. I hope to try these with butter. Then if it turns out, I hope to make chocolate fudge. The only kind my heart longs for.

Megan

What could you use to replace the honey? Sadly I am allergic.

Anna

Fabulous. Drizzled with dark chocolate ribbons and sprinkled with pink sea salt. Amazingly decadent and so rich I did not, as I had feared I would, want to eat the entire pan at a sitting. Had two squares, said ‘Yum’, and went about my business.

Thank you!

Karen

Love love love these! So scrummy 🙂 I replaced the honey with about 15 drops of liquid stevia and it came out great.Thanks!

Kelly

I love this fudge!!! I will get more excited about having this in the freezer than one of my dark chocolate bars!!
I dont recommend using nonraw almond butter, as I tried that recently, and it wasnt nearly as good…stick to the raw almond butter.
Thanks for your recipes Megan!:)

Shirley

I was so anxious to try this but didn’t have raw honey on had. Being a French Canadian and loving all things maple, (and I’m an impatient treat-a-holic), I decided to substitute it with maple butter since they both have a similar texture. OMG, it was absolutely awesome!!! I’m glad the holidays are coming up and I’ll have time to make more. I don’t care that they are “out of the freezer” treats and it being winter. Being in LA is like summer every day of the year! YUMMMMMMMMMMMM!!!!!!!!!

    Shirley

    Oops.. I forgot to rate this one! It’s “the bomb”.

maria

Omg!! I made this today because i honestly needed a sweet treat.. It was really great!! I will be making more combinations. Ty for this wonderful recipe.

Mellie

Great Blog!

Could I use roasted almond butter instead of raw almond butter and substitute coconut nectar for the honey?

I am unsure if raw almond butter has a superior taste than roasted.

Thanks!

    Megan

    I don’t care for the taste of roasted almond butter in this fudge– I think the raw almond butter is more sweet and mild in flavor. I’ve never tried coconut nectar, so I’m not sure how it compares in sweetness to honey. Luckily, since this is a raw recipe, you can taste the batter before you freeze! I’m sure it will be delicious. 🙂

Sabrina B

These look soo good! I actually featured your almond butter fudge in my latest blog post! http://thelittleowlshop.blogspot.com/2013/01/five-recipe-fridays.html

Elayna

It’s in the freezer … how am I going to wait!?! 🙂

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