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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!
⭐⭐⭐⭐⭐ Featured Review
“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.
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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)
- ⅓ cup refined coconut oil (melted)
- 3 Tablespoons raw honey , or more to taste
- ¾ 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.
Just made this recipe in less than 5 minutes and my son devoured it as soon as it came out the freezer! Thank you for sharing 🙂
This is HEAVEN.
Whats a cup in grams?
I mixed a couple of your recipes to make such a delicious treat! I use the chocolate sauce recipe from the peanut butter fudge and make a double batch. Then I pour 3/4 of it into my pan and put it in the freezer while I mix the fudge together. Once the chocolate is hardened, I pour the fudge mixture in. Then I add the rest of the chocolate sauce to the top using your marbling technique. I always have a supply of it in my freezer! Love all your recipes.
I always make my own almond butter so I just put two cups of whole almonds plus everything else in my processor and blended it all together. I substituted Molasses for the maple syrup, because I love the taste of molasses and I added cinnamon and cloves. Then I lined silicone pan with pumpkin seeds and press the fudge battery down, and then put pumpkin seeds on top too. I love it!
Hello Megan,
Love your recipes, especially the desserts!I am interested in educating myself as a nutrition consultant (CNC). How did you obtain your certification?
Appreciate any advice,
Yvonne
I did this program: http://nhicollege.net/clinical-nutritionist-3/
Hi there
How do you store your freezer fudge?
Will a glass container do okay?
Yes, after I cut it into squares I just store it in any airtight container.
Instead of coconut oil, I used cacao butter, which does not melt at room temperature. This way, these fudge bites did not melt in your hands! 🙂 I got this from another vegan recipe blogger, Refined Nutrition. She notes here: http://nutritionrefined.com/recipe/raw-almond-butter-fudge/ — “Coconut oil creates a smoother softer fudge while cacao butter firms up the fudge. If you store the fudge in the fridge, coconut oil works great. However, if you’re planning on taking the fudge to a party and don’t want it to melt in everyone’s hands, use cacao butter instead.”
Thanks for sharing, Denise!
I’m contemplating how to make a pumpkin variation on this. (Pumpkin fudge from the farmers market was one of my favorite fall treats before becoming vegan.) Any suggestions?
What are the calories in each bar and what side bar for the calories?