Almond Butter Freezer Fudge

This 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 55 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
Cuisine: American
Keyword: almond butter, dairy free, no bake, paleo
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 Video

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.

Per Serving: Calories: 65, Fat: 5g, Carbohydrates: 2g, Protein: 1g

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

Melissa

Hi Megan,

This looks amazing! I’m allergic to nuts, seeds and coconut are fine, however I can’t have almonds or any other nuts. Do you have an alternative I could use?

    Megan

    I’ve been enjoying sunflower seed butter as a substitute! It’s delicious. 🙂

Cassandra

Just made this tonight and it is AMAZING! Thanks for sharing.

Melissa

Thanks lovely! I will have to try find some sunflower seed butter!

Dani Stevens

Thank you so much for sharing!!! Can’t wait to try these!!! XxDani

marcy

I really loved this recipe but it was way too salty for my taste. I had to double the recipe to make the salt tolerable. I do love salt and add it to everything, however in my opinion this recipe could use half the amount.
Thanks. I added raw cacao nibs, yummmm.

Natallia

These were perfect! I didn’t have raw almond butter, but used organic from Trader Joe’s – they came out amazing! Recently discovered your blog and absolutely love it!! Thanks for sharing all the great recipes!

Betsy

Hi Megan!
I was wondering how long these are good for outside of the freezer? They look delicious! Thanks!

    Megan

    It depends on the temperature of your room. I wouldn’t expect them to stay solid for longer than 30 minutes out of the freezer.

mimi

fabulous! i used my raw almonds and pulverized in the vitamix then added the other ingredients including honey and some cocoa nibs. a hit in my household! this recipe is a keeper. i may try this basic one and add some cocoa powder next time and see what happens. thanks!

Meg

I am so excited to try this. Looks so incredibly simple but delicious!!! I am salivating already.

Jocelyn

I was pretty devastated when I realized I needed to do a cleanse and be off sugar for two months. Even though I have been doing a good job, you have boosted my morale! Thanks so much!

Jeanine

I have been sugar free almost a year and am now addicted to this fudge!! I replace the honey with rice malt syrup. I love knowing I have a stash in the freezer…….thank you.

Rachel

This is the best dessert I have ever tasted. I use Stevia in place of honey and I also add alcohol-free vanilla. Then I put cinnamon and whole almonds on the top. I love this recipe! Thanks, Rachel

Felisha Brower

TO DIE FOR! Wow. It is so so smooth…it’s silky. Everyone has loved it who has tried it. Perfection. Did you just make this up? Brilliant. Keep the recipes comin’, Megan! I want to try them all!

Shari

Yum! Thanks again!

Cristy

Ok, I hardly ever post comments, but this recipe was a gigantic hit for me this weekend! It’s the easiest possible recipe and people love them! It’s also the most requested recipe I have ever come across. They say that M&Ms make friends, but I have never made friends that way. Creamy Almond Butter Freezer Fudge–now that makes friends! Seriously…I have at least three new fb friends (and I think my old friends might like me more now) as a result, but I am going to pretend that would have happened anyway. 😉

    Megan

    I’m so glad you enjoyed it! It’s pretty much my favorite dessert, too. 🙂

Tura

This was amazing! I’m making a second batch now!

Drrobyn

Just made a batch for a vegan friends bday!

Ashley

How can I make this into a one serving portion?

    Megan

    As you would any other recipe, simply divide all of the ingredients down into the serving size you’d like.

Lindsey

WOW! Someone linked your Peanut Butter and Banana ice cream on Facebook and I couldn’t help but browse around. This recipe is great and I whipped it up during the finale of the bachelor tonight. Sooo good! I shouldn’t have made it though – I keep getting up to get another piece!

Great recipe, thank you for sharing!

Picky Nicky

These are in the freezer right now 😀 I just made them!

sweet301

I am ready to eat. I love almonds and I am always looking for a healthy treat when I want something sweet.

ELIZABETH

WOW!!!! Now I can’t wait to get home and try this. As a full time working & mother to an 8mo its so hard to find the time to cook, but these recipes are amazing AND healthy so thank you

Anne-Marie

WOW! This is amazingly delicious and sooooo addictive. I omitted sugar/sweetener completely and added some cinnamon instead. YUM!!!!! Thanks so much for sharing this! 🙂

Lisa

New follower and can’t wait to try this! On day 3 of a sugar reduction/detox.

Jessica

I don’t have almond butter 🙁 can I use Hazelnut instead do you think?

    Megan

    It will change the flavor, so you may need to adjust the rest of the ingredients, but I’m sure a hazelnut fudge would be tasty, too!

anastasia

i was a huuuuuge fan of fudge before i turn vegan, so i was rather skeptical when reading this recipe. nothing can be better than traditional fudge! i thought to myself… but.. yes, but!.. i have just tried this recipe and it DID taste amazing!! such a simple recipe , its unbelievable!.. it is a dangerous recipe i must say… as u can not stop eating it :)))

deja

I added some extra salt, a few shakes of cinnamon, probably about 1/4 cup of cocoa, and a capful of vanilla. And about 15 drops of Now Better Stevia. Turned out great. The salt rounds it out. And no sugar!

Melissa

Tried these a week ago and my 10 year old daughter and I are ADDICTED! We added a bit more salt and honey and put the mixture into candy molds. Pops right out of the molds into our mouths wayyyyy too easily! Loved seeing the others’ ideas, especially the one using maple butter.

Jennifer

Could you use date paste in this recipe for sweetness instead of honey/stevia?

    Megan

    I haven’t tried it myself, but I don’t see why not!

J

This is SOOOOOOOOOOO good!!!!!!! I’m on a detox right now and this has been my sweet fix….I’m addicted!!!! I added some dark chocolate shavings in….yummmm

Jennifer

I just made these, they are freezing now! Licking the bowl was fantastic, can’t wait to eat the actual fudge!

Jennifer

Meant to give this 5 stars :).

Kasette

This recipe looks so amazing and I cannot wait to try it!! I have a question though. I did not know there was salted and unsalted almond butters. Where would that be displayed on the jar? I thought it was just almond butter or… Not almond butter… I guess I was wrong.. 5 stars for geniusness!!

Linda

This recipe is awesome!!!! This is the first recipe of yours that I tried and I will be trying many more. I am so happy that my daughter sent me your website because most of the ingredients you use in your recipes I can have. I am an oncology patient and I am not allowed any sugar or white flour. Thank you so much for this recipe and many others that you have posted.

AmyTyler

I love mint chocolate and orange chocolate so I add organic 2 tablespoons of cocoa powder and a few drops of orange oil/peppermint oil to these. They are amazing!!!!

Amber

OMG! Made som,e almond butter per your instructions on another post and then made this raw fudge. Soooo good. In fact, I love it before it was frozen and would make a great spread. Thanks so much!

Rachael {Simply Fresh Cooking}

I’m totally nuts for this fudge! I’ll be making it once a week. I just had to start doing an anti-Candida diet and can’t have any sweeteners, but it’s soooo good even without the honey or the stevia and a little less salt than your recipe calls for. Loved it, thank you!! New fan here! 🙂 🙂

OH, and my husband uses roasted, all-natural peanut butter in his personal batches and then sprinkles cocoa powder on top. 🙂

Bronwyn

i wish i could give this 1000 stars!! when i first read the recipe i thought “ok…what’s so special about that?” but i gave it a try and I AM SO GLAD I DID. this is seriously one of the most amazing things i’ve ever tasted. the sea salt in this recipe is what does it for me. creamy, lightly sweet, salty, a touch coconut-y. holy moly i’m in heaven.

Shelley chase

Is it ok to use almond flour to make almond butter? Thank you.

    Megan

    I’ve never tried that, so I can’t say for sure. I’d assume it would work, but the only way to know is to try it out! Please let us know if it works for you.

Heather

I made this for my mother in law who can’t have dairy or gluten. SO good! Thanks, Megan!

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