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!
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
Almond Butter Freezer Fudge
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
- 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!)
- Transfer the mixture to a square baking dish, lined with plastic wrap, then smooth with a spatula, and freeze until solid, about an hour.
- Remove the fudge by lifting the plastic wrap out of the pan, then cut into squares.
- Return the fudge squares to a sealed container, and store in the freezer until ready to eat!
Video
Notes
Nutrition
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!)
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Reader Feedback: What’s your favorite non-chocolate dessert?
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These were so good – I adapted for the anti-candida diet. They actually were too good…. My husband and I devoured about four batches before we realised we had an addiction and had to stop! The result of four batches over three weeks didn’t look good on the scales, either 🙁
Just FYI I tried this with tahini for an ethnic twist and failed! It was too runny to be cut even with omitting the oil. So I tried to salvage into cookies by adding some coconut flour and flakes and raisins and baked. Should have added eggs; they fall apart too easily.
I really liked them and had froze them but decided to thaw them and keep as a butter in a jar we all love it 🙂 my sister asked if I could make her a jar too!
This was too rich for me. I guess that is the same reason why I don’t like chocolate fudge. I also found little pieces of coconut oil that didn’t seem to mix well enough and you can see the white spots in the fudge. If my hubby doesn’t like it, then I won’t make it again because I didn’t care for it.
I was wondering, could I subsitute the almond butter for macadamia butter?? They had it on sale for a really good price, and I have all the other ingredients…
Yum!
Whoa. This is exactly what I’ve been looking for. It looks so good! Can’t wait to try it!!!
Yum!! Looks amazing!! Ohh I’d love to add some flaked coconut!! I bet that would be amazing!
OMG!! These are so good!! Made them late last night and couldn’t resist eating a piece at breakfast! So easy to make! Thanks for the amazing recipes!
Oh, I added in some coarsely chopped dark chocolate too, both almonds and dark choc are my fav and they made a fantastic combination in this recipe!
For those who aren’t concerned about raw food items, this works well with butter in place of the coconut oil. It would likely work with shortening as well. Any fat that is semisolid at room temperature should work. We used natural peanut butter and it turned out great. It could possibly use a little more sweetening though (when you change the recipe around as we did). Still, for something that took about 5 minutes to put together with an adjustable measure and a butter knife, I’ve got no complaints 🙂
This is easy, quick and oh so GOOD! My sister is a huge fan of peanut butter fudge made with marshmallow whip. She loved this healthier fudge just as much and I loved it, too!
Thoughts on a replacement for the coconut oil? I’m allergic to coconut. Thanks.
If you can have real butter, it works well as a substitute.
Out of curiosity, is there a coconut oil alternative? As hard as I try, coconut oil and I just don’t get along.
Real butter is a great substitute for coconut oil, if you can tolerate dairy.
my son can’t have cocoa but he can have cocoa butter- i’m thinking about trying a little bit in this to give it that chocolate taste he hasn’t been able to have in a while. thanks for the recipe!
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.
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?
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 🙂
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
Could I use Sunbutter to make this ?
Absolutely!
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?
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?
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!
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.
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/
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!
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.
Whats a cup in grams?
This is HEAVEN.
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 🙂
Made this today & it is exactly what I was looking for…I left out the salt, but I used lightly salted almonds for the almond butter when I made it, I think it’s wonderful! A healthy treat I’ll be making regularly I think! Thank you 😊
do you have a chocolate version of the freezer fudge?
Yes, you can find it here: https://detoxinista.com/easy-raw-fudge-vegan-paleo/
How could something so simple be so heavenly? I’ve done this as directed and also with swapping the honey for stevia–both times divine! Thanks for another winner, Megan!
Hi! Is this dessert ok to eat after a protein-focused meal? Technically almonds can fall under protein category?
I tried this with grass-fed butter and it was delicious. Like the inside of a Reese’s Peanut butter cup, but instead of making me jittery I felt wrapped in calmness.
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!!
This is a staple in my house! Love it