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This almond butter fudge is a fast no-bake dessert that’sĀ naturally sweetened with a touch of honey. It hasĀ an incredibly buttery flavor… without using a drop of actual butter. It’s a healthy dessert you can feel good about indulging in!
The secretĀ to this addictive fudge is the addition of coconut oil and sea salt.Ā 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 fudgeĀ is thatĀ it won’t last long at room temperature. It’s one of those treats that melts in your mouth ANDĀ in your hand.Ā That’s notĀ 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
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.Ā (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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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!
I am so excited to try this. Looks so incredibly simple but delicious!!! I am salivating already.
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!
Hi Megan!
I was wondering how long these are good for outside of the freezer? They look delicious! Thanks!
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.
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!
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.
Thank you so much for sharing!!! Can’t wait to try these!!! XxDani
Thanks lovely! I will have to try find some sunflower seed butter!
Just made this tonight and it is AMAZING! Thanks for sharing.
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?
I’ve been enjoying sunflower seed butter as a substitute! It’s delicious. š