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!
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
- 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!
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.
- 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?