Creamy Almond Butter Freezer Fudge

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!

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 53 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
Servings: 49
Calories: 65 kcal
  • 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
  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 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.

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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Wow, just found this. I’ve been doing something similar for a couple years. Using up all my 5 gallon buckets of coconut oil! LOL.

Anyway, I like to put the coconut oil in a pan with the almond butter (I use about 50/50 of each) and get it soft enough to mix together – not any warmer.

Then I add nuts (lots of walnuts) and vanilla and black strap molasses. I call it my chocolate as I used to use raw cocoa in it, but found that I don’t really need the cocoa to get satisfied.

Sometimes I put a ton of spinach in my food processor and add that too!

Anyhow, I think because I don’t heat the butter and oil much, they separate in the refrigerator. That gives me something chewy and gooey and sweet! Loving it.

Going to try your recipe.


we just made this with powder stevia and it was one of the best healthy sugar free desserts we’ve ever had. Thanks so much for posting

Courtney Grace

I would make these all the time if almond butter wasn’t so expensive. So good!

Lea Holz

I’ve been following your blog for a few months now and I’ve tried several of your delicious recipes. This one is my favorite! Thanks again and keep it up! I love your blog. 🙂

Jared French

I dined again at Detoxinista cafe tonight. Actually it’s becoming an every day thing now. My fridge and my pantry have never looked this amazing. I look at grocery stores much differently now….oh, yeah, the freezer fudge is top notch. Cheers.


Thank you for another AMAZING recipe! As with many comments here, I’ve had to exercise self control not to eat THE WHOLE BATCH. I shall try some of the suggested combinations, such as chopped chocolate and vanilla.


I made these last night with 2 tbs honey instead of 1&1/2. OH WOW. Delicious. I couldn’t stop eating them!


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…




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 🙂

Beth S.

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.

stacy hancock

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!

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