Raw Almond Butter Fudge Pudding

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It’s been an EARLY morning for me.

I only got 4 hours of sleep last night. (my own fault–> we saw Crazy Stupid Love last night, and it kept me from working like I should have been. The movie kinda reminded me of Love Actually, in the best way… not in a knock-off sort of way, like Valentine’s Day. 😉 ) Definitely worth the lack of sleep, since I’ll be away from Austin for the next 8 days!

To top it all off, Austin’s car wouldn’t start this morning. Uggggg…

(it’s working now, thank God.)

Looks like it might be a two-cup kinda day.

Have I mentioned that I’m back on the coffee wagon? Um, yeah. Big time. I’ve been drinking coffee daily for the past couple weeks, and it doesn’t seem to be hindering my yeast-fighting regimen one bit. Yeast is still leaving my body, thanks to the Candi-Gone supplements! (for those of you who asked, the Candi-Gone seems to be very effective! I actually stopped taking the Fungal Defense with it, because it just wasn’t necessary anymore.)

I’m also very happily back on the almond butter wagon, if you haven’t noticed.

(I tried making my own almond butter in my Omega juicer last week– it’s SO easy to do! But, since I didn’t add any oil, mine was drier than the store-bought kind… I don’t know how Artisana does it! Theirs is so much creamier, and tastes much more “raw” to me than the Trader Joe’s brand.)

Regardless of which kind of almond butter you use, this little concoction is worth making:

Almond Butter Fudge Pudding
serves 1


2 Tablespoons raw almond butter
2 Tablespoons almond milk
1 teaspoon cocoa powder
1/4 teaspoon vanilla
pinch of salt
liquid stevia, to taste (I used about 5 drops)
1 teaspoon coconut oil (optional, but it helps it thicken up!)


Combine all of the ingredients in a small bowl, and stir by hand until smooth and creamy. Adjust the liquid stevia, to taste, then place the bowl in the freezer for 15 minutes to set. It will thicken up when cold!

I like to whip this up BEFORE eating my lunch salad.

Yesterday’s salad was a pile of fresh spinach and shredded carrots, topped with liquid crack.

By the time I had devoured my leafy greens, my dessert was ready! There’s nothing better than having dessert (a nutrient-dense one, at that!) after lunch AND dinner. 😀

Hope you try it!

I’ve got a LONG day ahead of me, so I better get crackin’! I leave for my best friend’s wedding this weekend (yay!), so I’ve got a lot of packing to do and last-minute errands to run this afternoon! And thank you all so much for you congrats to Teija–> isn’t she amazing?

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Jaclyn T

YUMMMMMMMMMMMM! I need to add almond butter onto my shopping list. Thanks for this recipe. 🙂

–Jaclyn T
Come enter by giveaway for a handmade pouch @

Pure2raw twins

it was a 2 cup of coffee kind of day for me too!! glad I was not alone

love almond butter, but lately been too lazy to make it myself, so have to deal with store bought, fudge sounds great!



Your fudge recipe sounds delicious! I hope that you have a fun weekend. Sounds like it will be a trip to remember. Your recipes always look sooooo good 🙂


you are a GENIUS! that totally hit the spot. you know how sometimes you can just wander in and out of the kitchen and not know what you want, but you want something? lol. so thanks for that. I had macadamia/cashew butter on hand and I used maple syrup because I am NOT as disciplined as you… but so yummy! it’s great to find things that replicate those old cravings but don’t make you feel gross after.

also, have your ever made almond butter in the food processor? I can’t remember where I saw it, but I think you just put the almonds in the food processor and let it go for like 10 minutes. You have to be patient because first it’s just crumbly, but then it keeps going and the oils get released and start binding the crumbs. it’s so good. Elana’s pantry has a good brownie recipe using almond butter instead of flour…


    I still need to try making almond butter in my food processor! I’ve tried it in the Vita-Mix, and it just gets WAY too hot. Hopefully the processor will be gentler.

    And yes, I LOVE, LOVE, LOVE Elana’s brownie recipe!! It was such a hit with my friends, I will never make a traditional brownie again. Ever.



I make all nut butter bymyself it is very easy I do also soak and dehydrated almonds before and when they still warm from dehydrator put to the food procesor and in 7 minutes I have creamy creamy almond butter. The key is to have nuts warm little bit not from fridge so when I use them from fridge I warm them in dehydrator for hour or so. This really helps because without warming it takes 20 or more minutes.


    Thanks for the warming tip! I did use refrigerated almonds, so I bet that made made my almond butter dry…

    Next time I’ll warm them in the dehydrator! 😀

Kelly H

I love this recipe I make it frequently and recently I have started making a “Banana” pudding version as well. I just leave out the cacao and replace it with a sprinkle of cinnamon, clove, allspice, and nutmeg (pumpkin pie spice is perfect). Sometimes I add just a little extra vanilla and a few extra drops of stevia, which really brings out the “banana”-y quality. It’s really delicious and it’s getting great reviews, I’m enjoyin’ some right now!’
Thanks for the inspiration, this recipe is a keeper!


Hay Megan! Have you ever heard of Juice Plus? Well the company has a complete meal smoothie powder mix that you add to whatever liquid you choose and its like a chocolate, or a vanilla smoothie (depending on which mix is purchased). Its completely vegan, vegetarian, gluten free, nut free, and kosher.

So last night I was whipping up a concoction of nut milk, pumpkin pie spice, extra cinnamon, and the Juice Plus vanilla smoothie mix. I brought the nut milk to a boil on the stove, then while it heated up I mixed the pumpkin pie spice, cinnamon, and smoothie powder together in a small cup (i do that so the spices will combine more easily with the nut milk), once the nut milk was boiling, I combined the mix with the nut milk, whisking until evenly distributed through the milk and had the look and smell of a lovely spiced cream beverage! 😀 After the drink was done, I used a silver and gold ladle to spoon it into a nice white cup (fancy aren’t I?). I wanted only one serving since the stuff is so decadent, creamy, and rich, So I ladled the rest into a glass jar, sealed it tightly and stored it in the fridge overnight. I intended on slurping an iced version of the drink the next morning, but i in tern found the liquid turned into pudding! I was pleasantly surprised and enjoyed my creamy christmas pudding with some almond butter as a complementary flavor! It was fantastic!

If ever you look into Juice Plus, find the complete smoothie mix, and decide you’d like the recipe for this decadent desert, I will be more than ready to tell you!
🙂 Grace


I’m wondering about your recipies with cocoa on a candida diet. Most say no caffeine. Did you wait a while before using cocoa, or has it not affected you?


    I followed a rather unique candida diet, using the Detox 4 Women book, which does allow for cocoa and a small amount of dark chocolate. I found that I was still able to eliminate quite a bit of candida from my body, but like most diets, it may not work for everyone.


this was good…I added dark choc chips and doubled the recipe.


I had some Justin’s maple almond butter on hand, no stevia, but just added a touch extra maple syrup for sweetness. I must say, this recipe is not only delicious, but surprisingly light! And I am in need of something light after a winter slew of strange mug brownie recipes! Plus now I have a good pudding base to add my neighbor’s constant bumper crop of raspberries to. Thanks!

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