This easy almond butter fudge is creamy, delicious and – most importantly – so simple it can be made with just about 10 minutes of hands-on time. It’s a favorite in my house, especially with my boys who love #almondbuttereverything.
And by simple I mean SIMPLE. All you need to do is:
- Mix the ingredients in a bowl
- Pour the mixture in a parchment paper lined baking dish
- Freeze until firm (Usually 1-2 hours)
- Enjoy and probably consider making a second batch
Oh, and if you’re of the opinion that almond butter + chocolate go together like peanut butter + jelly, I’ve included instructions for adding an optional chocolate swirl layer on top.
My family is split on which version they like the most – some prefer the pure almond butter flavor of the original version and some love the chocolately swirl goodness. While I have my ingredients out I usually make one of each. 🙂
Also, below is a simple tutorial for making pretty swirls that I photographed for this chocolate peanut butter fudge recipe.
How To Make Pretty Swirls In Fudge
Here’s what you need to do:
Step 1: Pour the almond butter fudge layer in the pan.
Step 2: Pour the chocolate layer over the almond butter layer in a zigzag pattern. I’ve found it’s easiest to do this step if you mix the chocolate layer in a measuring cup so that it’s easy to pour.
Step 3: Pull the knife through the fudge in the direction of the arrows shown.
Step 4: Pull the knife through the fudge in the opposite direction as shown in the arrows, but instead of going in a straight line make a curving motion to create swirls.
Step 5: Chill fudge for about an hour, or until the swirls have set and the fudge is firm enough to slice. Cut into pieces and enjoy or return to the freezer for storage.
No-Bake Almond Butter Fudge Recipe (Gluten-Free, Dairy-Free, Paleo)
Equipment
- 8" x 8" baking dish
- 1 medium bowl
- 1 whisk
- measuring spoons
- measuring cups
Ingredients
- 2 cups raw almond butter (room temperature)
- ¾ cup melted coconut oil (I like refined coconut oil for this recipe because it doesn't have a strong coconut flavor)
- ½ cup maple syrup
- 1 tsp vanilla extract (how to make vanilla extract)
- ¼ tsp sea salt
For the optional chocolate swirl topping:
- 5 tbsp melted coconut oil (may need a little more)
- ¼ cup cacao powder (or cocoa powder)
- 2 tbsp maple syrup
- ¼ tsp vanilla extract
Instructions
Instructions for Pure Almond Butter Fudge (No Chocolate Swirl Topping)
- Rub oil on the bottom and sides of an 8×8 inch baking dish and line it with parchment paper.
- In a medium bowl, whisk together the basic fudge recipe (2 cups almond butter, 3/4 cup melted coconut oil, 1/2 cup maple syrup, 1 teaspoon vanilla extract, and 1/4 teaspoon sea salt) until the mixture is smooth.
- Pour the mixture into the baking dish and place it in the freezer.
- Chill fudge for about an hour, or until firm enough to slice. Cut into pieces and enjoy or store in the fridge for later.
Instructions for Almond Butter Fudge With Chocolate Swirl Topping
- Rub oil on the bottom and sides of an 8×8 inch baking dish and line it with parchment paper.
- In a medium bowl, whisk together the almond butter fudge base (2 cups almond butter, 3/4 cup melted coconut oil, 1/2 cup maple syrup, 1 teaspoon vanilla extract, and 1/4 teaspoon sea salt) until the mixture is smooth.
- Place the optional chocolate layer ingredients (3 tablespoons melted coconut oil, 1/4 cup cacao/cocoa powder, 1/4 cup almond butter, 2 tablespoons maple syrup, and 1/4 teaspoon vanilla extract) in a measuring cup that has a pouring spout.
- Whisk until smooth. Depending on the consistency of the almond butter it may be runny enough to pour. If it's not, add a little more coconut oil.
- Pour the almond butter fudge base into the baking dish, then pour the chocolate layer on top using the technique described in the post.
- Chill fudge for about an hour, or until firm enough to slice. Cut into pieces and enjoy or store in the fridge for later.
Notes
Tried this recipe? Nutrition
Frequently Asked Questions
Can I use roasted almond butter instead of raw?
My family tested this recipe with both versions and liked the raw almond butter recipe much more. For some reason the fudge made with roasted almond butter had more of a coconut oil aftertaste, while the raw almond butter version tasted like creamy, delicious almond butter.
Can I use another nut butter?
Cashew butter would be my top choice as a substitute. I tried sunflower seed butter but found it to be bitter, but it could work in situations where nuts are not an option. My recommendation would be to increase the amount of maple syrup in the fudge base if you use it.
What can I use instead of coconut oil?
Melted butter would be the best option.
More Gluten-Free Dessert Recipes
Peppermint Chocolate Fudge – This chocolate peppermint freezer fudge recipe reminds me of biting into a Thin Mint cookie, and it only takes 10 minutes of hands-on time to make.
Chewy Chocolate Chip Tahini Blondies – These perfectly chewy chocolate chip blondies are so easy to make! They’re delicious all on their own or served with a scoop of ice cream.
Paleo Chocolate Chip Cookies – These ooey-gooey chocolate chip cookies are one of my family’s tried-and-true favorite recipes. They’re ready in about 20 minutes from start to finish.
Paleo Brownies – Rich and chewy, these fudgy brownies are one of my favorite recipes from the Meals Made Simple Cookbook by Danielle Walker.
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