Easy Almond Butter Fudge Recipe

Heather Dessinger

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Almond butter fudge stacked on kitchen counter

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.

Almond butter fudge with chocolate swirls on kitchen counter

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 Swirl Fudge

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.

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5 from 1 vote

No-Bake Almond Butter Fudge Recipe (Gluten-Free, Dairy-Free, Paleo)

This creamy, sweet and satisfying almond butter fudge takes just a few minutes of hands-on time to make and is full of nourishing fats.
Prep Time 10 minutes
Chilling Time 1 hour
Total Time 1 hour 10 minutes
Servings 16
Calories 356kcal
Author Heather Dessinger

Equipment

  • 8" x 8" baking dish
  • 1 medium bowl
  • 1 whisk
  • measuring spoons
  • measuring cups

Ingredients

For the optional chocolate swirl topping:

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

 
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Nutrition

Calories: 356kcal | Carbohydrates: 15g | Protein: 7g | Fat: 32g | Saturated Fat: 14g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Sodium: 40mg | Potassium: 283mg | Fiber: 4g | Sugar: 9g | Vitamin A: 1IU | Calcium: 124mg | Iron: 1mg

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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About HEATHER

Heather is a holistic health educator, herbalist, DIYer, Lyme and mold warrior. Since founding Mommypotamus.com in 2009, Heather has been taking complicated health research and making it easy to understand. She shares tested natural recipes and herbal remedies with millions of naturally minded mamas around the world.