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.
Servings 16
Calories 356kcal
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 8x8 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 8x8 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
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