This almond butter fudge is sweet, rich, and creamy. It has a satisfying balance of sweet and salty flavors. Give it a try if you’re looking for easy treats made with wholesome ingredients, like this monk fruit fudge, which is another yummy option.
Ingredients and Substitutions
Be sure to use creamy almond butter with no added sugar, salt, or any other ingredients. You can also substitute any other nut butter or seed butter you like.
I like to use chopped dark chocolate in this fudge. You can substitute chocolate chips if you’d rather save the step of chopping the chocolate.
I like to sweeten this fudge with maple syrup. You can leave it out if you prefer, but in that case the fudge will be only subtly sweet (similar to dark chocolate).
Salt enhances the other flavors in this fudge nicely, but you can omit it if necessary.
How to Make Almond Butter Fudge
Add the chopped dark chocolate to a pan on the stove set to low heat. Cook, stirring constantly until melted, then immediately remove the pan from the heat.
Add the salt to the pan and mix until dissolved. Next you’ll add the creamy almond butter to the pan and mix until incorporated. Then you’ll add the maple syrup to the pan and mix until incorporated (note: be sure to follow the exact order of the steps above, otherwise the chocolate might seize).
Transfer that mixture to a 9-inch loaf pan lined with parchment paper.
Refrigerate for at least 1 hour before removing from the pan and slicing.
Almond Butter Fudge Recipe
Equipment
- 9 inch loaf pan
- Parchment paper
Ingredients
- 1 1/2 cups chopped dark chocolate
- 1/2 teaspoon salt
- 3/4 cup creamy almond butter
- 2 tablespoons maple syrup
Instructions
- Add the chopped dark chocolate to a pan on the stove set to low heat.
- Cook, stirring constantly until melted, then immediately remove the pan from the heat.
- Add the salt to the pan and mix until dissolved.
- Add the creamy almond butter to the pan and mix until incorporated.
- Add the maple syrup to the pan and mix until incorporated (note: be sure to follow the exact order of the steps above, otherwise the chocolate might seize).
- Transfer that mixture to a 9-inch loaf pan lined with parchment paper.
- Refrigerate for at least 1 hour before removing from the pan and slicing.
Notes
- Store in an airtight container in the fridge for up to two weeks, or in the freezer for up to three months. Thaw in the fridge before serving.
Nutrition
Did You Try This Recipe?
Let me know how it turned out in the comments!