Name: Almond Butter Fudge
Prep time: 15 min
Yield: 16
Ingredients: 2 Cups Dairy-free dark chocolate; 3 Tbsp Raw coconut butter; 2 Tbsp Almond butter; 1/2 Cup Almond milk; 1 Tsp Vanilla extract; Pinch flaked sea salt for topping

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This Almond Butter Fudge recipe is so yummy and easy to make. It is also Paleo, Gluten-free and Vegan. This fudge will melt in your mouth! Oh so good!

Almond Butter Fudge

We love baking. But the best part about this Almond Butter Fudge is that we don’t need to bake it. The kids are so impatient when it comes to baking anything. They literally stand by the stove the whole time. Let’s not even mention how many times they ask “mom is it done yet?”

I love adding almond butter or peanut butter to some of the desserts I make. It gives them a unique flavor and some added protein. Trying to make healthy desserts isn’t all that simple but very possible. I usually also like to add some powdered protein but I decided not to for this Almond Butter Fudge recipe.

I hope you like this Almond Butter Fudge. If you make it please come back and let me know your thoughts. If you added anything else to this recipe I would love to hear about it in the comments below. Or tag me on Instagram with #healthyfitnessmeals so I can see it.

Here are a couple of dessert recipes you may want to try next:

HEALTHY DOUBLE CHOCOLATE BROWNIES

These double chocolate brownies are rich in chocolate and made with healthier ingredients

CHOCOLATE CHIP PUMPKIN BREAD RECIPE

Super moist and tender pumpkin bread made with chocolate chips and feel-good fall flavors.

How to make this Almond Butter Fudge:

Almond Butter Fudge

This Almond Butter Fudge is delicious, Paleo Friendly, Gluten-Free and Vegan

Course: Dessert

Cuisine: American

Prep Time: 15 minutes

Servings: 16

Calories: 144 kcal

Ingredients

2 Cups Dairy-free dark chocolate
3 Tbsp Raw coconut butter
2 Tbsp Almond butter
1/2 Cup Almond milk
1 Tsp Vanilla extract
Pinch flaked sea salt for topping

Instructions

In a small saucepan over low heat, gently melt the chocolate, coconut butter, and almond butter together until smooth.
Remove from heat and stir in the almond milk and vanilla.
Pour the mixture into a 9x5 inch pan lined with parchment paper.
Sprinkle with flaked sea salt and place in the freezer for 1 hour before cutting into 16 squares and serving.
*Store in the freezer in an airtight container.