Almond Chocolate Freezer Fudge

Fudge is something I haven’t indulged in quite sometime. It’s usually loaded with condensed milk, crisco (transfat), refined sugar and other ingredients I like to avoid. My hiatus from fudge ended last week when I made these melt in your mouth beauties inspired from a recipe I saw on Detoxinista. The best thing about this fudge (other than the fact that it tastes just heavenly!), is the nutritional profile that does not resemble dessert at all. Filled with whole organic ingredients, you just can’t get more simple and real. A one inch square of this fudge has just the right amount of sweetness, fat and protein to seriously satisfy your sweet tooth unlike a piece of traditional fudge, cake, or something overly refined that could cause you to overindulge in more than your share.

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5.0 from 9 reviews
Food Babe’s Almond Chocolate Freezer Fudge
 
Prep time
Total time
 
Serves: 20
Ingredients
  • 1 cup almond butter
  • 4 tablespoons of coconut oil
  • 1 and ½ tablespoons of maple syrup
  • 4 ounces quality dark chocolate
  • ½ tsp sea salt
Instructions
  1. Cream almond butter, coconut oil, maple syrup, and salt together in a bowl
  2. Pour mixture into a parchment paper lined small baking dish (8×6)
  3. Top with chopped chocolate and freeze for at least 2 hours
  4. Remove from freezer, carefully remove fudge by lifting ends of parchment paper
  5. Cut into 1 inch squares and store in freezer separated by parchment paper
Notes
~ 138 calories each so don’t get crazy and eat 10 at one time! ***Please buy all organic ingredients if possible***

 

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I just love the fact that it is stored and eaten right out the freezer, that cold melty feeling of the fudge is perfect for Summer.

Cheers to Healthy Desserts!

Food Babe

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62 Responses to “Almond Chocolate Freezer Fudge”

  1. Cynthia Pruitt

    I’m allergic to almonds. Nutritionally, would it be okay to substitute peanut or cashew butter?

    Reply
  2. Amrin

    ooooo I can’t wait to try this. Its remarkably soo simple and real!!! Can’t wait to try it. So excited!! ;) Thanks for sharing. xoxo

    Reply
  3. chelsea

    I ran out of almond butter today, but I will definitely be picking some up tomorrow to make this amazing looking treat. after a 6 mile run this looks soooo tasty!

    I don’t know if you’ve been to “The Secret Chocolatier” in the shopping center at the corner of providence and sharon amity, but they have a good selection of high quality, fair trade, dark (darkkk) chocolate bars. At least they did the last time I went in. :) When I’m over that way I sometimes check them out if nothing struck my fancy (chocolate wise) at Earth Fare.

    Reply
    • Food Babe (to chelsea)

      Chelesa – I’ve never been there! Thanks for sharing, sounds like an amazing place. Mmmm.

      Reply
    • Alisia (to chelsea)

      Love the Secret Chocolatier! I also love the look of this recipe. I will definitely be trying this soon.

      Reply
  4. Wendy

    Sounds wonderful! Do you melt the coconut oil first? Also great idea for holiday times when I used to bake unhealthy fudge, now I can do this. I plan on trying Sun butter since I have some in my family who can not have peanut or almond.

    Reply
    • Food Babe (to Wendy)

      Wendy – Since coconut oil is soft at room temperature, it really isn’t necessary to melt it first, but you certainly could! Please let me know how sunbutter turns out – my nephews could take these to school then!

      Reply
  5. Debra

    I love coconut, however, my kids do not :( they can taste it when I use it in brownies, cookies etc.
    Any suggestions on a different healthy fat/oil?

    Reply
    • MD (to Debra)

      Virgen or extra virgen coconut oil has the taste and smell of coconuts, but expeller pressed coconut oil does not have any taste or smell!

      Reply
  6. Brittany

    Looks like a delicious option for people, like myself that are gluten free. Can not wait to try this, thanks.

    Reply
  7. bethany

    Just made this and it is fantastic! I melted the chocolate slightly to mix in with everything else. Perfection :) Thank you!

    Reply
  8. Natalia

    I just made this today as a treat for the drive-in tonight! I sprinkled some organic unsweetened shredded coconut on top, then the chopped chocolate, yum! I had a sample & it’s SO good! Thank you for this recipe, LOVE IT!! :)

    Reply
    • Food Babe (to Natalia)

      WOW… never thought about adding shredded coconut, yum! Can you say Almond Joy? :)

      Reply
  9. Nicole

    This was amazing! My children (2 & 31/2 yrs.) loved it also! Thanks for sharing.

    Reply
  10. K

    I’ve made these detoxinista’s way with honey and am curious why you switched to maple syrup. For taste/texture/nutrient content or just personal preference? Thanks!

    Reply
  11. Alicia

    I’d love to try this! Where can I purchase almond butter?

    Reply
    • Alicia (to Alicia)

      Wow.. Nevermind my silliness. I already have almond butter at home :)

      Reply
  12. Mar

    This fudge is absolutely delicious and so easy to make, I loved it.

    I made it for my 20+ daughter and as soon as she tried it she said “it tastes like childhood” :-)

    Thanks for this wonderful recipe!

    Reply
  13. Mae

    Silly question. Will these travel? I want to bring them to Cape Cod with us but we won’t have access to a freezer after we leave the house. Are they okay at room temp?

    Reply
  14. Alicia

    This is awesome. And even better – I already had all the ingredients on hand! YUM

    Reply
  15. Danna

    This recipe looks perfect for this time of year. Do you use “raw” almond butter, or almond butter made from roasted almonds? I find the taste is distinctly different depending on which is used, and I want these to turn out as fabulous as they look!

    Reply
  16. Eilish

    Hey,
    have made this recipe half a dozen times — thanks for providing it, it’s a beautiful treat. My thought is to play around with peppermint oil or orange .. what do you think? Peppermint fudge might be nice.

    Reply
  17. Lynette

    Just made & sampled these. Omg! It was hard to resist not eating the whole entire thing, but I only let myself have 2 pieces. What a treat! Tastes exactly like fudge. I just wish there was a way it could hold up in room temp or close to it, but it’s OK. The health factor (in comparison to regular fudge) is worth the minor sacrifice.:) Look forward to making & enjoying these in the summer, too, like u said!

    Reply
  18. vicky

    I made some inspired-by you bars today, if you want to check out my version here you go: http://www.consciousways.net/raw-banana-coconut-fudge-freezys/

    and of course i mentioned your name :) have a good day!

    Reply
  19. Jackie

    How do I print your recipes? I highlight them and print the selection but it takes forever to go to my printer. Is their a print button on your site that I am missing? Thanks for all you do and recipes you provide. They are great!

    Reply
  20. dee

    I just bought Nutive organic coconut manna. Would this work instead of coconut oil?

    Reply
  21. Susan

    First time I’ve ever used almond butter and coconut oil. Oh so yummy! Thanks for the recipe!

    Reply
  22. Ann

    How about just putting almond butter on 90% dark chocolate and eating it that way?

    Reply
  23. Jenna Helmuth

    This is seriously the best paleo desert I’ve ever had!!! Awesome! Thanks for the share!!!

    Reply
  24. Kristen

    Hi! Do you use unsweetened chocolate or semi sweet? Thanks!

    Reply
  25. Christina

    I made these this evening and they are absolutely delicious! I love how easy they were to make!

    Reply
  26. Tessa

    Such an easy, yummy treat! I didn’t whizz up enough almond butter, so I topped it up with peanut butter. I also used raisins and cacao nibs on the top because I wanted to reduce the added sugar – very tasty! :)

    Reply
  27. Tina

    How would I cream it together? Just with a mixer ??

    Reply
  28. neomi

    it’s in the freezer, the challenge now is waiting the two hours. thank you for posting a recipe for a heathy dessert! keep it up food babe :)

    Reply
  29. Julie

    Has anyone figured the macros on this recipe? fat, protein, carbs?

    Reply
  30. Lynda

    I just made these using trilogy butter (walnuts, almonds & cashews) and cacao semi-sweet chips now the waiting!

    Reply
  31. karimen

    I am allergic to coconut can I use something else?

    Reply
    • JeJe (to karimen)

      I am also allergic or have a severe intolerance to coconut oil and coconut milk. I was looking for an alternative also. I love the idea of all these new recipes that seem to have coconut this or coconut that and I can’t partake in any of them. Of all the things to be allergic to while trying to change diet strategies!!!

      Reply
      • Rachel (to JeJe)

        Buy sweet almond oil. Key word: sweet. Regular almond oil , while not bad, would be overwhelming. You’ll have to either order it online or get it through a specialty food store. They also sell macadamia nut oil and other appropriate substitutes if you don’t mind a super nutty flavor.

  32. Melissa

    Any idea of the carb count per piece?

    Reply
  33. Katherine

    Please be careful about peanuts. They are not nuts, they are beans and more often than not carry aflatoxin mold. I don’t eat them and when I stopped I felt a whole lot better.

    Reply
  34. Tali

    So, I just made this and from licking the spoon, I can already tell it’s going to be amazing – but how does this make 20 servings?? There’s no way… Is this a mistake? The amount that turned out doesn’t even make close to what is pictured.

    Reply
  35. Barbara Higgins

    When I make this I want to try adding some whole nuts like walnuts for crunch. I would also like to try coconut palm sugar since I love the flavor more than any other sweetener. Food Babe, I have not been able to get any nutrition info on organic coconut palm sugar such as fructose content. Do you have any info on this?

    Reply
  36. Beth

    Gotta try these….. As for the commenters wanting to travel with them I bet if you substituted coconut butter for the coconut oil they’d hold up at room temp just fine. (Especially if you added a handful of grains. I’d go oat) just an idea.

    Reply
    • Bryb (to Beth)

      Also….. When I bake with nuts or nut butters I find that they can be mixed or subbed no problem… I use mostly almond but I also use tahini, cashew, macadamia, Brazil nut…..
      Don’t try that with different flours. But mix nuts!!

      Reply
  37. Sara

    Can I use cacao nibs instread of any dark chocolate? I’m afraid to try it because I don’t want to waste my cacao if it will be gross :)

    Reply
  38. Natalie

    I am not a fan of maple syrup – is there an alternative, or can you not really taste it? Thanks!

    Reply
    • Nicole (to Natalie)

      I’m not a huge fan of maple syrup either, but you honestly can’t really taste it. You could substitute honey or agave easily, though. Equal parts should do it.

      Made these yesterday morning to have for an evening snack. Yum! My husband and I LOVED these! Hard not to eat all of them!! :)

      Reply
  39. Laura

    Can i swap almond butter to peanut butter? Is there any real difference?

    Reply
  40. Emily

    I made these last night! SO YUMMY! I used Agave instead of maple syrup and I melted the chocolate and mixed it in with the peanut butter. I also used a mini muffin tin so I could divide them into 24 pieces and just be able to grab a small one when I’m craving chocolate. Thanks for this recipe! I will be making this again for sure. Maybe next time with some fresh strawberrys?

    Reply
  41. Shannon

    Holy smokes!!! I made these tonight with fresh ground peanut butter in place of almond butter and OMG they’re amazing!!! thanks for the recipe.

    Reply
  42. Judy

    Rachel mentioned using sweet almond oil instead of coconut oil. I have not been able to find it anywhere. All I find is the non-food grade sweet almond oil..
    Does anyone know where to find the food grade sweet almond oil?
    Thanks.

    Reply

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