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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.

Food Babe’s Almond Chocolate Freezer Fudge
Prep time
Total time
Serves: 20
  • 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
  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
~ 138 calories each so don’t get crazy and eat 10 at one time! ***Please buy all organic ingredients if possible***

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!

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122 responses to “Almond Chocolate Freezer Fudge

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

  2. 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

  3. 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.

  4. 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.

    1. 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!

  5. 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?

    1. 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!

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

    1. to bethany

      Thanks for your suggestion to melt the chocolate and mix everything together. It was, indeed, fantastic! I like it better than with the chocolate chunks on top.

      I also tried something extra. I had some leftover toasted almond pieces from another recipe, so sprinkled those on top before putting fudge in the freezer. Now I think the recipe has hit perfection!

      Much thanks to Food Babe for the original recipe. Best fudge I’ve ever had. And SO easy to make.

  7. 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!! 🙂

    1. WOW… never thought about adding shredded coconut, yum! Can you say Almond Joy? 🙂

  8. 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!

  9. 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!

  10. 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?

  11. 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!

  12. 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.

  13. 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!

  14. 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!

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

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

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

  18. 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! 🙂

  19. 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 🙂

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

    1. 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!!!

      1. 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.

  21. 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.

  22. 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.

    1. When put in a 8 x 8 dish and spread thinly, then cut into 4 rows by 5 rows it makes a perfect 20.

  23. 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?

  24. 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.

    1. 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!!

  25. 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 🙂

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

    1. 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!! 🙂

  27. 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?

  28. 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.

  29. 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?

  30. I just made this and wasn’t very impressed. It tastes as simple as the ingredients are. You’d be better off to spread some almond butter on a piece of dark chocolate. Sorry Food Babe, although I like many of your recipes and most of the work you do this item wasn’t tasty or unique enough to call a “recipe”.

  31. Bit confused about the measurements. I can do tablespoons and ounces but how much would a cup of almond butter weigh?
    Would love to make them so if someone can let me know, that would be great!

  32. Ok, looks yummy enough, but a serving is a ‘one-inch’ square?? SERIOUSLY?? I mean, who is really going to have one serving?? The photo size is probably more like a two-inch square, maybe even more. Might you consider modifying your calorie count for a more realistic serving size? Just saying’! 🙂

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