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Healthy No-Bake Chocolate Almond Butter Fudge - Simple, Rich, and Satisfying

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Prep Time 10 minutes
Total Time 10 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • Almond butter: Use a natural, unsweetened almond butter with a smooth consistency. Stir well so it’s evenly mixed.
  • Dark chocolate: 70% cacao is a sweet spot—rich but not too bitter. Chips or a chopped bar both work.
  • Coconut oil: Helps the fudge set and adds silky texture. Refined coconut oil has no coconut taste if you prefer that.
  • Pure maple syrup or honey: Adds sweetness without refined sugar. Maple brings a warm depth; honey adds a floral note.
  • Vanilla extract: Rounds out the flavors and enhances the chocolate.
  • Fine sea salt: A pinch brightens everything. Optional flaky sea salt on top is a nice finish.
  • Cocoa powder (optional): A tablespoon boosts chocolate flavor and helps firm the texture.
  • Add-ins (optional): Chopped almonds, cacao nibs, shredded coconut, or mini chocolate chips.

Method
 

  1. Line your pan: Use an 8x8-inch square pan or a loaf pan for thicker pieces. Line with parchment paper, letting it hang over the sides for easy lifting.
  2. Melt the base: In a heatproof bowl, add dark chocolate and coconut oil. Microwave in 20–30 second bursts, stirring between each, until smooth. Or melt over a double boiler on the stovetop.
  3. Stir in almond butter: Add the almond butter while the chocolate is warm. Stir until completely blended and glossy.
  4. Sweeten and flavor: Mix in maple syrup (or honey), vanilla extract, salt, and cocoa powder if using. Taste and adjust sweetness and salt.
  5. Add texture (optional): Fold in a handful of chopped almonds or other mix-ins. Keep it modest so the fudge sets evenly.
  6. Pour and smooth: Scrape the mixture into the lined pan. Smooth the top with a spatula. Sprinkle flaky sea salt if you like.
  7. Chill to set: Refrigerate for 1.5 to 2 hours, or freeze for about 30–40 minutes, until firm enough to slice.
  8. Slice and serve: Lift out using the parchment. Use a warm, sharp knife for clean cuts. Cut into small squares—this fudge is rich.