Sweet Chocolate Almond Fudge


Allergy Information: nuts
Prep time: 15 min

Ever since my trip to Schotland’s stunning city of Edinburgh in 2011 I’ve had a thing for fudge. Buttery, sweet and creamy fudge in all different flavours. However, my boyfriend never got to enjoy them, since he’s lactose intolerant. I’m pretty sure the stores there now sell a dairy-free edition, but in the meantime I’ve discovered a much healthier version. One you keep in your freezer. Think popsicle & cookies in one, a winning team!


  • 1 cup almond butter
  • 4 tbsp of coconut oil
  • 2 tbsp of coconut sugar
  • 100 grams of dark chocolate
  • 0,5 tsp Himalaya salt

You can use a jar of almond butter/paste or make your own. If you’re making your own, use about 3 cups of almonds and put them in the blender for about 30 mins (yes, you read that right). Make sure your paste keeps blending, and you’ll notice that after about 15 minutes the texture will change from almond flour into a creamy, oily paste. Blend for another 15 minutes and it should be done. If it doesn’t go fast enough, cheat by adding a little bit of coconut oil.

Right, so back to our fudge! Blend 1 cup of almond butter with the coconut oil, coconut sugar and half a teaspoon of Himalaya salt. Pour everything into a baking paper covered, small baking dish. Cut the chocolate (or cocao nibs if you want) into small pieces and sprinkle on top of the fudge. Store in the freezer for at least 2 hours, get it out and enjoy the melting sensation of chocolate, almond and a hint of coconut!

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About Author

Hi there and welcome to my little online world! I'm Danielle, 27 years old and living in Zoetermeer, the Netherlands. Most of the time, you'll either find me behind the laptop writing for my own company DanceWrite.nl, or doing my magic in the kitchen. You see, I've got this thing for food, writing, music and poetry. To me, it's all about the love and passion. Oh, and did I mention food & writing yet? :)

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