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Almond Butter Chocolate Fudge


Bottom Chocolate Layer
  • 1 3/4 cup cups dark chocolate chips/morsels
  • 1/2 cup smooth almond butter unsweetened
  • 1 tbsp raw honey
  • 1/4 cup organic coconut oil
  • 1/2 tsp pure vanilla extract
Top Almond Layer
  • 1 1/2 cups smooth almond butter unsweetened
  • 1/2 cup organic coconut oil melted and cooled (not hot)
  • 5 tbsp raw honey
  • 2 tsp pure vanilla extract
  • 1/4 cup flake Salt (lightly crushed)


  • Mix the chocolate layer first. Melt the chocolate chips over low heat in a saucepan. Fold in coconut oil, almond butter, honey and vanilla.
  • Line an 8 x 8-inch baking pan with parchment paper. Create a sling by cutting two pieces of parchment paper to fit the width of the pan and crisscross them (See image). 
  • Spread the melted chocolate mixture over the bottom of the pan. Chill in the refrigerator while you make the top layer until solid.
  • Mix together all the top almond layer ingredients in a large bowl with a hand mixer. (You can use a whisk by hand if you don’t have one!)
  • Pour the almond butter mixture on top of the chilled chocolate layer, spreading the mixture evenly.
  • Top with lightly crushed flake salt and chill covered in the refrigerator for a couple of hours.
  • Remove fudge by picking up the parchment paper sling. Cut and serve. 
  • Store any leftover fudge in the refrigerator or freezer. We love storing this sweet treat in our freezer for a little bite of sweetness here and there!
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