Chocolate Almond Butter Fudge

Kids love sweet treats, who am I kidding so do adults! But, usually we worry about giving our kids too much because of the high sugar or poor ingredients that lead to sugar rushes and sugar crashes. A few days ago on Valentine’s Day I was experimenting in the kitchen to try and come up with a dessert that would be satisfying and exciting to my kids, but would also be healthy and full of protein. What I came up with is Chocolate Almond Butter Fudge and let me tell you it is so so good.

It is so simple, that I’m not sure it qualifies as a true “recipe” but I promise you will not be disappointed. You can serve it as dessert or cut it into tiny pieces to give as snacks. On Valentine’s Day I used a veggie cutter to make heart shapes that were super cute, and it was a big hit. From my perspective, I’m thrilled because I know it’s high in protein and low in sugar.

Chocolate Almond Butter Fudge “Recipe”


  1. 1/2 cup Barney Butter “Smooth” almond butter
  2. 1/2 cup Barney Butter “Cocoa Coconut” almond butter



  1. Scoop 1/4 cup cocoa coconut almond butter into a sauce pan.
  2. Heat on low until smooth and easy to stir. If it’s too thick, keep it on the heat because you need to be able to pour it easily.
  3. Pour it into a freezer safe container.
  4. Let it sit in the freezer for 20 minutes.
  5. Scoop 1/2 cup smooth almond butter into a sauce pan.
  6. Heat it on low until it’s smooth and thin enough to stir easily.
  7. Remove the container from the freezer and pour the smooth almond butter on top of the solidified cocoa coconut almond butter.
  8. Place back in the freezer for 30 minutes until the top is solid to the touch.
  9. Heat the remaining 1/4 cup of cocoa coconut almond butter in a sauce pan on low until thin and easy to stir.
  10. Remove the container from the freezer and pour on top of the other layers.
  11. Heat 1/2 tbsp of smooth almond butter and using a spoon, let it drip evenly on top of the almond butter mixture.
  12. Take your spoon and lightly move the spoon around to create the marbelized look on top.
  13. Place it back in the freezer for a minimum of 6 hours. If it’s easier to let it sit in the freezer overnight, that works too.
  14. Remove the container from the freezer and using a spatula remove all of the fudge onto a cutting board or plate.
  15. Slice the almond butter fudge into squares.
  16. Serve it all or separate it into smaller serving sizes in the freezer or refrigerator. If you refrigerate it, finish it within four days.

Toddler Twist: Use veggie cutters to serve it in fun shapes with apple slices or on its own in place of a cookie in her lunchbox.