Chocolate Almond Butter Fudge – GF, Vegan

Kids love sweet treats…who am I kidding so do adults! But the sugar rushes and crashes that often come from them leave much to be desired. After experimenting in the kitchen, I came up with a healthy dessert that is both satisfying and exciting to my kids. I’m calling it Chocolate Almond Butter Fudge and let me tell you it is so so good.

chocolate-almond-butter-fudge

The recipe is high in protein, shockingly simple to make, and the taste is outstanding if I do say so myself. 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 in my daughter’s lunch box. From my perspective, I’m thrilled because I know Chocolate Almond Butter Fudge is high in protein and low in sugar, and from my kids’ perspective they are getting an awesome chocolatey dessert. Shhh, don’t tell them it’s healthy!

chocolate-almond-butter-fudge-lunchbox

The recipe contains only two ingredients (really!), and here are the simple steps so that you can make some too.

Chocolate Almond Butter Fudge Recipe

chocolate almond butter fudge

Ingredients:

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

Directions:

  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 that’s lined with parchment paper.
  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 or a toothpick and lightly move it 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, granola or on its own in place of a cookie in your child’s lunchbox.

Printable Recipe

Chocolate Almond Butter Fudge – GF, DF, Vegan

Chocolate Almond Butter Fudge – GF, DF, Vegan

Ingredients

  • Ingredients:
  • 1/2 cup Barney Butter "Smooth" almond butter
  • 1/2 cup Barney Butter "Cocoa Coconut" almond butter
  • Directions:

Instructions

  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 that's lined with parchment paper.
  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 or a toothpick and lightly move it around to create the marbelized look on top.
  13. Place it back in the freezer for a minimum of 6 hours. 
  14. Remove the container from the freezer and using a spatula remove all of the fudge onto a cutting board.
  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.
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  • Susie Liberatore

    LOVE this we are gluten free and are always looking for other options!! https://mylogicalliving.com

  • Alisa Fleming

    I had no idea there were different Barney Butter flavors now. What a creative way to enjoy them!

  • Brittany Daoud

    OMG this looks divine! I’ve been really in to anything GF and Vegan lately too! Thanks for sharing!

  • It’s hard to find quality, healthy desserts but I think you found out the perfect recipe!

  • Nicole Dawson

    Looks yummy. I have a 2 ingredient fudge also, but different ingredients to make it safe for our family. Love how easy you made this look.

  • Oh yum, these look delicious!!! It’s been a minute since I’ve had fudge, but I’m definitely gonna save this to try out.

  • These look so good! I love desserts that have plenty of fat & protein and less sugar. They make me feel way better. I’m off to pin this! 🙂