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Chocolate Almond Butter Fudge Bars. No Bake Almond Butter or Peanut Butter Fudge. 4 Main ingredients! Nut butter, Coconut butter and maple syrup. Gluten-free Soy-free Vegan Recipe.
Its starting to cool down out here and I keep getting the munchies. I make some variations of this fudge and keep it available in the refrigerator for weeks to satisfy the sweet snack craving with a hot cup of tea.
These simple fudge bars use smooth almond butter, coconut butter and maple syrup. Warm up the coconut butter, then fold in the nut butter of choice and some maple. Mix until smooth and use two thirds of the mixture for the nut butter layer. Add in some chocolate or cocoa powder and make the chocolate layer. If you are up for it, you can make swirls and stuff on the top layer for prettier bars. These no Bake bars are Pb cups in bar form!
I use smooth almond butter for these bars. Use any other nut butter like Peanut butter or cashew butter for variation. These might work well with sunflower seed butter as well. Add flavors as vanilla or more cinnamon to taste. I make the bars without the chocolate layer and add freshly ground cardamom seeds. Its almost a fudgy Almond coconut Indian Burfi!
More snackage from the blog
- Peanut butter or Almond Butter cookies with Pecans
- Mango coconut Fudgy Balls GF
- PB or AB and Chocolate Marble Loaf
- Almond butter Blondies. GF
You can also use coconut oil in the fudge. I find the coconut butter makes the fudge mess melty and messy at room temperature.
Chocolate Almond Butter Fudge Bars
Ingredients
- 8 to 10 oz coconut butter , or 1 loaded cup
- 1/2 cup creamy almond butter, or use other smooth nut or seed butter **
- 3 tbsp maple syrup, or more
- 1/8 tsp salt
- a good pinch of cinnamon
- 1.5 oz dark chocolate , 1/2 theo dark chocolate bar or other palm oil free dark chocolate bar
Instructions
- Melt the coconut butter over gentle heat (low medium) until completely melted. Stir occasionally. 2 to 4 mins
- Add the nut butter, maple, salt, cinnamon and mix well until smooth. Carefully taste the mixture and adjust sweet is needed.
- Pour 2/3 of the mixture in parchment lined pan. (You can refrigerate this layer for 15 mins or more if it is too liquidy to set before adding chocolate layer. The layer might be liquidy with coconut oil and somewhere between liquidy and nut butter consistency depending on the coconut butter).
- Add chocolate to the remaining nut butter mixture and continue to heat for another 30 seconds. Then take off heat. Mix well until the chocolate melts and combines. (You can also use cocoa powder instead and mix into the nut butter mixture)
- Drop over the nut butter layer in the loaf pan and spread evenly.
- Chill for atleast an hour. Slice and serve! Store on a cool counter for a few days or refrigerated for weeks.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I’ll have to make this again until I perfect it because my husband LOVES peanut butter cups. I added the PB to the warmed coconut butter, and added the other ingredients, but it ended up not being pourable. I had to spoon it into the pan because it was so thick. Now, it it difficult to eat because it’s so dry. Any suggestions as to what I needed to do . . . just in case it happens again?
This batch is still not wasted because I’ll add the a cube or two to smoothies until it’s all used up.
this was just the fix I needed. I refrigerated the first layer until firm and spread the second layer and it worked just fine. Made a double batch obviously!
I had the same problem as some of the others- never really resolidified, even after being in the freezer for an hour. Seems like thereโs some critical consideration that was lacking- maybe thereโs a maximum temp that everything needs to stay below to assure things resolidify well, or maybe certain brands of ingredients yield different results. Unfortunately I definately messed up something, a bit of an expensive mistake :/
oh no. thats odd. its been half half with this recipe. either it works perfectly or things just dont set well. its baffling as chocolate and coconut butter usually set very quickly at cool temps. What nut butter did you use? i suspect some brands of coconut butter or brand/type of nut butter is not working here. Some almond butters are very drippy with extra oil such as canola, that maybe does hinder the setting,
I think youโre on to something! I used a local brand and it does contain oil (which I didnโt realize). checking some of others at the shop there are just a handful which are just ground almonds. Guessing it was the extra oil that tipped the balance. I even tried remixing the bottom almond layer with coconut flour to add more density, but that didnโt help.
hmm that makes sense. oil like canola or sunflower doesnt set with cold. So if there is more of it, then the balance of the coconut and chocolate might not be enough to set it. coconut butter and chocolate definitely set, so maybe it works with nut butters that are thicker with no or less oil added. i’ll add that note
Simply heavenly, and so easy to make! A vegan coworker of mine was having a birthday in the office, so I wanted to make something that fit her dietary needs. However, it was also 8:30 p.m. the night before, so that something needed to be easy too. Grabbed the ingredients from the store and finished the recipe in under half an hour. Added a bunch of maple syrup, which firmed the bottom layer right up, so it didn’t need to wait for the chocolate top. It was a huge hit in the office! I have only two of about twenty-four pieces left. Moderation is the key with this, though. I got a little carried away with “taste-testing” and it gave me a bellyache. But oh man was it worth it.
I have never seen “”coconut butter” in Australia. Is it a margarine made from coconut oil (which is available) or something different?
no its basically shredded dried coconut flakes that have been processed until they get buttery. It takes a few minutes.