This vegan almond butter fudge is made with 4 easy ingredients and only takes minutes to make. Rich, creamy and smooth.
This vegan almond butter fudge is so easy and quick to make. It’s also relatively healthy (as fudge goes anyway).
This is a super simple mix it up, smooth it down, freeze to set fudge recipe that’s actually quite wholesome too.
If you have some almond butter, coconut butter, maple syrup and vanilla extract on hand, then you have all you need to make this fudge.
If you don’t have coconut butter on hand, but do have some dessicated coconut and coconut oil on hand then you can make your own coconut butter. Though, admittedly, that is going to add some time to this recipe.
Heck you can even make your own homemade almond butter if you want. But now I’m getting carried away. Presuming you aren’t going to make everything from scratch, this recipe will be super quick and easy.
Maple syrup can be replaced by a different syrup if you prefer, pretty much any syrup will do. I like the flavor of maple syrup, and I’m always a fan of the caramel flavor of golden syrup too, so those would be my two best options for this.
How To Make Almond Butter Fudge
It’s so easy to make. Add the almond butter, melted coconut butter, maple syrup and vanilla extract to a mixing bowl and mix in well.
Smooth it down into a parchment lined loaf pan and place into the freezer to set.
Storing and Freezing
You can keep it stored in the freezer or the fridge. It doesn’t freeze solidly in the freezer so you can store it there and eat it straight out of the freezer.
Otherwise the fridge is also fine for this (once it has set) and it will last a couple of weeks in the fridge.
More Vegan Fudge Recipes
- Vegan Peanut Butter Fudge
- 3 Ingredient Vegan Fudge
- Super Easy Dairy Free Fudge
- Vegan Chocolate Peppermint Fudge
- Vegan Chocolate Peanut Butter Fudge
- Vegan Pumpkin Fudge
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Almond Butter Fudge
- Add the almond butter, melted coconut butter, maple syrup and vanilla extract to a mixing bowl and mix in well.
- Transfer to a parchment lined loaf pan and smooth down with the back of a spoon.
- Place into the freezer to set.
- Cut into squares and enjoy. Keep it stored in either the freezer or the fridge.
- It must be coconut butter and not coconut oil. Make sure that when you melt it you stir it very well as coconut butter tends to separate. An easy way to melt it is to stand the jar of coconut butter in a bowl of very hot water.
- You could substitute any syrup for maple syrup or golden syrup, though those are my favorites in terms of flavor.