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  • Writer's pictureGabi Frohlich

Chocolate Almond Butter Fudge

Updated: Jul 28, 2020

Easy, rich, and delicious.


Chocolate Almond Butter Fudge

Adapted from a Bon Appétit recipe

Vegan, Gluten-Free, No-Bake


  • 1/2 c bittersweet chocolate chips* (min. 60% cacao)**

  • ½ small avocado

  • 1/4 cup pure maple syrup*

  • 1/2 tsp pure vanilla extract

  • ⅓ cup almond butter

  • 1 Tbsp. cocoa powder*

  • optional: 1/2 tsp espresso powder

  • ¾ tsp. kosher salt

  • 2 tbsp cold water

  • 3 tbsp toasted sliced almonds

  • Sea salt (for topping)


  1. Line a small 9x5 pan with cling wrap (over the edges for easy removal).

  2. Melt the chocolate in the microwave (20 second intervals) until smooth.

  3. Puree the avocado, maple syrup, vanilla, and almond butter until smooth (make sure there are no chunks of avocado).

  4. Add cocoa powder, optional espresso powder, kosher salt, and water and pulse until evenly combined.

  5. Add melted chocolate and pulse until combined.

  6. Spread the mixture in an even layer in the prepared pan. Sprinkle with the almond slices and sea salt, gently pressing the almonds into the fudge.

  7. Refrigerate for at least one hour and enjoy!


*Be sure to check that the chocolate, maple syrup, and cocoa powder you are using is vegan if desired

**I used SUPER dark chocolate (a blend of 86% and 100%), but as long as you go with 60%+, you'll be fine. The percentage here is important for ensuring that your fudge gets that classic firm, sink-your-teeth-into fudge texture. According to BA, lower percentage chocolate will make for a more ganache-like textured fudge.

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