Easy Almond Butter & Chocolate Freezer Fudge
There are desserts that ask for precision, patience, and a candy thermometer. Then there are desserts like this—humble, generous, and ready to reward you in about 10 minutes of actual work.
This almond butter and chocolate freezer fudge lives somewhere between a candy bar and a spoonful of your favorite nut butter. Melted butter and a drizzle of honey bring everything together, while creamy almond butter creates a rich, velvety base. Fold in plenty of chopped dark chocolate and crunchy roasted almonds, spread it into a pan, and let the freezer do the rest.
The result is a sliceable treat that’s deeply chocolatey, pleasantly nutty, and just sweet enough. The chocolate stays in little pockets throughout the fudge, giving every bite a satisfying snap against the creamy almond butter.
Keep a stash in the freezer and break off a square whenever the afternoon calls for something sweet with a cup of coffee or tea. It’s the sort of recipe that quietly becomes a habit—simple enough to make on a whim, good enough to make again before the last piece has disappeared.
Sometimes the best desserts aren’t baked at all. They just need a bowl, a spoon, and a little time in the freezer.
Equipment
- 20×10 cm / 8×4 inch loaf pan
- parchment paper
- medium size mixing bowl
- mixing spoon or spatula
- sharp knife
- freezer friendly container or bag
Ingredients
- 250 ml smooth almond butter
- 50 ml melted butter or substitute coconut oil
- 15 ml honey
- 125 ml roasted almonds salted or unsalted if you prefer
- 100 gram dark chocolate bar substitute 125 ml chocolate chips or chunks
Instructions
- Roughly chop the roasted almonds and dark chocolate. Set aside 1/3 of each to top the fudge.
- Line a 20×10 cm / 8×4 inch loaf pan with parchment paper.
- In a medium bowl, mix together the melted butter, honey, about 1/3 of the chocolate and the almond butter. The heat from the melted butter slightly melts the chocolate so it is swirled throughout the fudge.
- Allow to cool for 1-2 minutes, then stir in the chopped almonds and the remaining chopped chocolate (excluding the reserved chocolate and almonds).
- Pour the fudge into the pan and tap the pan on the counter. Top with the reserved chocolate and almonds, gently pressing them in a bit.
- Freeze until firm, about for 45 – 60 minutes. Once the fudge is firm cut into 15 squares. If the fudge is a little too firm, let sit at room temperature for 1-2 minutes before cutting into.
- Store fudge in a freezer safe container in the freezer for up to 3 months.