This Almond Butter Fudge recipe is a dessert that I refer to as a “smart splurge”. Made with dairy-free chocolate chips, almond butter and coconut oil, they taste like peanut butter cups – but without all the sugar or guilt.

A quick and easy dessert to make when you are having a craving for something sweet.

Gluten-free, dairy-free, and paleo friendly.

I hope you enjoy!


Chocolate Layer:

  • 1 ½ cups dairy-free dark or semi-sweet chocolate chips (I like Enjoy Life brand)
  • ½ cup smooth almond butter
  • 1 tbsp raw honey
  • ¼ cup coconut oil, melted (organic, extra virgin)

Almond Butter Layer:

  • 1 ½ cups almond butter
  • ¼ cup coconut oil, softened (organic, extra virgin)
  • 4 tbsp raw organic honey
  • 1 pinch pink or sea salt


Line a small baking dish with parchment paper. Melt chocolate chips in a small sauce pan over medium heat. Add ½ cup almond butter and 1 tbsp honey. Stir in ¼ cup coconut oil until creamy and smooth. Pour chocolate bater into baking dish and place in the freezer to set while you work on the next layer.

In a medium bowl, whish almond butter layer ingredients together until smooth. Consistency will still be thick enough to spread. Spread almond butter layer over chocolate layer. Place in the freezer to set for an hour. Cut into squares and serve! Makes 16 squares.