This raw almond butter fudge isn’t your old-fashioned fudge recipe. Unlike traditional fudge, this fudge doesn’t require any boiling, cooling, or setting and turns out perfectly every single time. It’s vegan (dairy-free, egg-free), grain-free (gluten-free), soy-free, and refined sugar-free.
Dates are the key component of many raw desserts. If you’ve ever visited a gourmet food store, you most likely ran across many different types of dates – soft, juicy Medjool dates, firm, semi-dry Deglet Noor, fragile, very sweet Barhi, dry delicate Thoory, fleshy Mazafati, or even soft, delightful Halawy.
Perhaps the most popular variety – the Medjool date – is the best type of date for this recipe.
Despite what many people believe, Medjool dates are actually fresh fruit. There’s no processing, and the dates are never physically or chemically dried. This is why you’ll find Medjool dates in the produce aisle of many grocery stores. They are large, and their skin is amber to reddish-brown. Their texture is soft and juicy with a melt-in-your-mouth feel. These dates are very sweet, rich, and caramel-like. However, there’s a brightness about the taste, which offsets the sweetness slightly.
The Medjool date is not the best date for baking (the Deglet Noor is), but it’s excellent in caramel, energy bars, or this date almond butter fudge.
Tips for Making Almond Butter Fudge
Ingredients
- Medjool dates: dates make this fudge deliciously sweet and gooey. Look for soft dates, such as Medjool dates, because they break down into the creamiest caramel-like consistency and make for an excellent binder. If all you can find are semi-dry dry dates, such as Deglet Noor dates, soak them in hot water for 10 minutes first. Soaking softens the dates, but it also takes away from their flavor. Dry dates, such as Thoory dates, won’t work in this recipe.
- Almond butter: nut butter is the second ingredient that provides body to the fudge. You can experiment with different nut butters, but I really enjoy the nuttiness and richness of almond butter. Make sure to use really smooth, well-stirred almond butter.
- Cacao butter: many raw fudge recipes call for coconut oil to smooth out the fudge and bring all the ingredients together. The problem with coconut oil is that it melts quickly at room temperature (the melting point of coconut oil is 76°F/24°C). Cacao butter, on the other hand, remains solid at room temperature (the melting point of cacao butter is 95°F/35°C) and helps the fudge firm up. If you can’t find cacao butter, you can substitute it with coconut oil.
- Cocoa powder: cocoa gives the fudge a richer, more intense flavor. It’s not an essential ingredient, but it does take this fudge to a different level.
- Sea salt: a little bit of sea salt makes all the flavors pop.
How to Make Almond Butter Fudge
If you’ve ever made traditional fudge, you know how finicky it can be – cooking the syrupy mixture until it reaches a gentle boil, using a candy thermometer for the proper caramelization, stirring vigorously until the fudge mixture starts to lose its sheen … none of this is required with this raw fudge. In fact, it’s most likely one of the simplest raw recipes you’ve ever made.
This recipe does require a powerful food processor, but it’s really easy to make. Here’s what you need to do:
- Process the ingredients. Add the dates, almond butter, cacao butter, cocoa powder, and salt to a food processor bowl fitted with an S blade and process until all the ingredients begin to stick together. If the mixture is too dry or crumbly, add a little bit more almond butter.
- Press the mixture into a pan. Transfer the mixture to a parchment paper-lined dish (I used a 6.5″ x 6.5″/16.5 cm x 16.5 cm glass container) and press it into a smooth, even layer. The easiest way to do this is to spread the fudge into an even layer first and then use the back of a spoon to smooth it out.
- Chill. Transfer the fudge to the freezer to firm up, for about 30 minutes. Then remove the fudge from the baking dish (by lifting the parchment paper) and cut it into squares. If the fudge is too firm to cut, let it thaw slightly and/or run your knife under hot water for easier cutting.
How to Store Almond Butter Fudge
- Storing at room temperature: transfer the almond butter fudge to an airtight container and store it at room temperature for up to 1 week.
- Refrigerating: transfer the almond butter fudge to an airtight container and refrigerate it for up to 1 month.
- Freezing: transfer the almond butter fudge to an airtight container and freeze it for up to 3 months.
Almond Butter Date Fudge Variations
Looking for ways to change up this recipe?
Feel free to swap the almond butter for any other nut butter or even tahini for a nut-free version. Another option is to add flavoring extracts, such as almond or orange, to intensify or infuse new flavors.
If you like fudge with a little bit of texture, mix in chopped nuts or dates.
More Fudge Recipes
If you’re looking for more raw fudge recipes, here are a couple to get you started:
- Chocolate fudge: don’t own a food processor but still want to make fudge with almond butter? This recipe is it! This chocolate fudge has a rich, deep flavor and thick, creamy texture. It holds together well without being too hard and melts in your mouth when you bite into it.
- Coconut fudge: this coconut fudge is sweet with a coconut-chocolate flavor and melt-in-your-mouth texture. It stays solid at room temperature, so unlike many raw fudge recipes, it’s also portable.
If you try any of these recipes, please, leave a comment and rate the recipe below. It always means a lot when you do.
Almond Butter Fudge
Ingredients
- 2 cups Medjool dates , pitted
- 3/4 cup almond butter , smooth
- 1/4 cup cacao butter , melted*
- 3 Tbsp. cocoa powder
- pinch sea salt
Instructions
- Process the ingredients. Add the dates, almond butter, cacao butter, cocoa powder, and salt to a food processor bowl fitted with an S blade and process until all the ingredients begin to stick together. If the mixture is too dry or crumbly, add a little bit more almond butter.
- Press the mixture into a pan. Transfer the mixture to a parchment paper-lined dish (I used a 6.5" x 6.5"/16.5 cm x 16.5 cm glass container) and press it into a smooth, even layer. The easiest way to do this is to spread the fudge into an even layer first and then use the back of a spoon to smooth it out.
- Chill. Transfer the fudge to the freezer to firm up, for about 30 minutes. Then remove the fudge from the baking dish (by lifting the parchment paper) and cut it into squares. If the fudge is too firm to cut, let it thaw slightly and/or run your knife under hot water for easier cutting.
- Store. Leftover fudge keeps well at room temperature for 5-7 days. You can also refrigerate it for 1 month. For longer-term storage, freeze in an airtight container for up to 3 months.
ilhow many grams of dates it is in the recipe?
One pitted Medjool date is about 24 grams. So 10 Medjool dates would be around 240 g 🙂
The first time I made this recipe, it came out perfectly, although I put it directly into a glass baking dish to set. The second time, I mistakenly lined my pan with parchment paper, and it was a sticky mess! I now use wax paper like your recipe states, as it seems optimal for keeping its shape. 🙂
Hi Denise – I am glad you were able to troubleshoot it 🙂 Thank you so much for your comment (and feedback)!
Hi Petra,
Just found your website – looks great and so do your recipes.
Question: You boil your dates according to your recipes so how can this be a raw recipe?
Joyus
Hi Joyous – thank you! Yes, you are right – if you boil the dates, the fudge will no longer be raw (I mention it in the video). If you want the fudge to be raw, skip the boiling. The dates don’t have to be boiled in order for the recipe to work. Let me know if you have any more questions 🙂
Hi Petra, thaks a lot for all your excellent recipes, cooking tips and recommendations. It is always very inspirational. It seems Raw almond butter fudge will be in our family the most popular. It is so easy to make and so full of taste:) I used a dates paste (100%) which is possible to buy in oriental shops and it works perfectly. All the best 🙂
Thank you so much for the feedback, Viera! ❤️ So happy your family enjoyed it so much 🙂
Hi Petra,
Please keep doing what you’re doing – your recipes are awesome!
Question – Is the cacao butter measurement before or after it is melted?
Thanks!
Aw, thank you so much, Rifka! ❤️ Measure it after it is melted.
Thanks, Petra! Just wanted to let you know that I made the recipe twice (HUGE hit!) Once with Peanut Butter and once with Almond Butter. FYI, the Almond Butter version is much better! The Peanut Butter was too overpowering – so don’t worry – you’re not missing anything!
Haha, your comment made me laugh! I definitely struggle with self-control when it comes to peanut butter, so I am glad I can stick with the almond butter version 😉 Thank you so much for your feedback, Rifka! ❤️
Hi Petra! I want to thank your recipes are fantastic. I wonder if I can replace cacao butter with coco oil ? thank you
Hi Carlla – thank you so much! Yes, you can. Just keep in mind that coconut oil melts at room temperature 76°F/24°C whereas cacao butter doesn’t. So if you use coconut oil, you will need to keep the fudge in the fridge.
Hello Petra!
I didn’t have to correct dates so I ended up soaking mine in warm/hot water for a few minutes. I used them and my fudge processed very watery. Do you suggest to squeeze the excess water before using them? Also, I used tahini because I didn’t have almond butter and I didn’t want to use peanut butter. Once I placed the fudge in a container I pressed as much liquid out of it before putting it in the freezer because I used coconut oil. I tasted the mixture and it was pleasantly delicious! Is it normal for the moisture to come out grainy or is that because my food processor didn’t break it down enough?
Great recipe! Sorry for the lengthy feedback!
Hi Pricilla – I am always thankful for feedback, so definitely no need to apologize 🙂
1. Yes, if you are soaking the dates, you will want to drain the water and hand-squeeze the excess water from them. I am sorry. I should have specified that!
2. Hmm, I am not sure I understand what you mean by grainy moisture. The only ingredient that could have caused the fudge to be grainy are the dates. I know you said you didn’t have Medjool dates, but do you recall what type of dates you used? Was the fudge itself grainy as well or just the “moisture”?
Thanks for responding Petra! 🙂 okay so I used Deglet Noor dates. Also, yes it was grainy and watery but it was also oily xD I must of did something extremely wrong! When they settled in the fridge, there was a layer of coconut oil sitting on top. My assumption is the water from the dates didn’t emulsify with the coconut oil so they in turn separated from each other. It was so watery that I even tried to squeeze out the excess liquid from the fudge with a rubber spatula. I’m definitely going to try this again with the correct dates because i need to get this right! Lol
I couldn’t find cacoa butter or cacoa powder so I used 1/2 cup of melted dark chocolate (70% range) and it worked perfectly. Thank You so much for the recipe!
I couldn’t find cacoa butter or cacoa powder so I used 1/2 cup of melted dark chocolate (70% range) and it worked perfectly. Thank You so much for the recipe!
That’s great, Adam! Thank you so much for the feedback and rating. I really appreciate it.