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, grain-free (paleo), 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. Personally, I have sampled and cooked with a few.
Perhaps the most popular variety is Medjool date. Despite what many people believe, Medjool dates are actually a fresh fruit. There’s no processing and they 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 has a color of 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 making breads, but it’s excellent in smoothies, creams, energy bars, or just to snack on.
While not as popular, the most common variety is Deglet Noor. These dates can be located in the baking aisle of most grocery stores. They are smaller than Medjool dates, elongated, and their color ranges from light red to amber. The flesh is firm and semi-dry. Because of their honey-like sweetness and firm texture, Deglet Noor dates are the supreme baking variety. They are easily chopped and diced without becoming mushy and keep a slight bite in cookies and cakes. They are also the preferred variety for the manufacture of date sugar.
The round Barhi is by far the softest, most fragile, and sweetest type of date. Unlike most other dates, Barhi dates are sold unripe and have a crunchy texture. The thin yellow skin covers flesh that is sweet like butterscotch but has some astringency. As the small dates ripen off the tree, their skin gradually changes color from distinctly yellow to a darker color of brown. During this time, their sweetness intensifies, and they lose some of their astringent taste. Also, the texture of the flesh takes on a chewy softness that is characteristic of most dates. Barhi are one of the most unique types of dates as they are edible unripe as well as fully ripened. This type of date is best eaten fresh as it spoils very quickly.
Lastly, Thoory, one of the hardest dates. Thoory dates have a wrinkled, brown to red skin that is not at all sticky. The firm, patry-like texture of Thoory dates means that they are good for using in baked goods, especially breads. They have a semi-sweet (the least sweet out of the four) and distinctly nutty flavor. Because they’re not as sticky and malleable as other varieties, they make for a great snacking date.
Tips for Making Almond Butter Fudge
Ingredients
Depending on your taste and preference, you may look for soft dates, semi-dry dates, types of fresh dry dates or dried dates. For this almond butter fudge recipe, I would recommend soft dates, such as Medjool dates, because they break down perfectly into the creamiest caramel-like consistency. Their sticky texture also makes them excellent for binding ingredients. If all you can find are semi-dry dry dates, such as Deglet Noor dates, you will need to soak them in warm water first. It works, but soaking does take away from their flavor a bit. Dry dates, such as Thoory dates, won’t work in this recipe.
Other than dates, the second ingredient that provides body to this fudge is almond butter. You can experiment with any nut butter you like. Peanut butter, for instance, would be phenomenal in this recipe!
Many raw fudge recipes also 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. So you have to store the fudge in the fridge or the freezer. This might be a problem if you plan on taking this almond butter fudge to a party because it will melt in everyone’s hands. Cacao butter, on the other hand, remains solid at a room temperature and helps the fudge to firm up. The melting point of cacao butter is 95°F/35°C whereas the melting point of coconut oil is 76°F/24°C.
Finally, cacao powder (or cocoa powder), which gives this fudge a richer, more intense flavor. It’s not an essential ingredient, but it does take this fudge onto a different level.
Technique
This recipe does require a powerful food processor to blend all the ingredients together. However, it’s an extremely easy recipe to make. Simply add all the ingredients into a food processor, and process into a smooth paste.
Transfer the mixture into a parchment paper-lined dish (I used 6.5 x 6.5 inch/16.5 x 16.5 cm storage container), and let the fudge set either in the refrigerator or the freezer before slicing.
If you’ve ever made traditional fudge, you know how finicky it can be – cooking the syrup-y 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.
More Almond Butter Fudge Recipes
If you don’t own a food processor, but still want to make fudge with almond butter, try this chocolate fudge. It 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. It’s no-cook as well, meaning it’s really quick and easy to make.
Tools You’ll Need
1. Food Processor (Breville Sous Chef) | 2. Knife Set (6 Pieces, Utopia, Stainless Steel) | 3. Cutting Board (24″x 18″, Michigan Maple Block, Maple) | 4. Storage containers (Set of 10, Glass) | 5. Measuring Cup (2 Cups, Anchor Hocking, Glass) | 6. Measuring Cups (Set of 6, Bellemain, Stainless Steel) | 7. Measuring Spoons (Set of 6, 1Easylife, Stainless Steel)
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Almond Butter Fudge
Ingredients
- 20 Medjool dates , pitted
- 3/4 cup almond butter , smooth
- 1/4 cup cacao butter , melted*
- 3 Tbsp. cacao powder
- pinch fine sea salt
Instructions
- Blend all the ingredients. Add the dates, almond butter, cacao butter, cacao powder, and salt into a food processor, and blend into a smooth paste.
- Let the fudge set. Transfer the mixture into a parchment paper-lined 6.5 x 6.5 inch/16.5 x 16.5 cm dish. Refrigerate for 1-2 hours, until firm. Cut into 16 pieces.
- 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.
Recipe Notes
**Prep time does not include freezing (15-30 minutes).
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