Cocoa (Almond Butter) Fudge {Video}

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.

Technique

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.

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Almond Butter Fudge

Prep Time

15 mins

Total Time

15 mins

 

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.

Servings: 16 pieces

Calories: 188 kcal

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

US Customary - Metric

Instructions

1. 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.

2. 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.

3. 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

*You can substitute the cacao butter for coconut oil. Cacao butter firms up the fudge while coconut oil creates a smoother softer fudge. If you store the fudge in the fridge, coconut oil works great. However, if you're planning on taking the fudge to a party and don't want it to melt in everyone's hands, use cacao butter instead.
**Prep time does not include freezing (15-30 minutes).

Nutrition Facts

Almond Butter Fudge

Amount Per Serving (1 of 16)

Calories 188 Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 4g25%

Carbohydrates 26g9%

Fiber 5g21%

Sugar 20g22%

Protein 4g8%

* Percent Daily Values are based on a 2000 calorie diet.