almond butter fudge with datesThis 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. 

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 enjoy the nuttiness and richness of almond butter. Make sure to use 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 sea salt makes all the flavors pop.

ingredients for almond butter fudge

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:

  1. 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. 
  2. 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. 
  3. Freeze. Transfer the fudge to the freezer to firm up, for about 1 hour or more as needed. Once firm to the touch, 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 make almond butter fudge

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.

almond butter fudge recipe

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 date fudge
5 from 5 votes

Almond Butter Fudge

Prep Time: 20 minutes
Freeze time: 1 hour
Total Time: 1 hour 20 minutes
Yield: 16 pieces
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.

Ingredients
 

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.
  • Freeze. Transfer the fudge to the freezer to firm up, for about 1 hour or more as needed. Once firm to the touch, 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.

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.
**Nutrition information is approximate and may contain errors. Please feel free to make your own calculations.

Nutrition

Serving: 1of 16, Calories: 188kcal, Carbohydrates: 26g, Protein: 4g, Fat: 10g, Fiber: 5g, Sugar: 20g
Course: Dessert
Cuisine: American
Keywords: almond butter fudge, almond butter fudge recipe, date fudge