Almond Butter Fudge Recipe

April 24th, 2017

Opposites really do attract—at least in this six-ingredient recipe that pairs salty pretzels with decadent dark chocolate. The fudge stays remarkably fluffy and soft, and the pretzel topping adds just enough crunch. It makes for a scrumptious dessert that comes together in just 30 minutes.

Almond Butter Fudge

Yield: 8 to 12 servings
Active Time: 8 minutes
Total Time: 30 minutes


1 cup coconut oil
1 cup cacao powder
1 cup almond butter
1/2 cup raw honey
1 teaspoon vanilla extract
Mini pretzels, for topping


Line an 8×8-inch square tin with parchment paper and set aside.

Combine everything but the pretzels in the bowl of a food processor fitted with the blade attachment and process until smooth and well combined. Pour into prepared baking tin and spread evenly.

Cover and chill in fridge for 10 minutes. Cover top of fudge with pretzels and place back in fridge 20 minutes to harden.

Cut into squares to serve. Store in fridge.

Photo credit: Paul Delmont

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