Almond Butter Freezer Fudge

June 2, 2013

Almond Butter Freezer Fudge



  • 1 cup raw creamy almond butter (unsalted)

  • ¼ cup coconut oil, softened

  • 1½ Tablespoons raw honey

  • ½ teaspoon fine sea salt




  1. Simply mix all the ingredients together in a bowl, until smooth and creamy. (note: It helps if everything is at room temperature, to keep the coconut oil soft!)

  2. Transfer the mixture to a square baking dish, lined with plastic wrap, then smooth with a spatula, and freeze until solid, about an hour.

  3. Remove the fudge by lifting the plastic wrap out of the pan, then cut into squares.

  4. Return the fudge squares to a sealed container, and store in the freezer until ready to eat!




Please, don’t be tempted to reduce the amount of coconut oil in this recipe– it’s what makes this fudge hold together! Also, be sure to serve chilled, as the fudge will melt if left at room temperature for too long.

Thanks to for this scrumptous recipe


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© 2019 Carole Joy Seid. Barnabas Books.