Healthy fudge is easy to make and absolutely delicious! This fudge is made with only almond butter, agave, and cocoa and then put in the freezer to set. It’s vegan, gluten-free, oil-free and soy-free too. It’s hard to believe that something so simple can taste so good!
Do you crave chocolate, but want to eat healthy too?
If you are anything like me, you eat pretty healthy all day and then undo all of your hard work with handfuls of chocolate chips. This freezer fudge is the perfect solution to fulfill your chocolate craving without undoing all your progress toward healthy eating.
Whip up a batch in minutes, then keep it in your freezer for those chocolate craving.
Tip – Keep it hidden in the back of the freezer or other family members will eat it all on you!
Healthy fudge sounds difficult. How hard is it to make?
Your 4-year-old could easily make this fudge all by themselves! It’s that easy!
- Simply measure out the ingredients.
- Pour them into a bowl.
- Give it a good stir… and the batter is done.
- Then, pour into a small square container that is lined with parchment paper and spread out evenly.
- Put in the freezer for about 2 hours until it turns very firm.
- Once frozen, pull the parchment paper out of the pan.
- Put onto a flat surface before cutting the fudge into 1-inch squares.
- Keep in an airtight container in the freezer until ready to eat.
These make a perfect quick snack or late-night chocolate fix without the guilt!
Note: These are perfect for new moms too. This was one of my favorite recipes when my kids were babies! I used to whip up a batch in a few minutes and then have a filling snack to grab when there was no time to eat. Full of nutrients and healthy fats for nursing moms!
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A healthy vegan fudge made with almond butter and kept frozen. Free of gluten, dairy, soy, refined sugar, and oil. Made with just a few simple ingredients!
- 1 cup almond butter
- 1/3 cup cocoa powder
- 1/3 cup agave nectar or maple syrup
- 1/4 tsp salt (optional)
Pour all ingredients into a mixing bowl.
Stir well until it looks like brownie batter
Line a small square (6"X 6") freezer-safe dish with parchment paper.
- Pour in the fudge mixture and spread evenly.
Freeze for 2 hours.
Then pick it up with the parchment paper and move it to a flat surface.
Cut into squares and store in an airtight container in the freezer.
- Make sure to keep this fudge in the freezer or it will melt.
- Add slightly more or less agave nectar to taste.
- If you used almond butter with added salt or sugar, you may not need to add as much.
- The amount of agave and salt called for in the recipe is assuming that you are using raw almond butter with no added ingredients.
Malin says
August 2, 2019 at 5:15 amHii. Could I use peanut butter instead of almond butter?
Monica says
August 2, 2019 at 10:52 amHi Malin, you can use any nut butter that you would like. They all have a different taste and texture, so you can experiment and find one that you like. (I also make this with cashew butter sometimes). 🙂
Chris says
July 13, 2019 at 7:18 pmI really like this recipe. However, I’ve found that sunflower butter is a little easier to measure (and to clean up). The problem is that with sunflower oil the fudge just kind of falls apart like frosting unless it is kept frozen. Is there any kind of thickening agent I could add?
Monica says
July 15, 2019 at 9:47 amYou could try adding a little flour to it to thicken it up. However, it is a freezer fudge recipe and it’s meant to eat cold.:)
Lisa Huestis says
November 29, 2018 at 3:27 pmI’m going to make this, after having sampled a piece at my neighbour’s. Please note the word “healthy” is spelled wrong at the top of your recipe – “Healty Fudge -…”
Monica says
November 30, 2018 at 5:04 pmHi Lisa, I’m glad that you liked it! Thanks for the heads up on the typo! It’s just me here at my computer typing up these recipes, so sometimes those things go unnoticed. 🙂
Gem says
October 20, 2018 at 12:47 pmDelicious! Only prep time was like 30 minutes for stirring the almond butter back together with its oil lmao
Monica says
October 21, 2018 at 11:08 amThat’s so funny! Yes, once your nut butters have been sitting a while, they need a lot of stirring! So glad that you liked the recipe though! 🙂
Emma says
September 12, 2018 at 7:59 amYum! This stuff is amazing!
Robin says
September 11, 2018 at 11:11 amGoing to try this today….making a cashew nut butter and maple syrup version as well. Or how about macadamia nut butter and pumpkin spiced light agave or honey?
Monica says
September 11, 2018 at 11:09 pmHope you liked it Robin. I’ve been making it with pumpkin lately too. The pumpkin is great with cashew butter and some pumpkin pie spice! I’ll put the official recipe on the blog soon. 🙂
Diana says
May 8, 2018 at 5:57 pmCan you use maple syrup or honey or a mixture of both instead of Agave nectar?
[email protected] says
May 8, 2018 at 6:19 pmHi Diana,
Yes, you can use any type of syrup like sweeter. Maple syrup with just give it a slight maple flavor. Enjoy!
Rachel says
May 7, 2018 at 9:38 amThis stuff is so good! I ate a whole batch myself! I can’t stop eating it!
[email protected] says
May 7, 2018 at 11:20 am🙂 I have the same problem Rachel! I can’t make this too much or I eat it all!
Sophie James says
May 3, 2018 at 8:44 amNice post
thanks for sharing this yummy and Healthy Fudge recipe
[email protected] says
May 3, 2018 at 11:54 amYou’re welcome Sophie! Enjoy!