Like me on Facebook for updates on delicious recipes!  

Chocolate Fudge in a Jar

Pin It!

Chocolate Fudge in a Jar:

Label this under Things you didn’t know you needed.

Vegan Chocolate Fudge

What you see before you is not fudge sauce… it is actual homemade chocolate fudge that’s been packed into a jar, just waiting to be opened and devoured. Needless to say, this recipe is very dangerous!

Almond Butter Fudge

Chocolate Fudge in a Jar

  • 1 16oz jar roasted almond butter, or allergy-friendly alternative
  • 3/4 cup virgin coconut oil (120g)
  • 1/2 cup cacao or cocoa powder (20g)
  • 1/4 tsp salt (my almond butter was unsalted)
  • 1 tsp pure vanilla extract
  • 1/4 tsp NuNaturals liquid vanilla stevia, or 3 tbsp sugar of choice

Start with a jar of room-temperature nut butter. If there is any oil at the top of the nut butter, stir it in until smooth. Now take 2/3 cup nut butter out of the jar and set aside for a different use. Stir the 3/4 cup coconut oil into the jar until smooth. Add the cacao, salt, vanilla, and sweetener, and stir again until completely smooth. Place in the fridge, where it will soon harden into fudge.

View Nutrition Facts

Fudge in a JarAlmond Butter Fudge

Question of the Day:

Are there any things you didn’t know you needed but now that you have them, you aren’t sure how you ever lived without them? Two things that come to mind for me are my iphone (never had one until last month) and my digital camera. And then, of course, there is high-speed internet… anyone remember dial-up??

Link of the Day: Oatmeal Pancakes

Katie is the baker, photographer, and author of the popular blog Chocolate-Covered Katie. Her favorite food is chocolate, and she believes in eating a balanced diet that includes dessert every single day. More about Katie—> 
Tags: , , , , , , ,

Leave a Reply

Your email address will not be published. Required fields are marked *

  1. Lisa says:

    Oh my goodness!! This looks so super amazing. Great description I used right there, but you know what I mean.
    I could definitely see this falling into the category of things I didn’t know I needed.
    And I’d have to definitely agree on the iphone and digital camera! Seriously, I don’t know why I lived without them for so long. Now I bring those things everywhere.

  2. As if chocolate and almond butter weren’t amazing enough on their own, you somehow found a way to combine them into something even more lovely! I love chocolate fudge but never make it outside of special occasions. This is such an amazing way to make a smaller amount just for myself!

  3. Mrs B says:

    What size jar of nut butter did you use??

    1. Unofficial CCK Helper says:

      The recipe calls for one 16 oz jar of roasted almond butter.

  4. I can eat this by the spoonful – right?

  5. I agree with you on the internet thing. And this hot fudge in a jar is for sure going on the list of things I didn’t know I needed. Perfect for my regular chocolate cravings :)

  6. OMG, Katie, I might have to make this immediately! You are so wonderfully creative in satisfying my chocolate cravings! :-)


  7. Hand me a spoon, I’m going in! YUM! :)

  8. Gina Sengupta says:

    Vegan sugar-free fudge!?! Where have you been all my life?!? Thank you!!! :)

  9. George Lin says:

    What size jar are you using as the foundation for the recipe?

    1. Unofficial CCK Helper says:

      The recipe calls for one 16 oz jar of roasted almond butter.

  10. Tanya says:

    What a GREAT idea for a gift this holiday season. Get cute jars/labels and distribute to coworkers, clients, etc!

  11. Marian says:

    This looks like such a great treat! Thank you for the recipe. I make my own almond butter – do you have an approximate amount that you use in the recipe?


    1. Unofficial CCK Helper says:

      Her recipe calls for 16 oz.

    2. One 16oz jar is two cups, so you’d have to use two cups of homemade almond butter. I hope this helps! :)
      P.s. homemade almond butter? YUM! 😀

  12. Alexe says:

    Wow what a great idea to make the fudge in the jar that the almond butter is in, I want to dive in with a spoon right now!

  13. Karen says:

    I live outside of the U.S. and the sizes of some products are different here. How big is the jar of almond butter that your recipe for fudge calls for? Preferably in grams, if you can.
    Thank you for your wonderful creativity, Katie. I and my family have been eating very healthily for the past years and it is a challenge. Having someone like you like you to help us in our ‘swim upstream’ (sometimes it can feel like that living in a culture saturated with quick, processed and mostly unhealthy foods) is helpful. Your tasty, easy and clearly outlined recipes are a joy.

    1. Unofficial CCK Helper says:

      It’s 16 oz and you can convert that to grams.

      1. megan says:

        16oz = 453.592grams. I hope this helps:)

    2. A 16oz jar is 2 cups. I hope this helps you! :)

      1. Sharon says:

        Claire, one more question….or Katie or whoever can answer…if 16 oz is 2 cups and we take out 2/3 of the jar, does that mean the amount of nut butter i need to make is 1 and 1/3 cup? I am math challenged, can you tell? And especially when it comes to fractions….And, Katie, thanks so much for your recipes! Sharon

        1. That’s correct Sharon! I hope it works out well for you! Happy fudge making! God bless! :)

  14. Jenny says:

    Looks yummy, but how large are your jar of nutbutter? I live in Denmark were stors don’t sell nutbutter only peanut butter, so I am on DIY

    1. Unofficial CCK Helper says:

      It’s 16 oz.

      1. Yup, and 16oz jar of Almond Butter = Two cups! 😀

  15. Oh my goodness. This looks too good to be true. Definitely making this soon!


  16. Kym says:

    This looks like a great idea, I think it would make a nice birthday/Christmas gift for someone too! :)

  17. This is so easy and looks beyond delicious! Can’t wait to try. I didn’t know I needed the Amazon kindle app on my phone and now I am totally hooked. I love being able to read a book wherever I am!

  18. Lisa Ernst says:

    Fudge has always been a favorite of mine, but for years I quit eating it because traditional recipes were so sugary. Over the last few years, I’ve devised a number of healthy fudge recipes, but this one is brand new! My list of things to make from your blog is growing ever longer. Thanks for another great idea. :-)

  19. OilLadyLaura says:

    OMG, drooling over here!

    One thing I didn’t know I needed but now can’t live without are Essential Oils! They saved me from my depression (see my story here:, cat allergies, and little thing every single day, and I don’t have to wonder about what damage I am doing to my body by using them!

  20. Caitlin says:

    Chocolate almond coconut…I need a minute to compose myself…

    As for your question, the big one right now is my Vitamix. I got it this past spring and it has already paid for itself in coconut butter alone, not to mention all the other stuff I make at home using this! Another one (and yes, it’s similar) is the Baby Bullet I got as a gift when my daughter was born. I wasn’t going to get one, but not only did it save a bunch of money on purees, but now my daughter is almost two and I use it as a coffee grinder! Haha

  21. Lauren says:

    Gah I almost hate you for posting this :))
    I’ve made ‘this’ fudge before but without measuring the stuff so I’m looking forward to the result of doing it right 😀 also made before with maple syrup. Yums.

    1. De says:

      How much maple syrup did you use? I was wondering when I looked at the recipe, because I thought that’d be yummy and mix better than sugar crystals.

      1. Lauren says:

        If following this recipe start with the said amount. Or just fudge it 😉

  22. Allie says:

    Looks like I need to go get some coconut oil, because this looks AMAZING.

  23. Avalon says:

    When I first went vegan, um 16 years ago, I missed nutella greatly. I couldn’t afford to buy the vegan one in German, so I’d occasionally (gasp) steal a teaspoon from my mom’s jar. After about a year, I couldn’t do it anymore because it was too rich. I’ve since found some recipes that help me with my occasional sweet tooth. Thankfully I don’t care sweets or salt really, unless it’s Bragg’s or Seaweed. It’s amazing how our taste buds change, when we eat healthy. Now don’t get me wrong, when I’m pms ing I may devour some homemade vegan cookies or cakes lol.

    Over the years, I’ve managed to come up with vegan recipes for French Onion Soup (no one knows my recipe except my ex-fiance’s dad, who lives in France, which he said is better than his mom’s lol and it’s vegan) and the Thai Seafood soup Tom Young Kong.

  24. bjj says:

    I love your recipies, and this fudge looks to die for. But — I do have one question for you — can you substitute another fat for the coconut oil? Coconut oil is very high in saturated fats and as a heart patient, I really need to stay away high fats. I see so many of the new recipes calling for coconut oil and am surprised that no one is contesting the use it.

    1. Teresa says:

      Coconut oil is high in saturated fats but it is also one of the healthiest fats. Saturated fats. Most of the saturated fats that have been proven to cause problems are the vegetable oils and rancid oil. Coconut oil does not easily go rancid and has very high levels of lauric acid which naturally highers the HDL with out changing the LDL levels. Coconut oil also has tons of other benifits for you and your body. Unlike most other oils it stands up to anytype of use from eating raw or salad dressings to deep frying. It is a little different to use for baking and I still have problems with it once in awhile, and I do not fry with it but many people do. Now having said that it like everything should be used in moderation and there are other oils that are also healthy so I mix different for different things. But it is pretty easy to do research on Coconut oil, if you do a simple quick google search you can find info from reliable sorces fairly easly, as well as search on saturated fats and coconut oil….might help you. Of course there is a difference between cold pressed and the ultra processed (there is one brand that starts with an L cant remember I would not use that for the health benifits).
      Having said that not trying to change your mind and if you are not comfortable you certainly should not use it, other oils might work but it will not set up in the fridge they way usuing coconut oil will.

      1. Amy says:

        Soo…I’m not terribly concerned about the fat content of coconut oil… more concerned about the fact that I’m allergic to coconut… Too bad you don’t know of a reliable alternative! This recipe sounds so, so good! I will share with my mum though, she’s deathly allergic to peanuts, but not to coconut! She’s also into healthy eating, so this could be a nice treat for her once in a while… :)

        1. You could *try* palm oil, maybe…

          1. Cynthia says:

            Please consider the many devastating environmental effects of palm oil, one of which is the expansion of oil palm plantations causing massive deforestation – this is the greatest threat to orangutans:

        2. Kim W says:

          Try siphoning off some of the oil from the almond butter. It makes a softer set, but still good. :) I just tried this.

  25. Makayla says:

    Your creativity and ingenious mind continues to amaze me! You are so awesome. Your blog (and its chocolateyness) :) always makes my day brighter. So thank you! :)

  26. Mairsial says:

    Does my wife count towards the question?

    Joking aside, I just wanted to say how much we love your recipes – just today I made the very delicious peanut butter no bake treat and it’s just so amazing :)

    Unfortunately most of the time we can’t do them because we never have the fancy ingredients at home :p

    Good luck with your blog for the future,

  27. Makayla says:

    By the way what brand of almond butter did you use? And I’m assuming the coconut oil has to be melted first?

    1. Yes, it’s best to melt the oil. I used Whole Foods brand roasted almond butter.

  28. Tracy says:

    Fabulous way to get my daughter to eat coconut oil! I am definitely making this to pack in the first box of treats I send her at college!

  29. Oh yum! I am so doing this. I have made fudge with chocolate and coconut butter and it was the bomb. I am sure this is too! Thanks for sharing.

  30. Jen says:

    Wouldn’t the jar indicate it was meant to be stored? Is there really any chance that this would need to be stored (especially in my hands)? :)
    Great recipe, as always
    ~ Jen <3

  31. Susan says:

    Katie, I had no idea you were old enough to remember dial-up! Just kidding, but to this old woman you look very young. The things I can’t live without and can’t figure out how I did are the Internet and my digital camera. One really strange thing in that category is my pizza peel, which I use for transferring very thin tortillas to my griddle for cooking. Another for me is a computer. I can remember wondering why anyone would want one, and now I can spend all day on it – reading food blogs… My latest such item is a pair of hiking boots, without which I couldn’t scramble around on rocks at our local state park, where my husband and I volunteer as tour guides.

    I hate to tell you this, but I don’t need or desire fudge – of any sort. I very much prefer pure dark chocolate. Yum! If I ever need fudge, I would make this. I like your ingredients.

  32. Leslie Fladd says:

    You are evil. This looks wonderful.

  33. Amelia says:

    I know it says the serving size is 15g but I don’t have anything to weigh it out on. Is that like equivalent to a tablespoon?

  34. Oh my goodness, Katie. This looks incredible!! You are right… this is bad, bad news. :)

  35. Laura says:

    My answer to the question of the day is … Picmonkey! It’s so helpful!

  36. Regular, okay Costco size, jars of almond butter don’t last long in my house. This would have no chance! This would be great on its own with a spoon :) I usually have almond butter and a few dried dates for my evening snack, this would be a great addition!

  37. this really is s devilish recipe. it looks so good i cannot even deal. cannot deal, i tell you.

  38. Ellen says:

    Oh I always knew I needed a jar of fudge in the fridge;)
    I didn’t realize what I’d been missing out on until I got an immersion blender. My favorite appliance.

  39. Ally says:

    I don’t think I will let myself try this recipe out.. I’m not sure if I should thank you or scream at you. Hmmmm, naughty! 😀

  40. Homemade fudge in a jar? What could be easier?!

    How I lived with dial-up for so long amazes me too.

  41. I make something similar using coconut oil and cocoa…but not nut butter. I have to try this next time instead of making my homemade “chocolates” 😉

  42. Oh my gosh.
    My mind is blown.
    I have no words.

  43. Sarah says:

    Actually, we still have dial-up at my house because we live in a small town in the middle of central Maine. I’m used to it though. What would you use this recipe for?

  44. Susan says:

    Things I can’t live without (that are recent acquisitions:
    Ice cream maker (it’s your fault I bought one)
    2nd monitor for my desktop
    Free pattern websites for crochet

  45. I’m not sure how I ever lived without my iPhone either! On a less urgent level but still on the level of things I really appreciate and use often I include my foam roller, iDock to play my music, and gym membership to keep me sane ;).

  46. Amy says:

    It looks really yummy! But one question, if you take out 2/3 of a cup of almond butter & put in 3/4 of a cup of coconut oil + cocoa, etc. Won’t that overflow & be impossible to mix in the jar?

    1. No, as there is extra room at the top of the jar, and also the oil soaks into the spaces left in the semi-solid that is the almond butter.

      1. JR Miller says:

        I’m glad someone asked this. I’ve made this at least once a month since the post, and still can’t seem to get the ratios correct. Please let me know where I am getting this incorrect:
        1) Using 1, 16 oz jar of nut butter (I use sun-butter), remove 2/3 cup of nut butter.
        1a) 16oz = 2cups, so removing 2/3 cup from 2 cups leaves 1 1/3 cup
        1b) 1 1/3 cup = 2/3 jar = 10.667 oz =~ 315 grams
        1c) Only 1/3 (of a 16 oz jar) is now empty
        2) Add 3/4 cup virgin coconut oil (120g)
        2a) 3/4 cup is not equal to 120g, it actually equals 177g, or ~180g
        2b) 3/4 cup = 6 oz =~ 180g
        2c) My jar is already over full, even after lightly heating both the nut butter and the oil and blending them
        3) 1/2 cup cacao or cocoa powder (20g)
        3a) 1/2 cup is not equal to 20g, it actually equals 120g
        3b) 1/2 cup = 4 oz = 120g
        3c) 10.667 oz (nut butter) + 6 oz (coconut oil) + 4 oz (cocoa) = 20.667 oz so far
        3d) My 16 oz jar is definitely not able to hold 20.667 oz, but I can mix in a pot under low heat, and fill the container, and it tastes great (with a little left over to eat right away).

        What’s bothering me is that it seems to work for you to get it all in a jar (and I’ve only included the 3 largest ingredients so far). Did I miss something? Thanks for your recipe and your feedback!

        1. Hi JR,
          It seems you are going with liquid measurements for everything. Cocoa powder, for example, is definitely nowhere near 120g per half cup. Try measuring it on a scale to see what I mean.
          Also keep in mind that there will be room at the top of the jar; nut butter jars are not filled to the brim. Hope that helps!

          1. Gail says:

            Also, 16 ounces equals two cups only when measuring liquids. Peanut butters and nut butters are measured by weight. The product weighs 16 ounces. It is not 16 fluid ounces. HTH.

  47. This looks so yummy! I love making fudge with coconut oil, but never have thought about adding a nut butter. I smell a new addiction coming on!

  48. Nikki says:

    Wow i’m definatly trying this! As someone who is only recently trying to eat healthier this is perfect to replace nutella :) but i was wondering how long it keeps for and whether to store it in the fridge or cupboard.

  49. Natacha says:

    Thank you Kathy for the recipe. I made it yesterday, and it’s really as good as it looks.

  50. Dina says:

    Ok that’s it, I have to stop reading your posts. This is not going to work with my fitness regiment at all. Too late now though, what has been seen cannot be unseen, chocolate fudge here I come.

  51. Shobelyn says:

    Hello. I love your recipes so much. I made four recipes already from your blog. Right now, I am making the chocolate cheesecake brownies right now. I am just commenting while waiting for the layer to freeze. I made the homemade chocolate balls with dates, the muffins and oreos but I have to change some ingredients depending on what are available in my pantry, but still they turned out good. Next project will be chocolate pumpkin pie. Blessing to you.

  52. Martina says:

    I accidentally made this today! Made a batch of roasted almond butter the other night, and just stirred some together with cocoa, coconut oil and a sprinkle of salt and a drop of yacon syrup for a quick chocolate fix. And then came here and realised ..great minds think alike! This is good stuff everyone! Thanks for an amazing blog and recipe Katie! I’m always reading but think this is my first time commenting.? Sorry! Keep up the good work – you’re a great inspiration!

  53. YUM! You had me at “Chocolate Fudge”!

  54. Jessica says:

    Looks delicious, and I’m hatching a plan. I have a bunch of plastic chocolate molds from craft and baking stores. Instead of leaving this in a jar, I’ll try putting some in the molds so I have little bars and such…. :-)

  55. At first I thought, hmmmmm so is it chocolate sauce or what? But then I looked at the ingredients and now I know that jar of chocolatey goodness must be sooooo delicious. like beefed up justin’s chocolate almond butter (with less sugar). yum.

  56. Taylor says:

    I have made something extremely similar to this but I use cashew butter and maple syrup!! I love it so much, but it is VERY addicting… Doesn’t last long in my house!

  57. Miranda says:

    I don’t know if this has been addressed yet or not but for those who like to make their own nut butters or who have a nut butter container larger than 16 oz., it’s approximately 1 1/3 cups of nut butter needed for this recipe.

    BTW I used peanut butter with this recipe, I omitted the sweetener, and it turned out great! Kudos!

  58. Elizabeth says:

    Katie, I love you forever for posting this recipe.

  59. Sandra says:

    Your thoughts on using raw instead of roasted nut butter?

    1. Unofficial CCK Helper says:

      Taste-wise it’s not as good.

  60. i says:

    hmmm… recipe says to remove 2/3 a cup, and then add the remaining ingredients, but the remaining ingredients are more than 1 cup, they don’t fit!

    Is it supposed to be 2/3 of the jar?

    1. Unofficial CCK Helper says:

      The jar won’t be filled to the top. So there is enough room to add the 2/3 cup, at least in my jar there was.

    2. JR Miller says:

      See my notes above with exact measurements in cups / oz / grams.

  61. marilou says:

    Hi! I don’t eat agave nectar or any other sweetener. Do you think that I could replace this with a date paste? If so, how much of it?
    Thanks in advance!

  62. I bet this would make a nice gift! It’s already inside a jar! 😀

  63. Ellen Merrill says:

    love your website! I made the chocolate fudge in a jar and it is delicious! I have never used coconut oil before and found it a bit hard to work with because it was solid. Can it be softened without harming it?

    1. Unofficial CCK Helper says:

      Yes. Heat for a few seconds in the microwave or a low setting in the oven.

    2. JR Miller says:

      Lightly heat over the stove. It only needs to get to around 80f or so to be a liquid.

  64. Rhonda says:

    I checked out the nutrition info on this. About how much is15 grams? A teaspoon? Tablespoon? This looks so amazing.

  65. Lara says:

    I was wondering if there is a suitable substitute for the coconut oil. I’m not a fan of using coconut oil

  66. Love this idea. I am going to be visiting my hometown in a few weeks and staying with friends…I think this would be a cute little gift. I am going to make it and decorate with a homemade label and some fabric on the lid.

  67. emileigh says:

    What is your favorite brand of coconut oil? (or which one do you buy most often and use the most in recipes?) :)

  68. Andrea says:

    that jar would have to be really small because it looks really good and I might lose self control! I have a question, what would be the difference between using white and brown sugar in this recipe? would the taste differ greatly?

  69. William says:

    The jar is full with 2 cups, you remove 2/3 of a cup, there will be 1 1/3 cup of Roasted Almond butter remaining in the jar.
    This is the amount you need for the recipe as written.
    Or in ounces, you will have 10.66 ounces remaining, or 302.39 grams remaining.

    Assuming you want to work to three decimal places, and that would be a bit ridiculous, wouldn’t it????

  70. Tammy says:

    I’m new to your site / blog. This may sound crazy to some, I am NOT a chocolate fan, do you or has anyone tried this without the cocoa? Do I really need to add it? I LOVE nuts, peanut butter, etc.. Any suggestions would be greatly appreciated. Thank You in advance to whomever has an answer.

    1. Unofficial CCK Helper says:

      You can always experiment! Sounds fun!

  71. Allison says:

    Oh wow! Thank you. This is an amazing chocolate fix to have on hand! I have been looking for simple recipes to get more coconut oil into my diet ad this fits the bill!

  72. Kerry says:

    Oh gosh, this just appeared on Facebook right when I had half a jar of almond butter sitting around from a different recipe… needless to say that almond butter is now fudge-ifying!

  73. Annie says:

    This is totally amazing! And I haven’t even refrigerated it yet. I’m on my third spoonful!

  74. Sam says:

    I made this today, following the directions exactly, and my jar was so full after adding just half of the cocoa that I could not mix it well. I poured it in to my glass measuring cup, mixed thoroughly there, and then poured it in to a glass pan to set. I also added more sugar, which is probably not in keeping with the idea of making a healthy dessert, but, in my case, the goal is to get my little girl to up her protein and fat intake, so it should fit the bill. I’m not sure why it overflowed so, but, assuming it sets, I am not complaining about having more fudge than I planned :)

  75. Spado says:

    I do this with my peanut butter and sprinkle with little nutmeg or cinnamon, and occasionally add a ripe or frozen banana too – doesn’t spoil it. ;)))

  76. judy young says:

    Wouldn’t all that coconut oil make this recipe high in fat?

    1. Unofficial CCK Helper says:

      This is a great article that sums it up. Additionally, almond butter is also high in healthy (important) fats and vitamin E. Not all fat is bad fat.

  77. This works as a great fat bomb for my keto diet!

  78. Laura Jones says:

    Do I need to keep this in the fridge?

    1. Unofficial CCK Helper says:


  79. Aenia says:

    Hi Katie! I just made this fudge this morning with freshly-ground almond butter and stevia for the sugar. It is amazing and addictingly delicious. Guess who is having fudge for breakfast!? And for the people asking, 15 g is approximately one tablespoon (according to Dr. Google). Just google “How much is 15 g of peanut butter?” For the taste, completely worth it :)

    1. Jodi says:

      My gram scale says it’s more like a teaspoon.

  80. sandy morgan says:

    I’m going to try this. ..I just food processed 2 bags of smoked am ones and roasted almonds…can someone tell me how to make almond butter?

  81. Jodi says:

    So about a teaspoon per serving? What brand of nut butter did you use and what was that carb count because all the nut butters I have seen sold in local grocers have too high a carb count to use. It would be nice if you would share what brand you used as the nut butter holds most of the carbs. Thank you!

  82. Connie Badstuebner says:

    Another fantastic combo….I made mine with all organic ingredients, used peanut butter & maple syrup which came out deeeevine….took a small amount out of jar & added 1/2 tsp of diluted instant coffee (sm amount of water to dilute coffee)…..makes a really good mocha taste….Next jar will be mocha flavoured….If left on counter it is spreadable, in fridge it’s spoonable ….either way it’s “heaven”………Thanks

  83. Hungry Heather says:

    I made this last night to use as a hot fudge sundae topping. I tweaked the recipe by using natural salted PB instead of the almond butter. I did not add more salt. I sweetened with 1.5 tsp agave and stevia drops to taste. I warmed it up, poured it over vanilla bean ice cream, and it turned into magic shell! Lol…it was still absolutely delicious. THANK YOU KATIE!!

    1. Hungry Heather says:

      I also cut the cocoa in half so it would be more Reeses-like….yums

  84. Jean says:

    Can I use peanut butter instead?

    1. Unofficial CCK Helper says:


  85. Sue says:

    I can’t get it out of the jar! Maybe my fridge is too cold xD

  86. Val Yoakum says:

    Hi Katie…two questions: What size jars are you using here and how many jars can you get from this recipe? Thanks!