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Chocolate Fudge in a Jar

Chocolate Fudge in a Jar: https://chocolatecoveredkatie.com/2013/09/17/chocolate-fudge-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??

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Published on September 17, 2013

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125 Comments

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  1. 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?

  2. 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!

  3. Ellen Merrill says

    Katie,
    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?
    Ellen

  4. Karen Murdock says

    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.

  5. 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?

  6. 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????
    bill,
    Alb.

  7. Tammy says

    Katie,
    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.

  8. 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!

  9. 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!

  10. 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 🙂

  11. 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. ;)))

  12. 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 🙂

  13. 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?

  14. 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!

  15. 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

  16. 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!!

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