Clean Eating & Low Carb Almond Butter Fat Bombs – no-bake, vegan, gluten-free, keto, and sugar-free options!
A lot has changed in the almost-three years since I first mentioned the recipe.
I’ve moved to a new state, made new friends, started and ended relationships, published a cookbook…
And yet, after all these years, I am still obsessed with this impossible-to-stop-eating almond butter fudge.
Oftentimes, I will just mix everything up right in the almond butter jar and completely skip the step of cutting it into fudge.
I’ve always been a taste-while-you-cook type of girl.
You May Also Like: Almond Butter Brownies
The raw fudge recipe is similar to my recipe for Healthy Peanut Butter Fudge, but banana haters will be thrilled to know that THIS ONE DOES NOT CALL FOR BANANA!
Nope, no banana whatsoever.
Of course you can use peanut butter, cashew butter, Sunbutter for allergy-friendly fudge, or another nut butter if you prefer.
PB&Co Dark Chocolate Dreams chocolate fudge??? Not sure how anyone could say no to that.
I’ve always wanted to try pistachio butter and only wish it weren’t so expensive. I bet it would be wonderful in this recipe.
But almond butter is still my #1 favorite for this clean eating and keto fudge recipe, perhaps due to the memories it brings back of my life in Texas when I first came up with the combination and would polish off a third of a jar each morning before anyone else had woken.
*I first wrote about this fudge in my post on Why I Gave Up Running.
Just try this fudge, and see if you have better luck with portion control than I do! 
More Almond Butter Recipes: Almond Butter Recipes – 100 Ideas
Also be sure to try the famous Chocolate Fat Bombs!
Almond Butter Fat Bombs
Ingredients
- 1/2 cup almond butter OR allergy-friendly alternative
- 2 1/2 tbsp virgin coconut oil or coconut butter
- optional 2 1/2 tbsp liquid sweetener of choice*
- optional: a few drops maple extract
Instructions
- *To sweeten, you can use maple syrup, agave, honey (non-vegan), stevia drops, etc. I actually really like this without any sweetener at all, and if you’re the kind of person who eats peanut butter from the jar, you might also like it unsweetened.Be sure that you like the taste of whatever coconut oil you are using. My favorite brand is Whole Foods 365 Organic Virgin Coconut Oil; I’ve found some other brands to have a smoky flavor I’d rather not add to a dessert. To Make: Combine the almond butter and coconut oil or coconut butter, and gently warm until the nut butter is easily stir-able and the coconut oil is liquid. Stir in the sweetener if desired, then spoon into a plastic container or candy molds. Freeze a few hours until solid, and store leftovers in the freezer.View Nutrition Facts
Have you made this recipe?
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Farida Banu says
wow… very nice recipe. Thanks for sharing it.
Farida Banu says
Very nice recipe. Thanks for sharing it.
Eileen Patterson says
I made this today using cashew butter instead of almond butter, and I used the maple syrup. It’s so good, and not too sweet, which is perfect for me!
Valorie says
Can I use swerve in this? How much should I use??
Amol Patel says
Definetly going to try out this one this weekend.
Thanks Katie for the recipe 🙂
Kat says
Mmm looks good.
Just wanted to mention, it is not always banana “haters”, some people are allergic to them (& apples, cranberries, oranges, ect).
Sadly, new allergies can also develop over time.
Sometimes it’s weird what people are allergic to isn’t it?
Like garlic. ( Although I read some study last year suggesting that around 6% of people are allergic to garlic. They just don’t always realize it cause really, garlic? lol)
Shoua says
How many net carbs?
asha says
Thanks for sharing this recipe. i m gonna try it today. thank u so much.