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
The recipe was inspired by these 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
Notes
Have you made this recipe?
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Aubrey says
This looks AMAZING. I am definitely going to make this one!
Chocolate Covered Katie says
Hi! I usually use the almond butter in the photo, Trader Joes 🙂
You can use your favorite nut butter – I’ve done peanut butter, almond butter, cashew butter, sunflower butter, chocolate hazelnut butter, chocolate peanut butter…
Sarah | Well and Full says
The texture!! It looks so smooth and creamy! 😀
Samantha says
These look delicious, Katie 🙂
I think it would be nice to make a batch of these and bring one for lunch to help curb my sweet tooth!
Just wondering if you think it would be possible to make a chocolate variety of this with cocoa? I understand there are plenty of chocolate nut butter fudges around, but this one really appeals to me because of the short list of ingredients 😉
Thanks for posting!
Chocolate Covered Katie says
Because of the coconut oil, I’d recommend keeping them in the fridge or freezer unless you are taking them outside on a very cold day.
Samantha says
Yeah, I could see when I had a taste of a piece last night that they get melty real fast. So delicious though! I’m scared I’m going to polish of the whole batch myself in a day or two XD Only thing stopping me is that, for me, almond butter and coconut oil are kind of pricey so I know if I eat it all I can’t justify buying more of the ingredients haha 🙂
So good! Really recommend 🙂 I did end up adding about 1 1/2 tbsp cocoa to mine as an experiment and it turned out fine. Thanks for the recipe!
Sage says
So so so good! Luckily I made a double batch because these won’t last long! I added a teeny bit of salt on top for some sweet & saltiness. I used almond butter but will try these next time with sun butter so my daughter can bring a teeny bit to school for a treat in her lunch.
Sage says
Agreed on the paleo- friendly recipes!
Chocolate Covered Katie says
1 tbsp any nut butter is around 15g.
Rachel says
1 cup=16 tbsp. Therefore, 1/2 cup=8 tbsp. Using the conversion Katie posted, 1/2 cup=8(15)=120 g.
Lucie says
Oh my gosh, I can already see that there will be absolutely no portion control going on in my kitchen 😀 I bet half of this fudge won’t even have time to set (er, continuous quality control is important, right? what if something went wrong in the past 5 minutes of chilling). Thanks for another amazing recipe, I love that you included an oil-free option too 🙂
Polly says
Yum! These look so delicious and easy to make! I’m definitely pinning this for later!
Cassie says
Looks awesome Katie! Great take from your peanut butter fudge!!
Karen Ho says
Easy n health choice to make bakery
Monica @ Healthoop says
These look so delicious and easy to make! Can’t wait to try!
Kelly @ Foodie Fiasco says
What a creative way to use almond butter! I have a jar in the house, so I’ll make this instead of eating it with a spoon. 🙂
Archana Baikadi says
woww… very nice recipe. Thanks for sharing it.
Mary says
What molds did you use for these
Gail says
I was not prepared for how good these are! I only had 1/3 cup of almond butter in the house, so I used 2 T. coconut oil / coconut butter (1 T. each), 1.5 T. maple syrup, and 1 drop maple extract. The taste is so perfect that I don’t even care if they don’t harden–although I expect they will. Thanks again, Katie! Another winner!
Lori says
I love these! I came up with a single serving size adaptation for these, as I cannot be trusted to make a whole batch. I use: 1 Tbsp almond butter, 1 tsp coconut oil, 1 tsp maple syrup, & 1 tsp cocoa powder. They are great without the cocoa powder too. Thanks for another wonderful recipe, & congrats on your recent successes!!
Paula @ Paula's Plate says
Thanks for sharing the single serving idea! That’s awesome 🙂
Ana @ Ana's Rocket Ship says
I love how simple this recipe is!!!! And so yummy………. So very very yummy…..
MusingsonDinner (Chloe) says
I’ve never seen anything like this – and the photo looks so tempting. I’ve made date and almond butter truffles before which are great, but am so intrigued by this!
Gina says
These were delicious Katie! They came out perfect. I used honey for my sweetener and sprinkled a few cacao nibs on each cup for just a hint of chocolate taste. Yumm!
Erin says
I’m allergic to coconut. Any ideas how I could make this?
Usha Prasadh says
We have coconut allergy. What can we substitute for coconut oil?
A little too for making your own pistachio butter. Just roast 2 cups of pistachios , put it in a vitamix and blend it with 2 tbsp of sunflower.oil and a pinch of sea salt. Tastes great and much cheaper option.
Lori Hoch Stiefel says
Absolutely delicious!!! I made it with homemade almond butter and coconut butter. I added 1 tsp agave. I poured into these mini silicon ice cube trays and froze for about an hour. Perfect for an any time of day pick me up!
Veronica says
The Almond Fudge was delicious! I added 2 Tbsp of maple syrup but I could have used less. It melts in your mouth. ? Thank you for posting all these lovely recipes!
Jessica Lee says
I just made these and they are absolutely delicious. I am a bit worried I will eat it all and feel a bit sick!
Rose says
My favorite fudge! Thanks for the recipe Katie!
Diana says
This was great. I loved how simple it was to make. The fudge melts in your mouth, and so far it hasn’t gotten too hard in the freezer. I used light agave as my sweetener, and it added the perfect amount of sweetness to the fudge. Fantastic recipe!
Nancy says
Just happened upon this recipe. This is delicious! I used crunchy almond butter and maple syrup. I chopped a small amount of dark chocolate and sprinkled it over the top with a pinch of sea salt. Who needs sugar laden fudge?! This is so much better!
Akhil Mishra says
It’s looking very delicious. Thanks for this.
Akki says
This is delicious. 5 star to this post for sure. Thanks for sharing.
Cynthia Ziehl says
My daughter has PCOS do you have any recipes to help make her life interesting
AW says
This is yummy, but I must do something wrong – not getting a chewy texture, just feels like frozen butter?
Julie Dove says
Jut let it thaw a little 😉
collee says
I tried this recipe a few times, using Almond Butter or Pumpkin Seed Butter. I also used good quality coconut oil. I added roasted almonds, cocoa powder, vanilla extract, and still, the taste was bland. My husband also says there was little taste. After reading the comments, who enjoyed the recipe, can anyone please write what you think I can change?
Julie Dove says
What sweetener are you using? You can also try coconut butter instead of the oil for a richer texture.
Kathy says
Awesome recipe! I just made it and spooned them into silicone muffin cups. They came out perfectly and were divine! I’ve already eaten 2 cups…
Grace says
Just now finding this – you are an angel for including the Weight Watchers smart points!
Elizabeth Merwin says
I’m going to try this with tahini instead of almond butter because my almond butter jar is nearly empty! I’ll let you know how it goes. Everything I have made from your website has been delightful! Thank you!
Elizabeth
Elizabeth Merwin says
I made the recipe with tahini! I love it! Like cool, creamy, melt-in-your-mouth halva. I highly recommend it.
Elizabeth
Mary says
Hi Katie,
I love your website and all your fun recipes. Recently, I’ve noticed a ton of advertisements that interfere when trying to click on your recipes. I totally understand that advertising helps pay for what you do and I normally wouldn’t say anything, but some of the ads are really aggressive and block you from getting to your content, especially when using a phone. Just wanted to let you know in case you weren’t aware.
Jason Sanford says
Hi, thanks for the feedback. We’ve been dealing with spam redirects lately that have been very frustrating. Can you tell us more about the ads you are seeing? Do they redirect you away from the page? Are they telling you that you won a comcast prize? The more specifics you can give, the better! We are trying to block them as they crop up. Thanks!
Jason (media relations)
Carrie says
Sounds like a great recipe, makes me wanna go buy some almond butter! I wish though that people would stop calling sunflower seeds “allergy friendly”. I have an anaphylactic allergy to sunflower seeds, and I’m not the only one I know with that allergy. You never know what people may be allergic to.
Suzanne Youngblood says
These sound amazing! I am so glad that I stumbled across this site.
Melanie says
I made some almond butter because I only had almonds. I always make my on peanut butter so I figured it would be pretty much the same. I don’t dislike the fudge but not really impressed.
One thing I am curious about is your jar of Almond Butter is labeled as chunky a definitely looks ‘grainy’ but your fudge looks so smooth and uniform in color.
I really am not an almond person some will try this with peanut or cashew butter. Because your photo is freaking awesome!
Tara says
Are you able to use any other oil in this recipe, as I’m not a fan of coconut oil. I have rapeseed oil, would that be alright to use?
Thanks 🙂
Rebecca says
The coconut oil works well because it does’nt get super hard when it solidifies. It’s still creamy when you bite into it but it allows the fudge to firm up. I’m not sure if another oil will work because they don’t all have this same effect.
Tara says
Thanks for your reply Rebecca. I used rapeseed oil, and it worked out quite well. They went quite fudgy, and had a really nice texture, even though I used a crunchy nut butter. Took a few to my Dad’s, and he loved them 🙂
Kimberly says
Wanted to make healthy fudge i didnt mind letting my toddler eat & this was perfect!! I opted to not add any sugar since the almond butter i used had sugar in it. They came out so cute using the little candy molds and are so delicious. Thank you for clean eating recipes, because holiday treats don’t need to be dirty! Health is wealth!
Kimberly says
Forgot to add picture with my early comment!
Kimberly says
Forgot to add picture with my early comment!
Rebecca says
Made this to help me get through finals! I added some all spice to change it uo a little. Its so good!!! Once again your recipes are amazing!!
Rika says
Hey. How do you get the fudge to have a such a smooth texture? I made a batch and it didn’t nearly look as good/smooth as the photo 🙁 Thanks
Cheryl M Burton says
What do you think of refined Coconut oil in this?
Jason Sanford says
I think it would be fine!
aqui says
The format was so perfect that it pays to eat, it is impossible not to taste this deliciousness.
Christina says
Can MCT oil be used as a replacement to regular coconut oil?
this sounds like such a quick and easy way to satisfy a sweet tooth and get some extra protein! 🙂
Jason Sanford says
I’m not sure what that is, but edible experiments are always fun! Be sure to report back if you try!
Jason
Dawn says
HI,
This is the first site where I actually want to print just about every recipe! I operate a home daycare and am always looking for easy recipes that are easy to serve/not messy healthy snacks and treats for the kiddos.
I don’t like coconut oil. Would canola oil suffice??
Thank you.
Dawn Newell
Jason Sanford says
Unfortunately not, because it doesn’t harden when chilled. So maybe try just more almond butter?
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.
Denise Toccaceli says
Dear Katie im allergic to yeast shellfish and dandelions
I’m dying for sweets like fudge ,cheesecake etc. I need a good gluten free flour as well.Any recipes would be appreciated. Im
Also gluten dairy and sugar free many thanks
Joy says
Really good! Maybe the best ones I have made so far! Added small amount of powdered peanut butter, powdered sweetener and no sugar maple syrup.
Homeschool Mom says
I made these with almond butter, coconut butter, and maple syrup. My husband really enjoys them so we’ve made several batches. Really easy to put together and glad I took a moment to learn how quick it is to make coconut butter in my food processor.
Cynthia says
I made this and used a little of my homemade pure vanilla extract. Next time, I’ll use my chocolate vanilla. So darn good, I almost overindulged (diabetic on Keto diet)!
CCK Media Team says
Thank you so much!