Insanely Easy Almond Butter Fudge requires no stove-top prep. All you need is a freezer and 15 minutes. Festive Halloween sprinkles are mostly optional!
It’s no secret to Dinner-Mom readers that a sweet ending is considered an essential part of a delicious dinner…at least by the majority at my house, especially at holidays…like Halloween.
I’ve never shied away from making these special desserts because my girls never fail to pop into the kitchen and share in the fun.
Even in the midst of marathon study sessions, my teens will take a break and join in. That’s the rationale behind this Easy Halloween Fudge. It’s quick and easy to make allowing more time for fun and creativity.
Ingredients in Easy Almond Butter Fudge
- Almond Butter – ANY nut butter will work including peanut butter and sunflower seed butter.
- Coconut Oil – Replaces the butter you would normally find in fudge. It helps it quickly firm up too!
- Powdered Sugar – Sweetens and adds bulk.
- Do not use granulated sugar or the result will be grainy.
- I’ve tried an artificial sweetener that replaces sugar one for one and my head did a somersault afterward.
- My advice: If you don’t want the sugar, don’t eat too many. Or make our chocolate date balls instead.
- Cocoa Powder – unsweetened.
- Vanilla Extract
- Sprinkles – dress up this recipe for Halloween, Valentine’s Day, Easter, Christmas or your favorite teams. Of course, you can leave them off too!
See How We Made Almond Butter Fudge
It literally takes less than 15 minutes to make these almond butter fudge cups.
Melt almond butter and coconut oil in the microwave oven and stir to combine. It will take about 30 seconds to a minute depending upon microwave wattage. The coconut oil will easily turn clear and liquefy,
Stir powdered sugar, cocoa powder, and vanilla extract into the wet ingredients.
Portion the batter into mini muffin tins. A festive insert makes the fudge easy to handle later.
Alternative: Almond Butter Fudge can be spread in the bottom of an 8 x 8 or 9 x 9 baking dish and cut into squares after freezing.
Top the almond butter fudge with your favorite Halloween sprinkles, like a well-placed eye…or even some leftover Halloween candy.
The sprinkles go on BEFORE it goes into the freezer. Very gently press the sprinkles down a little so they freeze in place.
Put the pan in the freezer for about 10 minutes or until the almond butter fudge sets.
How to Store Almond Butter Fudge
After the almond butter fudge is firm, store it in the refrigerator or freezer until you are ready to enjoy it. The fudge won’t melt at room temperature. However, it will soften a little and be messy to touch the longer it stays out.
Please rate this recipe and tag @DinnerMom or #DinnerMom on social media. Wed love to see your version!
Easy Almond Butter Fudge
- 1/2 cup almond butter or your favorite nut butter
- 1/2 cup coconut oil
- 2 cups Powdered sugar gently spooned or sifted
- 2 Tablespoons cocoa powder
- 1/2 teaspoon vanilla extract
- Assorted sprinkles
- Place almond butter and coconut oil in a microwave-safe bowl and cook on high in the microwave for about 30 seconds or until oil is melted.
- Stir until smooth and creamy.
- Add remaining ingredients to bowl and stir until smooth.
- Spoon fudge mixture into mini cupcake tins with liners.
- Top with sprinkles. Gently press sprinkles in place.
- Place fudge in the freezer for 10 minutes to harden.
- Store in the freezer or refrigerator before serving.
- Replace almond butter with any type of nut butter, including peanut butter or sunflower seed butter.
- DO NOT use granulated sugar or fudge will be grainy. We did not like it with artificial sweeteners either.
- Instead of using a mini muffin tin, Almond Butter Fudge can be spread thinly in the bottom of an 8 x 8 or 9 x 9 baking dish and cut into squares after freezing.
- Paper inserts make serving the fudge make serving easy.
- Use a toothpick to smooth out the top if necessary.
- Keep fudge refrigerated or in the freezer when you're not enjoying it.