2 Ingredient Almond Fudge (No Dairy, Refined Sugar, Butter or Oil)
This almond fudge is smooth and creamy. It needs just 2 ingredients and doesn’t require any dairy, refined sugar, butter or oil. The fudge stores well and takes only a few minutes to prepare.
This almond fudge is soft, smooth and creamy. The almond also adds a little texture. I love how easy it is to prepare and you don’t need a stove or candy thermometer to make it.
Ingredients
- Almond butter
- Dark chocolate chips
Almond butter: This recipe uses natural almond butter with no added oils or sugar. You can substitute with natural peanut butter.
Dark chocolate chips: This fudge uses dark chocolate chips, sometimes referred to as bittersweet chocolate chips. You want to use dark chocolate chips with at least 60% cocoa, otherwise the fudge may not set. If you need the fudge to be dairy-free, make sure to use chocolate chips that are dairy-free. If you need the fudge to be refined sugar free, make sure to use dark chocolate chips that are sweetened with unrefined sugar or sugar substitute.
How to Make Almond Fudge
Melt the dark chocolate until smooth. Stir in the almond butter until it is evenly mixed in.
Transfer the mixture to your prepared loaf pan. Place it into the fridge until set. Cut the fudge with a large sharp knife into small squares.
Expert Tips
- If you prefer more texture in your fudge, you can add some finely chopped almonds.
- The fudge may not set if you use chocolate chips with less than 60% cocoa. If you want to use a sweeter chocolate, like semisweet or milk chocolate, you would need to reduce the almond butter amount (use 1/2 cup instead of 3/4 cup).
More Fudge Recipes
2 Ingredient Almond Fudge
Ingredients
- 1 1/4 cups (206g) dark chocolate chips with at least 60% cocoa, see note before starting
- 3/4 cup (192g) natural almond butter with no added oils
Instructions
- Line an 8 inch x 4 inch loaf pan with parchment paper, leaving some overhang for easy removal later.
- Add chocolate chips to a large microwave safe mixing bowl. Heat in 15-30 second intervals, stirring in between with a spatula, until chocolate is completely melted and smooth.
- Add the almond butter to the melted chocolate. Make sure your almond butter is room temperature. If it is too cold, it will cause the chocolate to seize. Stir the almond butter in with a spatula until it is fully and evenly incorporated.
- Transfer the fudge into your lined baking loaf pan.
- Place the fudge into the fridge until firm (around 2-4 hours). Cut fudge into approximate 1 inch squares with a large sharp knife. Leftover fudge should be stored in an airtight container in the fridge.
Notes
- Dark chocolate note: Make sure to use dark chocolate chips (sometimes labeled bittersweet chocolate chips) that contain at least 60% cocoa. Anything less than 60% may cause the fudge to not set. It is okay to be higher than 60% but your fudge will not be as sweet and may set firmer. If you need the fudge to be dairy-free, make sure to choose dairy-free dark chocolate. If you need the fudge to be refined sugar-free, use a chocolate that is sweetened with unrefined sugar. Also make sure your dark chocolate chips contain lecithin. Chocolate without lecithin may seize and harden once you add in the almond butter.
- Almond butter note: Natural almond butter usually has oil separation. Make sure to mix the oil back in before using. I find it best to mix in a small food processor or NutriBullet.
- I used Whole Foods 365 almond butter* and Hu dark chocolate chips.*
- *These product links are affiliate links. This means I earn a commission from qualifying purchases.