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Chocolate Almond Butter Fudge Bars. No Bake Almond Butter or Peanut Butter Fudge. 4 Main ingredients! Nut butter, Coconut butter and maple syrup. Gluten-free Soy-free Vegan Recipe.
Its starting to cool down out here and I keep getting the munchies. I make some variations of this fudge and keep it available in the refrigerator for weeks to satisfy the sweet snack craving with a hot cup of tea.
These simple fudge bars use smooth almond butter, coconut butter and maple syrup. Warm up the coconut butter, then fold in the nut butter of choice and some maple. Mix until smooth and use two thirds of the mixture for the nut butter layer. Add in some chocolate or cocoa powder and make the chocolate layer. If you are up for it, you can make swirls and stuff on the top layer for prettier bars. These no Bake bars are Pb cups in bar form!
I use smooth almond butter for these bars. Use any other nut butter like Peanut butter or cashew butter for variation. These might work well with sunflower seed butter as well. Add flavors as vanilla or more cinnamon to taste. I make the bars without the chocolate layer and add freshly ground cardamom seeds. Its almost a fudgy Almond coconut Indian Burfi!
More snackage from the blog
- Peanut butter or Almond Butter cookies with Pecans
- Mango coconut Fudgy Balls GF
- PB or AB and Chocolate Marble Loaf
- Almond butter Blondies. GF
You can also use coconut oil in the fudge. I find the coconut butter makes the fudge mess melty and messy at room temperature.
Chocolate Almond Butter Fudge Bars
Ingredients
- 8 to 10 oz coconut butter , or 1 loaded cup
- 1/2 cup creamy almond butter, or use other smooth nut or seed butter **
- 3 tbsp maple syrup, or more
- 1/8 tsp salt
- a good pinch of cinnamon
- 1.5 oz dark chocolate , 1/2 theo dark chocolate bar or other palm oil free dark chocolate bar
Instructions
- Melt the coconut butter over gentle heat (low medium) until completely melted. Stir occasionally. 2 to 4 mins
- Add the nut butter, maple, salt, cinnamon and mix well until smooth. Carefully taste the mixture and adjust sweet is needed.
- Pour 2/3 of the mixture in parchment lined pan. (You can refrigerate this layer for 15 mins or more if it is too liquidy to set before adding chocolate layer. The layer might be liquidy with coconut oil and somewhere between liquidy and nut butter consistency depending on the coconut butter).
- Add chocolate to the remaining nut butter mixture and continue to heat for another 30 seconds. Then take off heat. Mix well until the chocolate melts and combines. (You can also use cocoa powder instead and mix into the nut butter mixture)
- Drop over the nut butter layer in the loaf pan and spread evenly.
- Chill for atleast an hour. Slice and serve! Store on a cool counter for a few days or refrigerated for weeks.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
While you are here, please stop by Save the Abandoned Chimps page to find all the actions we can take together to help the 60+ chimpanzees abandoned on islands in Liberia, Africa by the New York Blood Center (NYBC) after they were no longer needed for invasive experiments. These chimpanzees are left in serious danger of dehydration and starvation.
I bought a jar of coconut butter didn’t know what to do with it. So glad i found this recipe. I made it with crunchy peanut butter and it was delicious!
Thats exactly why i made these 🙂 I had a jar too!
this is really good for an autumn afternoon after work. i usually make it with some Oreo bacause my kids love them, sometimes i use walnuts , too. xD your recipe is so sweet, i love it so much.
Mine was the same as Bennies and I knew when I was measuring things out the just small amounts …not enough to look the height of the pictures. And no way can you pour a liquid on top of a liquid and be able to spread it???? No, just drizzled down into the first layer. And the final product is only about 1/4 inch if that. At least it taste good:) Could you perhaps review that recipe and have a novice with you to make it to see what might need to change instruction wise. Sorry, I was just very disappointed especially because I have made lots of your recipes and have loved them all.
Did you use coconut butter or coconut oil? I just updated the recipe to use more nut butter with coconut oil, as the coconut butter quantity and volume is lot more in the recipe. Also with coconut oil (or even depends on the brand of coconut butter) chilling between layers will be needed.
Mine came out very liquidy…the chocolate layer sunk into the bottom 🙁
Maybe too much maple? did you use coconut butter or coconut oil? You can refrigerate the nut butter layer to set for a bit before adding the chocolate layer.
For the current lot, call them upside down fudge bars 🙂 They should taste the same.
Now I need to get some coconut butter for this recipe! Every layer looks oh-sooooo delectable!
I made it today….it was yummy!!!
One thing I want to ask you after putting first layer we have to refrigerate it ,then on top of it we have to spread 2nd layer.
Yay!! you dont need to. but if your mixture is too sticky, then you can refrigerate the nut butter layer for 10 minutes while the chocolate melts and then layer it.
This is quick and easy just like I love! And thank you so much for sharing with us ways that we can help animals. I know your blog is read by so many people so all those little actions (like signing petitions and sharing) are coming together to make change possible….thanks so much!