Fudge has a reputation for being fussy, with sugar syrups to watch, butter to melt and a thermometer to keep an eye on. This one skips all of that. Almond fudge made with just almond butter and a natural sweetener comes together in about five minutes, sets in the freezer, and has no dairy, refined sugar, butter or added oil anywhere in sight. It’s rich, dense and fudgy, the kind of small sweet treat that works for a festive plate or a quiet evening craving. Here’s how to make it, in five simple steps.
Pick an almond butter with just almonds in the ingredients list, ideally the pourable kind, since stiff, dry jars won’t blend smoothly. All you need is about one cup of smooth, runny almond butter and a quarter to a third of a cup of maple syrup. Maple syrup keeps the recipe fully dairy-free and plant-based, while honey works too if you don’t mind it being non-vegan. A pinch of salt is a nice optional extra, though it takes you past the two-ingredient mark.
This article is intended for general informational and culinary purposes only. This recipe contains tree nuts and is not suitable for anyone with a nut allergy. Results can vary depending on the almond butter used. People managing diabetes or other health conditions should check with a doctor or registered dietitian before making dietary changes, as maple syrup is still a form of sugar.