Salted Almond Fudge

Decadent and delicious almond butter fudge is creamy, chocolaty and brightened by a sprinkle of sea salt. Seriously irresistible and vegan to boot! Made with coconut oil, this treat softens quickly, so it works best to store it in the freezer. Make up a big batch and bring a few out to enjoy as a special sweet treat on a cozy evening with the family.


Fudge Ingredients

  • 3 cups unsalted almond butter
  • ¾ cup virgin coconut oil
  • ½ cup pure maple syrup
  • ½ tsp. Himalayan sea salt

Topping Ingredients

  • 6 Tbsp. virgin coconut oil
  • 3 Tbsp. pure maple syrup
  • 6 Tbsp. unsweetened cocoa powder
  • Pinch of sea salt
  • Additional Himalayan sea salt, flaked, for garnish


Put almond butter into a large mixing bowl. In a separate small pan mix oil, syrup and salt. Heat over medium/low heat until oil is melted. Slowly add melted mix to almond butter, mixing as you go. Once mixed and completely smooth, pour over parchment paper-lined cookie sheet (with sides). Freeze for 1-2 hours. Combine topping ingredients (except additional flaked salt) in a pan and mix on medium/low, stirring, until smooth. Refrigerate until slightly thickened. Remove fudge from freezer and pour thickened topping over fudge. Sprinkle additional flaked salt over top, to taste. Place back in freezer to stiffen. Cut into squares to serve. Fudge softens quickly; store in freezer.