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Holiday baking is in full swing, so let’s add this super Easy Almond Chocolate Fudge to your list! Decadent, chocolatey, and swirled with almond butter, this treat is layered with crunchy chopped almonds. With just a few ingredients and under 20 minutes of hands-on time, it’s one of the easiest and most irresistible holiday desserts you’ll make!
This fudge is silky, rich, and loaded with nutty goodness. Imagine melting your favorite chocolate almond butter cups, chilling, and slicing them into squares. The result? Pure Almond Chocolate Fudge bliss! And the best part…you skip all the extra steps of making individual cups.
As a nutritionist, I love taking classic flavors and making them healthier. This recipe uses simple, real-food ingredients with no refined sugar.
If you’re in the mood for more holiday treats, try the cozy Pumpkin Molasses Cookies or festive Frosted Peppermint Brownies. They’re perfect for sharing alongside this fudge!
Whether you need a chocolate fix or want to spread holiday cheer, this STUPID EASY fudge recipe is a must. Let’s get started!
How to make Almond Chocolate Fudge:
- In a double boiler or saucepan, melt together chocolate chips, coconut milk, almond butter, maple syrup, and vanilla extract until smooth.
- Stir in chopped almonds for crunch.
- Line an 8×8 pan with parchment paper, leaving edges to lift the fudge out easily. Pour in the chocolate mixture and smooth it evenly.
- Drop teaspoonfuls of extra almond butter on top and swirl with a toothpick.
- Chill in the fridge for about 2 hours, or freeze for 1 hour if you’re impatient.
- Lift fudge out with parchment paper and cut into 25 squares (4×4 is fine too). Devour!!!
Tips for Perfect Almond Chocolate Fudge
- Room temperature chocolate: Make sure your chocolate chips are at room temperature to prevent clumping when melting.
- Smooth nut butter swirl: Warm the nut butter slightly if it’s too thick to easily swirl.
- Make ahead: This fudge keeps well in the fridge for up to 1 week and can be frozen for up to a month.
- Extra crunch: Toast the chopped almonds lightly to add a nutty depth of flavor.
- Mess-free slicing: Use a sharp knife and wipe it clean between cuts for perfect squares.
- Customize your fudge: Swap almond butter for peanut or cashew butter, or mix in other nuts for variety!
Storing:
Keep in the fridge and serve chilled. Room temperature works too but is a bit messier.
This fudge is just one of many festive recipes we enjoy each season. You can get even more in my Free Holiday Entertaining Guide packed with easy treats and holiday hosting inspiration.
EASY Almond Chocolate Fudge
Ingredients
- 2.5 cups semi-sweet chocolate chips*
- 1/2 cup canned full fat coconut milk
- 1-4 tbsp real maple syrup**
- 2/3 cup smooth almond butter
- 1 tsp vanilla extract
- 1/2 cup chopped roasted almonds, (optional)
Instructions
- Prepare an 8×8 baking pan by lining with parchment paper and allowing paper to come up over the sides to create a sling. Set aside.
- In a small saucepan or double boiler, melt the chocolate chips with the coconut milk, maple syrup, 1/3 cup of almond butter, and vanilla extract over medium heat. Stir with a wooden spoon and continue to heat until smooth. Remove from heat. Stir in the chopped almonds.
- Using a rubber spatula, pour the fudge into the prepared pan and smooth out evenly.
- Spoon small amounts of the remaining nut butter all over the batter. Using a toothpick, swirl it around in the chocolate to incorporate.
- Place the pan in the fridge and cool for about 2 hours, or until very firm (you can also freeze for about 45 minutes to speed up the process). Remove from fridge and let sit out for 10 minutes before cutting into an even 5×5 grid.
- Store in the fridge for up to 10 days.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Ok these are SO good. I’ll be saving this recipe to make for any events~
How long do these stay good for in the fridge? I live alone and need an excuse to not eat it all in 2 days lol
They can last about 1 week in the fridge. I would recommend freezing! Then you pull out one at a time and it takes about 20 minutes to come to room temperature. Helps to keep you from eating too many at once!