With holiday baking in full swing, let’s add this super Easy Almond Chocolate Fudge to your list! The most decadent chocolate treat swirled with almond butter and layered with chunks of chopped almonds. Only a few ingredients to make this super easy treat! Paleo and Vegan, too.
Allow me to introduce you to your new favorite fudge recipe! So smooth and chocolate-y rich, with a nut butter swirl, and chunks of almonds for some added texture. This is exactly the recipe that you will be thinking about All. Day. Long.
Imagine that you melted together your favorite chocolate peanut butter cups or chocolate almond butter cups, chilled it, then cut it into a delicious square treat. The results? This amazing Almond Chocolate Fudge!
The best part, you don’t have to worry about going through those extra steps. Nor do you have to even think of what the process would be to try to create your own cups. These my friends, are so much easier.
So whether you are looking for a chocolate fix, or creating a variety of fun Christmas cookies and treats to spread some Holiday cheer to family or friends, you’ll definitely want to include this amazing and STUPID EASY fudge recipe.
Let’s get started!
How to make Almond Chocolate Fudge:
We will need the following ingredients:
- semi-sweet chocolate chips (use Enjoy Life or Lily’s for a Vegan/Paleo option)
- full fat canned coconut milk
- real maple syrup
- almond butter (or your favorite nut butter)
- vanilla extract
- chopped almonds (optional)
As I mentioned above, this recipe couldn’t be easier!
- We start by using a double broiler or sauce pan and placing the chocolate chips, coconut milk, nut butter, maple syrup, and vanilla extract in the pot.
- Continue to stir until melted and smooth. Remove from heat. Stir in the chopped almonds.
- Prepare an 8×8 square pan by lining with parchment paper, be sure to leave room on the sides so you can easily lift the entire paper out with the fudge once it’s cooled.
- Using a rubber spatula, pour the chocolate mixture into the prepared pan. Smooth all over so that it’s evenly distributed.
- Using a spoon, drop 1 tsp of more nut butter among the fudge. Use a toothpick to swirl the nut butter all around.
- Refrigerate for about 2 hours, or until firm. You can also freeze for about an hour if you are impatient!
- Remove from the fridge, and take out the entire batch of fudge by holding on to the parchment paper. Place on a cutting board, and cut into a 5×5 grid for 25 even-ish squares. (4×4 is also ok).
Store this fudge in the fridge and serve chilled. It is also fine at room temperature, but a bit more messy.
Nut butter: Feel free to use your favorite nut butter! Craving peanut butter? You better believe this fudge is amazing with peanut butter! Cashew butter is also a great option. You can also swap out the nuts to match the nut butter (i.e. use chopped peanuts in place of almonds).
Chocolate: I used Enjoy Life Mega Chunk semi-sweet chocolate chips. You can use unsweetened chocolate, and add a bit more maple syrup to sweeten.
Look at that gooey center! I hope you all love this as much as we do. I was planning on sharing these with some neighbors, but now I don’t think they will last long in the fridge.
Other Christmas treats you will enjoy:
EASY Almond Chocolate Fudge
- 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)
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.
*use unsweetened chocolate, Enjoy Life Chocolate Chips, or Lily’s for a Paleo/Vegan version.
**I used only 1 tbsp of maple syrup. If using unsweetened chocolate, you may need at least 3 tbsp of maple syrup. Adjust to desired sweetness.