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Dark Chocolate Almond Butter Fudge [Paleo]

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    Alyssa Workman

Rich, melt-in-your-mouth dark chocolate fudge topped with a creamy almond butter & honey layer - all with a chocolate swirl on top. You and your family will love this healthier, paleo-friendly version of fudge!

Pieces of almond butter fudge on a white plate.

What are the last three letters of the current day of the week? If they’re d-a-y then you’re in luck because it’s the perfect day to indulge in some chocolatey almond butter goodness. This dark chocolate almond butter fudge recipe is crazy simple and if I may say so myself turns out beautiful. With only a handful of ingredients and a few steps of melting and mixing you’ll be well on your way to the perfect sweet treat.

One of my favorite things about this fudge is the variety of texture between the two layers. It’s so satisfying biting down through the soft almond butter top to reach the more solid pure dark chocolate goodness at the bottom. Together, they’re a match made in heaven.

Step by step process of how to make almond butter fudge.

Now, if you’re anything like me you look at the design of the chocolate swirls on top and think “okay.. this has gotta be complicated”. Trust me, the swirls are dead simple! Here’s how to nail the dark chocolate swirl:

  1. Before letting the almond butter layer harden, take the chocolate/coconut oil mixture (see details in the recipe itself) and drizzle two zig zag patterns end-to-end. One on the top half and and one on the bottom half of the almond layer.
  2. Take a toothpick (or the tip of a knife) and start swirling the chocolate around in circular motions. You don’t even need to pick up the toothpick, just dip it in and keep swirling it around until you’re satisfied.
  3. It’s really that easy!

What kind of almond butter should I buy?

You’ll want to buy almond butter that contains only one ingredient: (you guessed it!) almonds. Many brands unfortunately pack a bunch of sugar and palm oil into their almond butter. It’s a good thing if there is oil separation in your almond butter - that means there are no additives that artificially bind the ingredients together!

What makes this fudge healthier than others?

This dark chocolate almond butter fudge does not contain sweetened condensed milk or butter like most fudges typically do. Also, it’s sweetened with an all natural ingredient - raw honey. Another thing that I love about this fudge is all the healthy fats it contains from the almonds and the coconut oil. Don’t be scared of healthy fats - they’re essential for brain function!

The whole uncut block of almond butter fudge.

What’s the healthiest chocolate?

When it comes to chocolate and “healthy” we’re of course speaking relatively. Chocolate isn’t healthy in and of itself but some chocolates are certainly healthier than others. The best option is a dark chocolate with as high of a cacao percentage as you’re willing to go. Generally, the higher percentage the better. Let’s be real - at a certain point super dark chocolate gets way too bitter. So, find that cacao percentage that works best for you!

Cacao contains an abundance of antioxidants and also essential nutrients like copper, magnesium, and iron. Like any sort of treat, enjoy dark chocolate in moderation. In terms of brands of dark chocolate for this recipe I prefer Enjoy Life because it doesn’t have milk, soy, or preservatives in it. It’s also certified Paleo-Friendly by the Paleo Foundation!

Tips for a successful almond butter fudge

  • Let the bottom chocolate layer harden sufficiently before adding the almond butter layer. Doing this will keep the chocolate layer from shifting around when you pour the almond butter layer on top.
  • Don’t bother rinsing the saucepan from the chocolate layer because you’ll use it again for the chocolate swirl. Leave whatever little bit is left in the saucepan to save some time!
  • The fudge won’t hold up super well outside of the fridge so make sure you keep it in the fridge unless you’re serving it.
A block of dark chocolate almond butter fudge next to pieces that have been cut.

How can I make this vegan?

Use maple syrup instead of honey as the sweetener. You can even keep the measurements the same!

How should I store the fudge?

This dark chocolate almond butter fudge is best stored in the fridge. Avoid keeping it out of the fridge for very long because it softens quickly. The fridge is the best way to keep that decadent chocolate layer nice and dense and the almond butter at the perfect softness.


Prep Time: 30 minutes

Cook Time: 2 hours

Total Time: 2 hours 30 minutes

Yield: 25


For the chocolate fudge:

  • 1 ½ c dark chocolate chips (dairy and soy free - I use Enjoy Life dark chocolate chips because they are certified Paleo-Friendly)

  • ¾ c creamy unsalted almond butter

  • 2 Tbsp organic coconut oil

  • 1 tsp pure vanilla extract

For the almond butter fudge:

  • 1 ¼ c creamy unsalted almond butter

  • ⅓ c organic coconut oil (melted and cooled slightly)

  • ¼ c + 1 Tbsp raw honey

  • 1 ½ tsp pure vanilla extract

  • ½ tsp sea salt

For the swirl:

  • 2 Tbsp dark chocolate chips

  • ½ tsp organic coconut oil

Optional garnish: flaky sea salt


For the chocolate layer:

  1. Add all ingredients to a small saucepan over low heat. Continuously whisk until all ingredients are fully melted/combined. Immediately remove from heat.

  2. Line an 8x8 baking pan with foil or parchment paper. Use a rubber scraper to spread the chocolate layer evenly on the bottom of the pan and place in the freezer while you complete the next step.

For the almond butter layer:

  1. Place all ingredients in a mixing bowl and use an electric mixer to mix all ingredients until smooth. Layer the almond butter mixture over the chocolate layer. Do not put the pan back in the freezer at this point.

For the chocolate swirl:

  1. Combine the chocolate chips and coconut oil in the small saucepan used in the first step. Whisk until the chocolate and coconut oil is fully melted/combined.

  2. Drizzle the chocolate and coconut oil mixture over the almond butter layer in zigzags. Then, use a toothpick to make swirls in the chocolate.

  3. Cover and chill in the fridge until firm (about 2 hours) before serving. Store in the refrigerator for up to 3 weeks.