Almond Butter Double Layer Fudge

Who doesn’t love a quick dessert or sweet treat that requires minimal effort and is as fool proof as they come?

We’ve all been doing a heck of a lot of baking and more elaborate meal making the past couple of months so I’m all about simplicity now that the sun is shining and I just want to be outside as much as possible!

This fudge is so freaking easy to make. I use a mixture of coconut oil and coconut butter to make it a little firmer and give it a bit more natural sweetness. It means it holds up a little bit longer in the heat, is easier to slice and is perfect consistency right from the fridge rather than having to store it in the freezer.

Almond Butter Fudge

Print Recipe
By Serves: 8 - 10 Prep Time: 30 minutes + Setting TIme Cooking Time: Nada!


  • *For the Base Layer*
  • 120g (1/2 cup) smooth all natural peanut / almond butter
  • 30g (2 tbsp) coconut oil, melted
  • 30g (2 tbsp) coconut butter*, melted
  • 40g (2 tbsp) maple syrup
  • *For the Top Layer*
  • 15g coconut oil, melted
  • 1 tbsp raw cacao powder
  • 1 tbsp maple syrup
  • 1 tbsp hot water



Line a standard 1lb** loaf tin with baking paper and lightly grease with coconut oil.


Place peanut or almond butter in a pot with coconut oil, coconut butter and maple syrup over a low heat. Stir to combine and melt the coconut oil and coconut butter.


Pour mixture into prepared tin or dish and place into the freezer to set for at least 15 minutes or into the fridge for 45 minutes - 1 hour.


When the mixture is firm to the touch you can create the second layer!


Melt coconut oil, whisk in the cacao powder and once combined add in the maple syrup. Add the hot water and whisk to combine.


Spread over the set base. If you’ve had it in the freezer as opposed to the fridge the top layer will start to set more quickly and it will be a little more difficult to spread.


Place it into the fridge to firm up for an hour in the fridge. Slice and store in the fridge in a sealed tight container for up to two weeks or freeze for up to one month.


*You can use all coconut oil for a total of 60g for the base but the fudge will be a little softer in consistency. **You can also double the recipe and make it in a 2lb loaf tin


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