I associate fudge with the holidays and with tourist traps, and honestly, regular fudge is not my favorite thing.  Having sampled a lot of “famous” fudge around tourist areas, I pretty much always find it unbelievably, cloyingly sweet.  Then I discovered “fudge” made from coconut butter, and I make six or seven variations of this recipe in fairly regular rotation.  Coconut butter and coconut oil work beautifully to make a fudge-like candy because they are solid at room temperature.  Adding in some almond butter and honey makes for a silky texture, and you can adjust the honey to taste–if you love super sweet candies, you can increase the honey by a quarter of a cup, and of course you can also reduce the amount for a less-sweet candy.  You will want to keep this in the refrigerator, and I like to leave it at room temperature for about 10 minutes before serving to have the perfect texture.

Vanilla Almond Fudge

I use the seeds scraped out of a whole vanilla bean as a key flavoring agent, but you can substitute a couple of teaspoons of pure vanilla extract.  The flavor will not come through quite as well, but it will still work.  A tip: if you use whole vanilla beans in a recipe and you are just scraping out the seeds, you can pop the leftover pods into a jar with some rum and let the mixture steep for a couple of weeks for homemade vanilla extract.

Vanilla Almond Fudge
Recipe type: Candy
Prep time: 
Total time: 
Serves: 16
  • 8 ounces coconut butter (ground, whole coconut), warmed to liquid
  • 1/4 cup coconut oil, warmed to liquid
  • 1/4 cup honey
  • 1/2 cup smooth almond butter
  • 1 vanilla bean
  1. Place all of the ingredients but the vanilla bean in a microwave-safe bowl, and heat for a minute, or until everything is liquid. Stir until there are no visible lumps.
  2. Using a sharp knife, split the vanilla bean lengthwise, and scrape out the seeds and add them to the fudge mixture. Stir them in well.
  3. Pour the fudge into an 8-by-8-inch baking pan. Refrigerate until firm, and then cut into small squares. Store the fudge in the refrigerator.

Vanilla Almond Fudge

This is a great, whole-food treat that would work well for a holiday party.  I make other versions with dark chocolate, peppermint extract, dried cherries…anything you like will work.  There are many other coconut butter fudge recipes out there, and after you try one I think you will be sold.

Thanks for reading,


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  1. This looks delicious! I love that you found away to avoid the cloying sweetness of regular fudge. I can’t wait to try this recipe!

    1. I hope you like it! It’s a big hit around here.

  2. Well I must admit that I like all fudge, but probably should try something that isn’t so sweet. I can’t wait to try this vanilla fudge.

  3. My Paleo pal would even eat this.

    1. It is definitely Paleo-friendly, and good for a number of food allergies.

  4. This looks delicious. I was wondering what variations you make with this. I think it would be fun to make a variety for holidays. Thanks!

    1. Hi Patricia! I do lots of variations on this, with the favorite being the addition of 4-5 ounces of dark chocolate melted in. That’s really, really good. You can also use different kinds of nut butters in place of the almond butter. Another easy switch is to add in some dried fruit (dried cranberries, maybe with pistachios, would be great). As long as you don’t vary the basic amounts by too much it will still set up well. If you try a variation that you like I would love to hear back from you–always looking for new ideas.

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