This easy almond butter fudge bars recipe is creamy, delicious and – most importantly – so simple.

And by simple I mean SIMPLE. All you need to do is:

Blend the ingredients for each layer.

Pour the mixture in a parchment paper lined loaf pan.

Chill.

Enjoy and probably consider making a second batch!

These no bake Chocolate Almond Butter Fudge Bars come together quickly and make the perfect snack. You only need a handful of ingredients and they take around 10 minutes to construct making them a heathy dessert or snack to store in the freezer for a quick burst of energy.  The hardest part if waiting for the bars to set enough to tuck in and start eating.  😊

This recipe is a ‘healthified’ take on traditional sugar-loaded candy bars but made with wholesome ingredients. As well as being a much healthier version its also much easier to make!

For those days where you are craving a candy bar, but want a healthy, delicious, low-effort way to enjoy the same sweet treat, I’ve got you covered with this recipe. With just a few healthy ingredients you can create a truly delectable bar that tastes better than any store bought version.

Incredibly decadent Almond Butter Fudge Bars are perfect for picnics, potlucks, holiday cookie parties, or wherever a crowd is that need feeding.

These bars are crunchy, chewy, sweet, and salty all at once, and taste just like a candy bar. So easy to throw together. Simply smash some almonds and dates for the base crust. Add some cashews, coconut cream and blend till creamy. Then top with melted chocolate. Oh my! So yum.

Make these bars even healthier by adding a handful of nuts, seeds or old-fashioned oats to add texture and nutrition to either the base of the filling. Even better, add a tablespoon of hemp or chia seeds or ground flaxseed.

Every time I make this recipe, it doesn’t last in my house for more than two days. My family just can’t get enough of it!

These  soft, fudgy, delightful bars. loaded with flavour offer a creamy and crunchy experience like no other, packed with healthy whole food ingredients. With their smooth texture and balanced sweetness, they are sure to tantalize your taste buds and satisfy your cravings.

Chocolate Almond Butter Fudge Bars

A guilt-free recipe for creamy almond butter fudge bars full of juicy almonds and coconut cream on top of a nutty, chocolatey, base crust.  No butter, unhealthy oils, refined flour or sugar - only good stuff.

Course Dessert, Snack

Cuisine Healthy Clean Eating

Keyword almond butter fudge cups, chocolate almond butter fudge bars, chocolate fudge healthy, clean eating candy, clean eating dessert or snack, clean eating fudge, healthy almond fudge no cook, no bake chocolate almond fudge bars

Servings 12

Ingredients

• 1 1/2 cups almonds
• 1 cup dates, soaked 30 minutes and drained
• 1/4 cup coconut oil, melted
• 1/4 cup cocoa powder

Almond Fudge Filling

• 1 cup cashews, soaked 3+hours and drained
• 1 13.5 oz can coconut cream full fat (solid part only) *see note below
• 1/2 cup almond butter
• 1/4 cup coconut oil, melted
• 1/4 cup cocoa powder
• 1/4 cup honey or maple syrup
• 1 teaspoon vanilla extract

Chocolate Topping

• 1 cup chocolate chips
• 1 tablespoon coconut oil

Instructions

Chocolate Base Crust

• Note: Place the can of coconut cream in the fridge or freezer for at least 1-2 hours before making these bars to allow coconut cream to separate.

  Line a 7 x 5-inch loaf pan or dish with parchment paper on the bottom and sides leaving some overhanging to act as a handle to get the bars out easier for cutting.

  Place almonds into a food processer and process until broken down and crumbly. Add dates, cocoa powder and coconut oil and continue to process until mixture is sticky and well combined.

  Be careful not to over process as its nice to have texture and different sized “bits” in your base crust.

  Press the base mixture into the bottom of your lined pan or dish evenly. Place in freezer while you prepare the filling.

Almond Fudge Filling

• Open chilled can and scoop out the cream that has separated and set hard on the top. Save the remaining coconut water to use in a smoothie, drink, or discard.

   Place all filling ingredients, cashews, hardened coconut cream, almond butter,  coconut oil, honey and vanilla into the food processor and process until smooth and creamy. Depending on the power of your blender this might take a few minutes.

  Stop blending to scrape the sides if necessary and continue to blend until very smooth. Taste test and add more honey, cocoa powder or vanilla if you think it needs it.

  Pour the filling over the chilled crust and spread evenly with a spatula or the back of a spoon,then place back in the refrigerator.

Chocolate Topping

• Place chocolate chips and coconut oil in small dish and microwave with 20 second bursts stirring between each one until melted and smooth.

  Or use double boiler method - (pot of boiling water with a bowl resting on top) melt the chocolate chips and the coconut oil together.

  Once melted pour over the chilled chocolate filling and place back in fridge to set (30 minutes).  When ready to serve, remove from pan using the parchment paper handles and cut into 12-16 bars or more smaller squares depending on your preferred size.

  Store in fridge for up to 1 week or up to 3 months in freezer.

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If you are looking for more delicious, healthy, no bake desserts and treats to help you reach your health, wellness and fitness goals, you will love my collection here: Blended Bites