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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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