Coconut Almond Fudge

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Eating a clean and vegan diet, I thought I would never again enjoy a sweet bite of indulgent coconut fudge.  Who doesn’t like fudge?  It literally melts in your mouth with it’s velvety texture.  The minute I had my first taste of coconut butter, I knew I could find a way to make it vegan AND clean. Introducing my Coconut Almond Fudge.  This fudge recipe is truly for coconut lovers!

coconut fudge watermark

This Coconut Almond Fudge is so good.  If you like my Coconut Truffles, you will love these!  The best part?  They fit almost every diet.  They are grain free, gluten free and vegan.  If you have a nut allergy, you can try making them with sunflower butter.  I am sure they would be great that way too!  I used chocolate molds to set my fudge, but mini muffin cups would work great too!  If using mini muffin cups, please use a paper or silicone wrappers so they can be easily removed.

Coconut Almond Fudge

Coconut Almond Fudge

Rating: 51

Prep Time: 10 minutes

Total Time: 2 hours

Yield: 15

Coconut Almond Fudge

Coconut and almonds that go beautifully to create a fudge that melts in your mouth.



  • In a saucepan, combine all the ingredients.
  • Stir on medium heat until everything is combined.
  • Pour into molds and store in the fridge to set.

These should take 1-2 hours to set up in the freezer. Enjoy!

109 thoughts on “Coconut Almond Fudge

    1. It needs to be coconut butter because it has that velvety texture. Coconut oil will solidify too much in the fridge.

        1. I used to think that too, but they are different. Coconut oil gets soft and melts in warm temps and hardens in the fridge to a solid brick. Coconut butter is kept in the pantry and is almost like a nut butter version of coconut. It is spreadable and melts in your mouth. It will harden slightly in the fridge, but you will still be able to bit your teeth into it. I hope that makes sense.

          1. Thanks for the description. I recently bought coconut manna. Could that sub for the coconut butter? Can’t wait to try this recipe. Been craving something sweet lately!

        2. Hi Heidi,
          Coconut butter is made from the flesh from young coconuts, were as Coconut oil is made from the mature flash. cold pressed.
          Young Coconut:
          Coconut water and butter = young Coconut
          Mature Coconut:
          flakes, and dehydrated coconut
          Coconut flower:
          Coconut Nectar = Coconut flower sap (fremented nectar makes aminos,cider and vinegar)
          Coconut sugar = evaporated flower sap. :)

        1. Make your own! I used unsweetened dried coconut flakes — put in food processor until liquified — about 15-20 minutes — tamp down sides every so often. Walah!! Coconut butter!

    1. I’ve been searching around and it seems that making coconut butter is super simple. What I’ve read, you can use the same process as making nut butter.

      1. Yes you can. I tried to make coconut butter from fresh coconut pulp and that didn’t work. You can make it from shredded coconut, but it will take about 20 minutes or so in the food processor.

  1. I didn’t have coconut butter, so I substituted what I did have on hand, which was organic shredded coconut. I haven’t cooled them yet, but I tasted it warm, and it was delicious! Thank you!

    1. You are very welcome! You know, you can make your own coconut butter from shredded coconut? I haven’t tried myself, but it is supposed to work. Kind of like making peanut butter.

      1. No, I didn’t know that, but it makes perfect sense. I am a HUGE coconut fan, so I’m really enjoying your coconut recipes. Thanks again.

        1. I am so glad. Maybe I will blog about homemade coconut butter sometime soon. I am loving all things coconut and I used to hate it.

  2. What a simple description of the difference between coconut butter and oil :) I’ve only used oil. These look great! Every time you make something with almond, I think of how it must be your absolute favorite food, the way you talk about it! Well, I have a fudge too, but most people would probably like a bit of sweetener added. It’s peanut butter fudge! So great how fudge can be included in a healthy diet :) Good night!

  3. Hi made it today but it taste very good but too greasy… too much sweetened. and I don’t know how you pulled it off the mold cause for me it’s stuck in it :(

    1. I am sorry that you didn’t like it that much. I used a silicone chocolate mold so I just bent it and they popped out.

      1. the taste is realy good but a bit too greasy and too sweet for me I will try another time changing the proportion :) and about the mold I understand why it stay stucked in it, I used ice rigid mold -_-‘ I will use silicone mold next time for sure lol

        1. I think when you use the ice cube trays, you can leave them outside the fridge for a couple minutes and they may be easier to remove.

    1. I think it would work that way for sure. If you can, line the pan with some parchment, so you can easily pull the whole thing out and slice.

  4. I’m trying a modified version of these, with just unsweetened coconut flakes since I don’t have coconut butter (and no food processor to make any). I couldn’t wait for the finished chilled product so I tasted the remnants from the pan, and it is GOOD! Can’t wait till it’s chilled so we can enjoy it! Thanks for sharing this!

      1. It worked surprisingly well! I’m addicted. I made a double batch today (my husband and boys finished off yesterday’s batch last night!).

  5. You can actually make your own coconut butter by taking unsweetened dry shredded coconut (of any kind) and put it into a blender or food processor. In a Vitamix it takes about 30 seconds and voila, coconut butter!

  6. Hi, can anyone tell me if coconut butter is the same as coconut oil?

    I’m assuming it’s not, but I have never baked with or used coconut butter so I do not know what it is or where I’d find it in the supermarket.

  7. YUM!!!! I just made these – thank goodness I only made a half batch as I don’t think I’m going to be able to resist! I added about tablespoon of cacao powder to my half-batch to make chocolate almond fudge.

    Thanks again for another great recipe :-)

  8. For a laugh: I made this last night (kind of). I made the coconut butter and added everything but the peanut butter (all I had), and then the baby started crying. After the baby was settled, I came back in the kitchen and immediately put the mixture in silicone muffin cups and stuck it in the fridge, without adding the peanut butter!!! I took one to my husband a little while later and he was trying to stomach it and be nice even though he really didn’t like the texture. Then I tasted mine, and I wondered why you thought they were so good and how you got 15 out of that batch until I realized what I did! Even though it would have been better mixed in, adding the peanut butter on top made it much better. We got a good laugh out of it. Maybe one day soon I will make it correctly this time! What can I say, I have 3 boys and I’m tired. :) Thanks for the recipe.

  9. I had no clue what coconut butter or oil was. I went and got them for this recipe and they are amazing!! This recipe was so good I was licking the spoon! Thanks for sharing

  10. I made these today. I didn’t have coconut butter on hand, so I found a recipe to make my own. I only had shredded coconut on hand and tried blending them in my Ninja food processor for 10-20 mins, but it still came out chunky. So then I added water; still textured but creamier. I don’t know how to get it to look like a picture of coconut butter :) But I scooped it out with a spoon and used the rest of the ingredients listed. I didn’t have a silicone mold, so I used a muffin pan lined with cups. It’s in the freezer. We’ll see what these are like in an hour!

    1. When you make your own coconut butter, it will never be as smooth as the kind you buy in the store. It will still have a little grit to it. However, when I use homemade coconut butter in this recipe, it always comes out great. Please let me know how yours turn out.

  11. Found your blog through Tiffany at the Gracious Pantry. Just made your fudge tonight. It’s amazing that fudge can be made from healthy ingredients and so little sugar and taste GREAT! Thanks for your recipes. I’m excited to try more!

  12. Hi Melissa! I was wanting to try these with peanut butter since I can’t eat tree nuts. Do you think vanilla extract would be the best substitute for the almond extract?

  13. Made these last week, so delicious! A few friends came over and gobbled them up and asked for the recipe. So easy to make too. Thanks!

  14. I made these today with peanut butter instead of almond butter and I would suggest to omit the almond extract. It still tasted good, but the undertones of almond didn’t go well with peanut butter. Thank you for the amazing recipe! I also have your Reese’s peanut butter eggs in the freezer right now! Kids are very excited about those!

      1. The color equalized in the fridge and were good, although I put them in the freezer where they turned delicious! Frozen!! My question is how many calories do you think they might be?

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