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Raspberry Almond Butter Fudge

Raspberry Almond Butter Chocolate Fudge

This super easy and healthy chocolate fudge will curb your chocolate cravings without making you feel guilty for indulging! Adapted from "Jay's Baking me Crazy".

Course Dessert
Prep Time 10 minutes
Servings 4
Author Renata


  • 1/2 cup coconut oil
  • 1/2 cup raw cacao powder
  • 1/2 cup creamy almond butter warmed in microwave till pourable
  • 1/4 cup raw organic agave syrup
  • 1/8 tsp Himalayan Pink Salt
  • 1 tbsp creamy almond butter warmed in microwave till pourable
  • 1/2 cup fresh rasperberries washed and dried thoroughly


  1. Line a 8"x8" dish or a loaf pan with parchment paper to prevent sticking. Ensure parchment paper hangs out of the sides of the dish, to aid in removal of the fudge later.

  2. In a medium bowl, add the coconut oil and melt gently in the microwave. 

  3. Add in the cacao powder, melted 1/2 cup almond butter, agave and salt. Mix well till completed combined.

  4. Pour mixture into the prepared dish or loaf pan. Smooth into one even layer. 

  5. Drizzle the remaining 1 tbsp melted creamy almond butter over the top of the fudge mixture. Use a spoon or butter knife to gently swirl the almond butter into the fudge, leaving beautiful curls of color. 

  6. Gently drop raspberries onto the fudge and push down slightly to partially submerge them. 

  7. Carefully place the dish or loaf pan into the freezer to set, approximately 2 hours.

  8. When ready to eat, take dish or loaf pan out of the fridge. Carefully cut into 9 squares and enjoy!

Recipe Notes

Since coconut oil is used in this recipe, this fudge is best kept in a cold environment like a fridge or freezer, till right before eating. The fudge will melt fairly quickly when it is out of the fridge or freezer.