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Nut Butter Fudge

December 21, 2008 by Erica 24 Comments

Nut Butter Fudge Nut Butter Fudge

I always get some help when I make nut butter fudge—mostly with the clean-up (also known as the “lick-up”). This recipe for nut butter fudge is great to store in the refrigerator or the freezer as an easy grab and go treat.

You can use peanut butter or your favorite nut or seed butter, either creamy or crunchy. I prefer creamy because it tastes most like old fashioned fudge to me that way, but use what you prefer.

Note that this is one of my first recipes, so some of the comments are based on the original recipe that optionally had instructions to dip the fudge (truffles) in chocolate. It’s mostly the same recipe except that I found I don’t really need vanilla extract. See the recipe notes if you’d like to add vanilla extract. The photos are of a half a batch of the recipe.

Nut Butter Fudge

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Filed Under: Dairy Free, Desserts, Egg Free, Gluten-Free, Lactose Free, Paleo, Snacks, Specific Carbohydrate Diet (SCD), Vegetarian Tagged With: almond butter, chocolate, peanut butter, Recipe Subscriber Only

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Comments

  1. Jennifer Bartlett

    February 26, 2023 at 1:14 pm

    5 stars
    This recipe is outstanding. It is my SCD daughter’s favorite dessert. She is not a fan of almond butter on its own but when I use it to make this recipe she doesn’t even note the difference, which is great because I try to vary the nut butter usage around here. It works beautifully. I cut them into pieces that I wrap in individual wax paper sheets and they look so pretty in the freezer dish. She feels like she’s unwrapping a piece of See’s candy. I wanted to let you know that I tried the recipe with just 3 TBSP of butter and the recipe worked just as well. THANK YOU FOR YOUR GENIUS!

    Reply
    • Erica

      February 26, 2023 at 8:47 pm

      Hi Jennifer! So glad it’s working out. And good to know it works with less butter.

      Reply
  2. Sivan

    May 24, 2016 at 2:27 pm

    Forgot to ask what temperature on a candy thermometer would I heat the honey, butter to.says 10 mins but I think my stove might be too hot as sometimes it works and sometimes it doesn’t.

    Reply
    • Erica

      May 24, 2016 at 5:45 pm

      I just wing it, but about 225F is my estimate.

      Reply
  3. Sivan

    May 24, 2016 at 2:20 pm

    Hi Erika. Thank you so much for this recipe.i make them for my husband, they are incredible. I have ulcerative colitis and decided to cut out nuts. Could i substitute the peanut butter for coconut butter?

    Reply
  4. Sivan

    May 24, 2016 at 2:18 pm

    Hi. I have made these a couple of times and they are incredible. Thank you. Would just like to find out if I could make them with coconut butter as nuts don’t agree with me. I have ulcerative colitis and trying to cut out nuts.

    Reply
    • Erica

      May 24, 2016 at 5:44 pm

      I don’t know – sorry!

      Reply
  5. Erica

    October 18, 2015 at 11:23 pm

    Ah, sorry, unsalted. I’ll change that now. Thanks for catching that!

    Reply
  6. Susannah

    October 18, 2015 at 6:18 pm

    Hi, did you use salted or unsalted butter and peanut butter for these?
    Thanks!

    Reply
  7. Tracy B

    February 5, 2012 at 6:18 pm

    I haven’t tried these but am wondering if the consistency would hold if the honey/agave sweetened chocolate was swirled in prior to freezing rather than used as a coating. Just an idea (mostly because I’m lazy….hehehehe)……has anyone tried it?

    Reply
  8. Erin

    January 30, 2012 at 12:37 pm

    Oh my gosh, these are so good! I just enjoyed one with a cup of coffee and wanted to let you know how much I appreciated this recipe, as well as many others on your site. (I am following a modified version of the SCD due to Crohn’s disease.) My daughter is allergic to tree nuts, so regrettably I can’t do much with almond flour/butter. Your coconut flour recipes have saved the day for us! Anyway, getting back to the peanut butter truffles — I could eat the whole pan! Thanks again.

    Reply
    • Erica

      January 31, 2012 at 10:55 pm

      thanks. I almost forgot about these!

      Reply
  9. Carol

    November 20, 2010 at 1:59 pm

    Hello-we’re making these for Thanksgiving. Any idea if the honey can be substituted with palm oil and then stevia. We’re trying really hard to avoid sugar. After that-I may try to cocoa you suggested previously. I SO appreicate you sharing your knowledge and life!

    Reply
    • Erica

      November 20, 2010 at 9:10 pm

      Hi Carol – I just don’t know about palm oil and stevia as I don’t use either (I do use palm shortening every so often, but not with this recipe). Maybe someone else will chime in.

      Reply
      • Carol

        November 22, 2010 at 4:54 pm

        Hello Erica, I did mean palm shortening. Sorry about that.

        Reply
  10. Christina Mckninney

    October 20, 2010 at 2:40 pm

    Erica, do you know where I might be able to find unsweetened chocolate??

    Reply
    • Erica

      October 20, 2010 at 10:18 pm

      Christina – there are several brands that offer unsweetened, or baking chocolate. Since it doesn’t have any sugar in it, it will be dark and slightly bitter. Once you add honey or other sweetener to it, it will taste like chocolate. Dagoba, Ghiradelli, and a few other popular brands sell it. You could also use cocoa powder. I found this link kind of interesting: http://www.foodsubs.com/Chocvan.html#unsweetened

      Reply
      • Christina Mckninney

        October 28, 2010 at 4:55 pm

        Thanks so much Erica! Hope I have luck finding some!

        Reply
  11. Erica

    March 23, 2010 at 5:54 pm

    Joanna, that was then, this is now. My son used to eat peanut butter, but not anymore. He was one of those kids that lived on PB&J. He doesn’t seem to miss it either. I have since become intolerant to it since I stopped eating it. And of course I’ve become more aware of what foods bother me.
    Interesting read. Thanks for sharing.
    These could easily be made with a nut butter, such as almond butter. Thanks!

    Reply
  12. Joanna

    March 23, 2010 at 5:02 pm

    These look delicious, but I’m surprised to see that you eat peanut butter instead of a much healthier nut butter. http://www.marksdailyapple.com/aflatoxins-or-another-reason-to-shun-peanuts/. This is a great article about them. I love your blog though. Can’t wait to try out all of these recipes!

    Reply
  13. Erica

    February 13, 2010 at 7:20 am

    Hi Sarah,
    Yes, they won’t harden as well because of the consistency of agave (or honey for that matter). It’s hard to duplicate the solid crystal formation that you get with sugar at room temperature. They just behave differently at room temperature. Thanks for sharing!

    Reply
  14. Sarah

    February 11, 2010 at 2:00 pm

    Thank you so much, these are super-yummy! We are staying away from sugar, so for the chocolate-covered part I melted 2 ounces of unsweetened chocolate, 2 tbsp margarine and 3 tbsp agave over low heat, then dipped the frozen truffles in it. They didn’t harden quite like in the picture, but they were delicious! I’m sure someone can come up with a better combination to get it to a consistency closer to melted chocolate chips…

    Reply
  15. Erica

    April 4, 2009 at 6:04 pm

    Well, what do ya know – you’re right. I had no idea. Thanks!

    Reply
  16. ~M

    April 4, 2009 at 6:42 am

    I believe these are called buckeyes! And what a delicious-sounding, “real foods” version!

    Reply

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Measurement equivalents

1 tablespoon 3 teaspoons
1/4 cup 4 tablespoons
1 cup 8 ounces
1 teaspoon 5 ml
1 tablespoon 15 ml

Temperature conversions

Gas Mark Fahrenheit Celsius
  1/4  225  110
  1/2  250  130
    1  275  140
    2  300  150
    3  325  170
    4  350  180
    5  375  190
    6  400  200
    7  425  220
    8  450  230
    9  475  240

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I create recipes using simple, nutrient-dense ingredients, staying as close to the earth as possible.

One of my boys was diagnosed with Crohn’s, which inspired me to start Comfy Belly, and create recipes to share my love of good, healthy food. Read More →

Quick & easy recipes

Tangy Peanut Sauce & Veggies
Peanut Butter Banana Ice Cream {no churn}
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