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.
Hayley Lenon says
Hi Erika,
We love this recipe. Every year our family's Xmas dessert is a caramel pie. This year I made an almond meal pie crust and made this fudge recipe to pour into the pie crust. At the end I added a few table spoons of almond milk and stirred to make it slightly looser. It was a huge hit, served with scd ice cream! We sub in almond butter and use olive oil due to intolerances. Thankyou!
Erica says
Hi Hayley! Wow, that sounds amazing. I have to try a caramel pie. You're very welcome!
Yafa Abrakhimova says
Lol sorry I found the
Measurement - wish I could remove the comment…can wait to try … love your recipes thank you!
Erica says
Hi Yafa! I removed it. Thanks and happy holidays.
Jennifer Bartlett says
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!
Erica says
Hi Jennifer! So glad it’s working out. And good to know it works with less butter.
Sivan says
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.
Erica says
I just wing it, but about 225F is my estimate.
Sivan says
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?
Sivan says
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.
Erica says
I don't know - sorry!
Erica says
Ah, sorry, unsalted. I'll change that now. Thanks for catching that!
Susannah says
Hi, did you use salted or unsalted butter and peanut butter for these?
Thanks!
Tracy B says
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?
Erin says
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.
Erica says
thanks. I almost forgot about these!
Carol says
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!
Erica says
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.
Carol says
Hello Erica, I did mean palm shortening. Sorry about that.
Christina Mckninney says
Erica, do you know where I might be able to find unsweetened chocolate??
Erica says
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
Christina Mckninney says
Thanks so much Erica! Hope I have luck finding some!
Erica says
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!
Joanna says
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!
Erica says
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!
Sarah says
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...
Erica says
Well, what do ya know - you're right. I had no idea. Thanks!
~M says
I believe these are called buckeyes! And what a delicious-sounding, "real foods" version!