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Kelly McGrath

5 Ingredient Vanilla Almond Fudge

12/21/2017 0 Comments

These vanilla almond fudge bites are the perfect dessert to bring to your next holiday party (or hide in your freezer for yourself). All you need are 5 simple ingredients and ten minutes of your time for this recipe, no candy thermometer required. Slice into bars or pour into muffin tins, garnish with almonds and freeze, simple as that. The perfect mixture of salty and sweet, I have a feeling you’ll be making these time and time again.

Fudge has always been one of my favorite sweet treats, but in the past I have shied away from trying to make my own. Most fudge recipes combine white sugar and milk chocolate together, but both of those ingredients upset my stomach. This recipe is sweetened with all natural honey as a substitute, but you could also substitute with maple syrup. I try to use as many natural sweeteners as I can, and honey is one of the best!

I roughly blended 1 cup of whole almonds in my food processor and poured them into the mixture, which gives each bite an added crunch. I garnished each of them off with an almond, but you can decorate them any way you please.

I used muffin tins to set the fudge, but they can just as easily be poured it into a baking dish and sliced into squares. They sort of remind me of peanut butter cups in the muffin tins, which is an fun way to enjoy fudge! The mixture is a bit sticky, so you’ll want to spray the insides of each tin with quick release spray. The paper does tend to stick to the bottoms.

5 Ingredient Vanilla Almond Fudge

  • Servings: 10-12
  • Difficulty: easy
  • Print


  • 1/2 cup of organic honey (or all natural maple syrup)
  • 1/4 cup of coconut oil
  • 1/3 cup all natural peanut butter (or any nut butter)
  • 5 tbsp of coarsely chopped almonds (plus whole almonds for garnish)
  • 1/2 tsp cinnamon
  • 2 tsp vanilla extract
  • 1/4 tsp salt


  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Spray each paper or parchment muffin tin with quick releasing spray and set muffin pan aside.
  3. In a medium sauce pan combine the honey, peanut butter, coconut oil, salt and cinnamon. Stir on low heat until the mixture begins to thicken.
  4. Add vanilla extract. Be sure to mix it in thoroughly before adding the chopped almonds to the mixture.
  5. Allow mixture to cool for 2 minutes. Pour evenly into each of the muffin tins. I made mine on the thinner side, but you can always make them thicker. Let the fudge set for a minute or so before topping each of them off with a whole almond.
  6. Let the fudge harden in the freezer for 2 hours. These fudge bites should be stored in the freezer and enjoyed cold.



xx Kelly




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