Smart Sweet: Almond-Cashew Butter Fudge

A few weeks ago I went to a friend’s party and one of the desserts served was peanut butter fudge. I kept eyeing it up because as I’ve said before, I have an affinity for anything nut butter related, but I surprisingly avoided it . I kept reminding myself how much sugar goes into making that kind of fudge, but I also kept thinking about how I could make my own version when I got home.

So I was inspired by the Detoxinista to make Almond-Cashew Butter Fudge.


  • 1/2 cup (60 g) creamy almond butter (unsalted)
  • 1/2 cup  (60 g) cashew butter (or use 1 cup almond butter)
  • 1/4 cup (50g) coconut oil
  • 2 tbsp honey or pure maple syrup (I also imagein you can use a few drops of stevia if you want sugar free)
  • 1/2 tsp Himalayan sea salt
    *For a sugar-free option, just use a few drops of liquid stevia instead.


  1. Mix all the ingredients together in a bowl, until smooth and creamy.
  2. Add the mixture to a square baking dish lined with plastic wrap, then smooth with a spoon or your hands.
  3. Place in the freezer for about 30 minutes to 1 hour.
  4. Remove from freezer once fudge is hardened, cut into 3/4 – 1″ squares.
  5. Sprinkle a little extra Himalayan salt on top, serve and enjoy!

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour, 10 minutes

Servings: 25

Serving Size: 1-2

Calories: 90

Fat: 8g

Trans Fat: 2.5g

Cholesterol: 0mg

Sodium: 45mg

Carbohydrates: 4g

Fiber: 1g

Sugars: 2g

Protein: 2g