Vanilla Bean Almond Butter Fudge

By Chef: Dreena Burton
Posted: February 6, 2014


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Heaven on Earth! Raw almond and coconut butter fudge squares by Dreena Burton of Plant Powered Kitchen speckled with real authentic vanilla bean. Dense and smooth with a melt-away-in-the-mouth texture that is pure pleasure with each bite. This simple recipe calls for brown rice syrup, which is a nutritious vegan sweetener, however it is not raw. For a raw version you can substitute clear raw organic agave nectar or if you’re beegan some humanely harvested manuka honey.

Yield: 14-18 squares/bars


  • 1/2 cup raw almond butter (see note)
  • 1/2 cup coconut butter
  • 1/4 cup coconut sugar
  • 1/4 cup brown rice syrup (RFR note: for an all-raw version use raw organic honey or agave nectar)
  • 1/4 tsp (rounded) sea salt
  • 1/2 tsp vanilla bean powder (can use vanilla bean or extract, see note)
  • 1/2 tsp (roughly) extra vanilla bean powder for dusting top


1) Set a heat-proof bowl over a pot of simmering water to create a double-boiler.

2) Add all ingredients except that extra vanilla for dusting. Stir through gently until the coconut butter melts and the ingredients come together smoothly.

3) Transfer mixture to a glass loaf dish (lined with a broad strip of parchment for easy removal – also helps to wipe a little extra coconut butter or oil around the inside surface for easier removal).Use a non-stick spatula to gently smooth/even out the mixture.

4) Then, take pinches of the remaining vanilla powder and dust it over the top of the mixture.

5) Refrigerate until completely firm.

6) Cut into bars or squares and enjoy! Keep chilled until serving.


Almond Butter Note: Raw almond butter really tastes best in this fudge. You can substitute regular (roasted) almond butter, but be sure it’s unsalted – or you will want to reduce/omit the salt used in the fudge. Raw cashew butter would also work well.

Vanilla Note: If you don’t have vanilla powder, use 1/2 – 1 tsp vanilla extract in the mixture. You can omit the vanilla dusting for the top – or, if you have a vanilla bean you can remove the seeds and dust some of those on top. They won’t distribute evenly, and that’s ok! It’s looks lovely when the vanilla seeds are somewhat patchy over the top. Vanilla powder is pricey, but it goes a long, long way. It’s much more convenient than removing seeds from a vanilla bean too.

Note: These squares will hold at room temperature, but will soften. So, it’s best to keep chilled until just before serving. You can also freeze extras to enjoy later.