Almond-fudge squares

Not going to lie, I am quite proud of this one… The original recipe I found for almond cookies did not really work out, something with the texture. I think it is because I make my own almond flour, and it is not as fine as store bought.

Anyway, it turned out fine and obliged me to get really creative! I searched and searched online… until I could find a recipe I could modify (because I was lazy and did not want to go to the store ahaha).


  • 2 cups almond flour
  • 6 tablespoons honey
  • 4 tablespoons coconut oil
  • 4 tablespoons nut butter (almond, but any other will be great)
  • 2 teaspoons vanilla
  • 2 teaspoons cinnamon
  • 1 teaspoon baking soda
  • 1 pinch of salt

I used the fudge recipe from:

  • 1/2 cup melted coconut oil
  • 1/4 cup maple syrup
  • 1/2 cup unsweetened cocoa powder
  • 1/4 teaspoon vanilla extract
  • Pinch of salt


  1. Preheat your oven at 165C (or 330F).
  2. Prepare a baking dish with parchment paper.
  3. In a bowl, mix the coconut oil, nut butter, vanilla, and honey.
  4. In a separate bowl, mix the almond flour, baking soda, salt, cinnamon.
  5. Pour the wet ingredients into the dry ones and mix.
  6. Press the mix down into the dish (press down well!)
  7. Bake for about 20 minutes, or until the sides are brown. Let it cool off completely in the dish.
  8. When your almond base is cooled off, prepare the fudge. Melt your coconut oil and stir in the maple syrup and vanilla.
  9. Incorporate the cocoa powder and a pinch of salt.
  10. Mix until everything is well blended.
  11. As soon as it is, pour the fudge over your almond base.
  12. Refrigerate for at least an hour.
  13. When you are ready to cut your squares, pull on the parchment paper to remove your dessert from the dish.
  14. Cut into the desired squares and keep them refrigerated.
  15. Enjoy!

1) if you are using homemade almond flour, the texture might be a little more crumbly. In this case, you can add some nut butter or coconut oil until the texture is a little more solid.

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