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Healthy Home Economist / Archives / Videos / Homemade Chocolate Nut Butter Fudge (+ video)

Homemade Chocolate Nut Butter Fudge (+ video)

by Sarah Pope / Affiliate Links ✔

Jump to Recipe

Chocolate nut butter fudge made with only whole ingredients and sweetened with raw honey for a delicious treat that also provides nourishment, probiotics, and enzymes.chocolate nut butter fudge sliced on a plate

One of the most nutrient-dense foods on the planet is raw grassfed butter from cows munching on thick, green, unsprayed pasture. Deep yellow butter is one of the healthiest foods you can feed your children. It is an important traditional food to help them grow up sturdy and strong.

Why not make chocolate nut butter fudge and make this healthy food a treat on occasion? If you are surprised that I recommend butter, I would suggest reading up on the dangers of margarine. This article on healthy fats helps explain the basics.

If you do not have access to raw butter in your area, then buy the best gourmet butter you can afford from the health food store. I used to buy Kerry Gold from Ireland, but the quality has gone downhill in recent years. I would recommend finding another quality brand available in your area.

Alternatively, you can make your own raw butter using grassfed cream.

Your family will love this whole food raw fudge recipe. Using only whole ingredients preserves the nutrition and enzymes. This allows for easy digestion and optimal assimilation of the vitamins and minerals.

chocolate nut butter fudge
5 from 2 votes
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Homemade Chocolate Nut Butter Fudge

Recipe for chocolate nut butter fudge that uses butter, raw honey and soaked nut butter of choice for a satisfying and nutritious treat.

Course Dessert
Cuisine American
Prep Time 10 minutes
Chill time 2 hours
Total Time 2 hours 10 minutes
Servings 20
Calories 295 kcal
Author Sarah Pope

Ingredients

  • 2 cups butter softened, preferably grassfed and raw
  • 1 cup peanut butter roasted, preferably organic
  • 1.5 cups raw honey raw and unfiltered, preferably local
  • 1 cup cocoa powder preferably organic
  • 1 tsp sea salt
  • 2 tsp vanilla extract

Instructions

  1. Soften the raw butter to room temperature. 

  2. Mix all ingredients well in a large, glass bowl. 

  3. Spread parchment paper across a large pan that is 1-2 inches deep and spread fudge evenly so that it is about 1/2 inch in depth. 

  4. Put pan in freezer to set for about 1 hour. 

  5. Cut into squares and serve as a snack or even a very fast, healthy breakfast on the go!

Recipe Video

Recipe Notes

If you wish to substitute the peanut butter, I recommend choosing one of these organic soaked and sprouted nut butters.

Carob powder may be substituted for cocoa powder. If you make this substitution, add 1 Tbl organic chocolate extract to the mixture.

Nutrition Facts
Homemade Chocolate Nut Butter Fudge
Amount Per Serving (1 square)
Calories 295 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 13g65%
Polyunsaturated Fat 2g
Monounsaturated Fat 7g
Carbohydrates 19g6%
Fiber 1.5g6%
Protein 4g8%
* Percent Daily Values are based on a 2000 calorie diet.

squares of chocolate butter fudge on a plate

More Healthy Recipes Using BUTTER

Sprouted Flour Brownies
REAL Chocolate Chip Cookie Cake
Homemade Chocolate Pudding

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Category: Dessert Recipes, GAPS Recipes, Snacks and Sweets, Videos
Sarah Pope

Sarah Pope MGA has been a Health and Nutrition Educator since 2002. She is a summa cum laude graduate in Economics from Furman University and holds a Master’s degree from the University of Pennsylvania.

She is the author of three books: Amazon #1 bestseller Get Your Fats Straight, Traditional Remedies for Modern Families, and Living Green in an Artificial World.

Her four eBooks Good Diet…Bad Diet, Real Food Fermentation, Ketonomics, and Ancestrally Inspired Dairy-Free Recipes are available for complimentary download via Healthy Home Plus.

Her mission is dedicated to helping families effectively incorporate the principles of ancestral diets within the modern household. She is a sought after lecturer around the world for conferences, summits, and podcasts.

Sarah was awarded Activist of the Year in 2010 at the International Wise Traditions Conference, subsequently serving on the Board of Directors of the nutrition nonprofit the Weston A. Price Foundation for seven years.

Her work has been covered by numerous independent and major media including USA Today, ABC, and NBC among many others.

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Reader Interactions

Comments (52)

  1. Tracy

    Apr 21, 2012 at 8:41 am

    How long can you keep raw butter in the freezer?

    Reply
  2. sarah

    Mar 29, 2012 at 3:45 pm

    i don’t have access to raw grassfed butter in ontario canada, but i did order PUre Indian Foods grassfed Ghee a little while ago..would that work as a butter substitute??

    thanks!
    sarah

    Reply
  3. Olivia

    Mar 28, 2012 at 3:07 am

    Is the butter you use in this salted?

    Reply
  4. mike h

    Feb 16, 2012 at 9:06 pm

    hello sarah. i’ve been following your site and reading up on the WAP site as well, but so far i haven’t come across a little something that’s been bothering me. like another commenter above, i had a concern with the use of the raw ingredients for heat involved recipes. i understand the benefits of raw butter, honey, etc, but in the purposes of baking for instance, most of the beneficial parts IN the raw ingredients seem that they would be destroyed just as much as purchasing the already heated items, so to me it kind of seems like i’d be wasting money.

    i only bring this up because in my area especially (st. louis) raw milk, cheese, butter, cream, actually raw and unheated honey, etc. are quite hard to source locally and if i CAN find them, a hefty price tag comes with it. i’ve actually only come across 1 raw milk provider that’s within reach, but they can’t take on many customers and even if i can squeeze in, it costs at least $8 for a half gallon! i have 2 local-ish whole foods stores, but they barely carry any cuts of full pastured beef; they mostly still sell grass-fed but grain-finished because it’s cheaper and what sells (although its just about worthless being finished on grain). I’ve looked at the raw milk site for my area but none of the ones listed near me work out. this is so frustrating!

    Reply
  5. Samantha

    Dec 1, 2011 at 11:14 pm

    Sarah, if you ever make this with pasteurized butter, you’ve got to try browning the butter first, and use almond butter. It’s like chocolate almond toffee:) thanks for the recipe!

    Reply
  6. Dismayed American

    Aug 10, 2011 at 2:36 pm

    omg this sounds so good!! Can’t wait to try it!!! Thanks again Sarah!!!

    Reply
  7. Kris

    May 15, 2011 at 8:37 am

    I was wondering what I could substitute for the peanut butter. My son is also allergic to peanuts and almonds. He can eat pecans and walnuts…could I do something with that instead? And if so, what and how?
    Thanks for another great recipe, Sarah!!

    Reply
    • Sarah, The Healthy Home Economist

      May 15, 2011 at 10:35 am

      Tahini (roasted sesame butter) would work fine. 🙂

  8. lydia

    Nov 22, 2010 at 2:34 pm

    I make a fudge very similar to this – have you ever made it with less honey – is it really sweet?? Think I will try it with less honey – thanks for the video!!

    Reply
  9. Sarah, the Healthy Home Economist

    Oct 19, 2010 at 10:02 am

    Hi Anonymous, I don't know anything about Anchor butter from New Zealand. Best bet is to call the company directly and ask if it is raw. You don't say where you are from, but I doubt it is raw if it is imported into the US.

    Reply
  10. Anonymous

    Oct 19, 2010 at 2:05 am

    Hi Sarah,

    I just wanted to ask you about "Anchor butter" from New Zealand. Have you heard of this butter and do you know if it is raw?
    Thanks very much. Looking forward to making this fudge, looks delicious.

    Reply
    • Maddie

      Dec 28, 2013 at 7:25 pm

      Hi anon, way late to comment I know… But FYI Sally Fallon says in Nourishing Traditions (I think, or if not there in the WAPF buying guide) that Anchor butter is a “good” option if you can not get raw butter (which is the “best” option).

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