No-Bake Raspberry Almond Fudge Squares

Why You’ll Love This Recipe

These fudge squares are a dream come true for anyone looking for a quick and satisfying dessert. The balance of sweet maple syrup, creamy almond butter, and fresh raspberries offers a mouthwatering contrast of flavors and textures. Plus, they’re naturally gluten-free and packed with wholesome ingredients like rolled oats and almonds. Whether you're hosting a party or just need a healthy snack, these no-bake squares are perfect for satisfying your cravings without any guilt.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

• 1 cup almond butter (natural, no sugar added works best)

• ¼ cup maple syrup (pure, not pancake syrup!)

• ¼ cup unsweetened cocoa powder

• ½ teaspoon vanilla extract

• ¼ teaspoon salt

• 1 cup rolled oats (old-fashioned, not quick-cooking)

• ½ cup fresh raspberries

• ¼ cup sliced almonds

• 2 tablespoon coconut oil, melted

• Additional raspberries and almonds for topping (optional)

Directions

1. Prep Your Pan: Line an 8×8-inch square baking dish with parchment paper, leaving a generous overhang on two sides for easy removal later.

2. Create Your Chocolate Base: In a large mixing bowl, combine the almond butter, maple syrup, cocoa powder, vanilla extract, and salt. Stir until smooth and glossy.

3. Add the Hearty Foundation: Stir in the rolled oats, ensuring each oat is coated in the chocolate mixture.

4. Fold in the Raspberries: Gently fold in fresh raspberries, ensuring some break down to create streaks, while others stay whole for texture.

5. Bind It All Together: Drizzle melted coconut oil over the mixture and fold until evenly distributed.

6. Press to Perfection: Transfer the mixture to the prepared baking dish and press down firmly and evenly, packing it into the corners.

7. Add the Finishing Touches: If desired, sprinkle additional raspberries and sliced almonds on top, gently pressing them down.

8. The Patience Game: Refrigerate the dish for at least 2 hours, or overnight for the cleanest cuts and firmest texture.

9. The Grand Reveal: Use the parchment paper overhang to lift the mixture from the dish and cut it into squares.

10. Serve and Enjoy: Enjoy the squares immediately for a fudgy texture, or store them in an airtight container in the refrigerator for up to one week.

Servings and Timing

• Servings: Approximately 16 squares

• Prep Time: 15 minutes

• Chill Time: 2 hours (or overnight for best results)

Variations

• Nut Butters: Swap almond butter for peanut butter or cashew butter for a different flavor profile.

• Fruit: Try substituting raspberries with strawberries, blueberries, or even dried cranberries for a twist.

• Sweeteners: You can experiment with different sweeteners like honey, agave, or stevia, depending on your preference.

• Toppings: Add a drizzle of dark chocolate on top for an extra indulgent treat.

Storage/Reheating

• Store the fudge squares in an airtight container in the refrigerator for up to one week.

• These squares can also be frozen. Just make sure to place parchment paper between layers to prevent them from sticking together.

• No reheating is necessary—serve cold for the best texture!

FAQs

1. Can I use a different nut butter for this recipe?

Yes! Feel free to substitute almond butter with peanut butter, cashew butter, or any nut butter of your choice.

2. How do I make sure the squares come out cleanly?

To ensure clean cuts, chill the fudge squares in the fridge for at least 2 hours, or overnight for a firmer texture. Use a sharp knife and clean it between cuts for a neat presentation.

3. Can I add other fruits to these squares?

Absolutely! You can replace the raspberries with other fruits like strawberries, blueberries, or even dried fruit such as cranberries for a fun variation.

4. How do I make these fudge squares vegan?

This recipe is already vegan-friendly! Just ensure that the maple syrup and almond butter are free from any animal-based additives.

5. Can I make these without oats?

Yes, you can substitute the oats with finely ground almonds or coconut flour for a grain-free version.

6. How do I know when the fudge squares are set?

The fudge squares should be firm to the touch after chilling for at least 2 hours. If they feel too soft, give them more time in the fridge.

7. Can I use quick oats instead of rolled oats?

It’s best to use old-fashioned rolled oats for the best texture, but quick oats can be used if that’s all you have on hand.

8. Can I make these squares ahead of time?

Yes, these fudge squares can be made up to a week in advance and stored in the refrigerator.

9. What should I do if my almond butter is too thick to mix?

If your almond butter is too thick, microwave it for 20-30 seconds to soften it before mixing.

10. Can I make these fudge squares without coconut oil?

Coconut oil helps bind the mixture together, but you can substitute it with melted butter or another neutral oil.

Conclusion

No-Bake Raspberry Almond Fudge Squares are the perfect dessert for those looking for a sweet, healthy treat without the hassle of baking. With wholesome ingredients and minimal preparation, these squares deliver on taste, texture, and convenience. Whether you’re craving something indulgent or need a quick snack, this recipe has got you covered!

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No-Bake Raspberry Almond Fudge Squares

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These No-Bake Raspberry Almond Fudge Squares are a delicious and healthy dessert made with almond butter, raspberries, and oats, with minimal preparation required. They're perfect for a sweet treat without the need for baking.

• Author: Janet
• Prep Time: 15 minutes
• Cook Time: N/A
• Total Time: 2 hours (or overnight for best results)
• Yield: 16 squares
• Category: Dessert
• Method: No-bake
• Cuisine: American
• Diet: Gluten Free

Ingredients

1 cup almond butter (natural, no sugar added)

¼ cup maple syrup (pure)

¼ cup unsweetened cocoa powder

½ tsp vanilla extract

¼ tsp salt

1 cup rolled oats (old-fashioned)

½ cup fresh raspberries

¼ cup sliced almonds

2 tbsp coconut oil, melted

Additional raspberries and almonds for topping (optional)

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Instructions

1. Line an 8×8-inch square baking dish with parchment paper, leaving an overhang on two sides for easy removal later.
2. In a large mixing bowl, combine the almond butter, maple syrup, cocoa powder, vanilla extract, and salt. Stir until smooth and glossy.
3. Stir in the rolled oats, ensuring each oat is coated in the chocolate mixture.
4. Gently fold in fresh raspberries, ensuring some break down to create streaks, while others stay whole for texture.
5. Drizzle melted coconut oil over the mixture and fold until evenly distributed.
6. Transfer the mixture to the prepared baking dish and press down firmly, packing it into the corners.
7. If desired, sprinkle additional raspberries and sliced almonds on top, gently pressing them down.
8. Refrigerate the dish for at least 2 hours, or overnight for the cleanest cuts and firmest texture.
9. Lift the mixture from the dish using the parchment paper overhang and cut it into squares.
10. Serve immediately for a fudgy texture, or store them in an airtight container in the refrigerator for up to one week.

Notes

• For different flavor profiles, try substituting almond butter with peanut butter or cashew butter.
• Switch up the fruit—use strawberries, blueberries, or dried cranberries instead of raspberries.
• Experiment with different sweeteners such as honey, agave, or stevia.
• For an extra indulgent treat, add a drizzle of dark chocolate on top.
• If almond butter is too thick, microwave it for 20-30 seconds to soften.
• If you don't have oats, try finely ground almonds or coconut flour for a grain-free version.

Nutrition

• Serving Size: 1 square
• Calories: 150
• Sugar: 8g
• Sodium: 50mg
• Fat: 12g
• Saturated Fat: 3g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 12g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 0mg