5-Ingredient Sunbutter Fudge

sunbutter fudge
image source: sheri silver | babble

My youngest was diagnosed with a peanut allergy almost six years ago — so we have become well acquainted with alternatives to peanut butter. And there are quite a few. Our favorite by far is almond butter, but a few years back a classmate’s tree nut allergy found me picking up a jar of sunbutter.

Sunbutter (made from sunflower seeds) is a perfect solution to those with a nut allergy, and the taste and texture make it an easy swap in almost any recipe — like this Freezer Fudge!

sunbutter freezer fudge
image source: sheri silver

If you’ve never made freezer fudge before, you are in for a treat. Unlike traditional fudge, freezer fudge is not cooked. So no candy thermometers, checking temperatures, etc. Even better? You need far fewer ingredients — and no dairy required, making this a truly “allergy friendly” treat.

All you need is three simple ingredients — your choice of nut or sunbutter, coconut oil, and honey. A quick stir and a pop in the freezer and you’re ready to serve! I added some melted (dairy-free) chocolate chips and a bit of flaky sea salt. You can keep it simple or jazz things up as you prefer!

Coconut oil softens quickly at room temperature, so these treats are best enjoyed straight from the freezer. Which, I suspect, will not be a problem.

sunbutter freezer fudge
image source: sheri silver

Sunbutter Freezer Fudge

Makes: about a dozen small pieces


  • 1 1/2 cups sunbutter
  • 6 tablespoons coconut oil
  • 1/4 cup honey
  • 1 cup dairy-free chocolate chips (optional)
  • Flaky sea salt, for sprinkling (optional)


  1. Line an 8″ x 4″ loaf pan with parchment or plastic wrap in both directions, leaving an overhang for easy removal.
  2. In a small saucepan, over low heat, stir the sunbutter, coconut oil, and honey until melted and smooth. Pour into your prepared pan and tap gently to level. Freeze until solid (about an hour). Using your parchment “sling,” remove from pan and cut into squares.
  3. For the chocolate drizzle, melt chocolate chips in the top half of a double boiler set over barely simmering water. Let cool to warm and transfer to a zip-top bag. Snip a hole in the corner and drizzle atop the fudge. Immediately sprinkle with flaky sea salt, if using. Keep fudge stored in the freezer in an airtight container.
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