Why You’ll Love This Recipe

I love this recipe because it’s simple yet feels luxurious. There’s no baking involved, so it’s quick to prepare and foolproof for any skill level. The almond butter makes the fudge base creamy and rich, while the cocoa gives it that deep chocolate flavor. The raspberry layer adds a fresh, fruity brightness that balances everything perfectly. Plus, these squares are easy to customize and look gorgeous when served, so they’re as impressive as they are delicious.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the Fudge Base:
1 cup almond butter
½ cup maple syrup or honey
2 cups rolled oats
½ cup cocoa powder
1 teaspoon vanilla extract
Pinch of salt

For the Raspberry Layer:
1 cup fresh or frozen raspberries
2 tablespoons honey or agave syrup (adjust for sweetness)
1 tablespoon lemon juice
Optional: ½ cup chopped almonds for topping

Directions

1. I begin by lining an 8×8-inch baking dish with parchment paper, leaving some overhang on the sides so it’s easy to lift the fudge out later.

2. In a large mixing bowl, I combine the almond butter, maple syrup, cocoa powder, vanilla extract, and salt. I stir until everything is smooth and well blended.

3. I gently fold in the rolled oats until they’re evenly coated with the almond butter mixture.

4. I transfer the mixture to the prepared baking dish and press it down firmly with a spatula to form an even base layer.

5. To make the raspberry layer, I heat the raspberries, honey, and lemon juice in a small saucepan over medium heat for about 5 minutes, stirring occasionally until the raspberries break down and form a slightly thick sauce.

6. I pour the raspberry mixture over the fudge base and spread it evenly to cover the surface.

7. If I’m using chopped almonds, I sprinkle them over the top for a little crunch and visual appeal.

8. I cover the dish with plastic wrap and refrigerate it for at least 2 hours, or until the fudge is firm and set.

9. Once chilled, I lift the fudge out of the pan using the parchment overhang, cut it into squares, and serve.

Servings and Timing

This recipe makes about 16 squares. It takes around 10 minutes to prepare and about 2 hours to chill, for a total of approximately 2 hours and 10 minutes.

Variations

I sometimes use peanut butter or cashew butter instead of almond butter for a different flavor. For an extra-decadent touch, I add a drizzle of melted dark chocolate on top before chilling. If I want a lower-sugar option, I replace the maple syrup with sugar-free syrup or a few drops of stevia. For a festive twist, I use a mix of raspberries and strawberries in the topping layer.

Storage/Reheating

I store the fudge squares in an airtight container in the refrigerator for up to 5 days. For longer storage, I freeze them for up to 2 months, placing parchment paper between layers to prevent sticking. When I’m ready to enjoy them, I let them thaw in the fridge or at room temperature for about 15 minutes before serving.

FAQs

Can I use quick oats instead of rolled oats?

Yes, I can, but the texture will be a little softer and less chewy.

Can I make this vegan?

Yes, I use maple syrup or agave instead of honey to keep it vegan-friendly.

Do I have to cook the raspberry layer?

Cooking helps thicken the raspberries and concentrate their flavor, but I can also mash them fresh for a raw version.

Can I use frozen raspberries?

Absolutely! I just thaw them first and drain any excess liquid before cooking.

Can I replace almond butter with peanut butter?

Yes, peanut butter works beautifully—it gives a slightly richer, more classic fudge flavor.

How do I make the fudge firmer?

I add a bit more oats or refrigerate it longer for a firmer texture.

Can I add chocolate chips to the base?

Yes, I sometimes stir in mini chocolate chips for extra bursts of chocolate flavor.

What’s the best way to slice clean squares?

I chill the fudge well and use a sharp knife warmed slightly under hot water, wiping it between cuts.

Can I make these nut-free?

Yes, I substitute sunflower seed butter for almond butter—it still tastes great.

Can I serve these at room temperature?

Yes, but they soften as they sit out, so I like to keep them chilled until just before serving.

Conclusion

These Decadent No-Bake Raspberry Almond Fudge Squares are my go-to dessert when I want something easy, beautiful, and completely satisfying. I love the way the creamy chocolatey base pairs with the tart raspberry topping—it’s the perfect balance of indulgence and freshness. Whether I’m making them for guests or just to treat myself, they always turn out stunning and delicious with zero stress in the kitchen.