Chewy Molasses Nut Fudge

Recipe by Dianne Dillman, Shuttle Contributor, Food Writer, Professional Chef and Weavers Way working member


  • I cup (9 oz.)  natural almond, sunflower seed or peanut butter
  • 2/3 cup coconut oil
  • 1/4 cup molasses
  • 1 Tbs. raw honey
  • 1/4 cup pecans, almonds, walnuts, peanuts or hickory nuts, toasted and finely chopped
  • 1 Tbs. cocoa, cacao or carob powder
  • Good pinch of fine sea salt
  •  A few chopped toasted nuts or flaky sea salt for the top, optional

At home I call these “Goldenberg’s Fudge”, but I’m afraid of being slapped with a copyright infringement suit. I modeled them after Philadelphia’s original Goldenberg’s Peanut Chews — a combination of chocolate, chewy toffee and peanuts. The company was created in 1917 and is now owned by Just Born, the maker of Peeps.

These are easy and fast to make, gluten-free and relatively healthy. I keep mine in the fridge to satisfy sweet cravings. 

Peanuts are not safe for me, so I make these with almond butter; you can use other nut butters alone or in combination. My last batch had hickory nuts that I foraged. They’re sweet — a little like a pecan in flavor and uniquely delicious. 


Line an 8-inch by 4-inch bread pan with parchment paper; fold and press it into the corners.

Heat the nut butter, coconut oil and molasses in a small saucepan over low heat, stirring gently until it all comes together in a smooth mixture, about three to five minutes.

Off the heat, stir in the honey. Pour half of the mixture into a small bowl and whisk in the cocoa, cacao or carob powder until well combined and there are no lumps. If it is too thick and dry, whisk in a little milk or nondairy milk.

Stir the finely chopped nuts and salt into the pot. Pour the mixture into the lined bread pan, scraping the pot with a spatula to get everything. Smooth the top. Pour the chocolate mixture on top, spread in an even layer and smooth the top. Sprinkle with the chopped nuts or salt if desired.

Chill in the fridge until firm, about four hours. Lift the parchment to remove the fudge from the pan; cut into slices or squares. I store them in the fridge in a sealed container. They keep well for a month. You can freeze them as well.