Nuttilicious no bake almond-coconut fudgies

If you’ve read the introduction to Helen’s delicious Pesach you’ll know that ‘fake chametz’ is a real bugbear of mine. Pesach only lasts for a week and if people can’t make it through without eating a pseudo-pizza (bleurgh) or similar then they have a problem, in my opinion. There’s so much delicious food that is completely suitable to eat on Pesach – and all year! – why not just eat some of it?!

With this in mind, I decided to try my hand at making no-bake cookies using only Pesach-friendly ingredients. No-bake cookies seem to be An American Thing, if the Internet is to be believed. I’ve certainly never made anything quite like these before, although they do bear a passing resemblance to our Great British chocolate crispy cakes. The main difference is that the mixture that holds everything together is boiled up and is altogether more fudgy than the British version which is more of a melt & stir. 

I don’t know whether the standard variety, which seem to involve rolled oats, are more ‘cookie-ish’ but despite being round and flat and looking quite like cookies, the texture of these was nothing like what I expect from a cookie. It was completely fudgy. Which, let me stress, is no bad thing! But I didn’t feel I could call them no bake cookies, even if that’s what they are. Hence, no bake fudgies. Which is altogether more descriptive.

To be honest, if you’re pressed for time, you could just squash the mixture into a tin, chill, and cut into squares of fudge, instead of forming neat round dollops. I’m sure nobody would mind. They’d be too busy eating a second one. Or a third…

I was initially going to make these chocolatey, but chocolate is a controversial ingredient here at the moment. Kipper has become somewhat obsessed with it, and our attempts to limit consumption have not been universally appreciated. Only last night we had a MAJOR  SCREAMING MELTDOWN for the best part of an hour, because having cleaned her teeth and had a shower, we wouldn’t let her then eat chocolate before getting into bed. I know, totally unreasonable…

Anyway, I decided, on balance, to make them not chocolatey, just to help Kipper avoid the temptation to eat the whole batch at one sitting. Although, given the way she attacked the spoon I gave her to lick, I’m not sure that won’t happen anyway! I’ve specified ‘nut butter’ in the recipe – I expect most people will use peanut butter, but I can’t bear to be in the same room as it, so I used almond butter. Take your pick.

The end result was fairly incredible, if I’m honest. Nutty, fudgy, sweet with a hint of salt, incredibly moreish. Mmm. I’ve been telling myself that they’re actually healthy – all those nuts, coconut, milk etc. – but I’m afraid the nutritional info (see below the recipe) doesn’t lie. Just have one, then. Mmmm.

Oh heck, it’s Pesach, have as many as you like!

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Makes 12 largish cookies. Mmmmm.

Nuttilicious no bake almond & coconut fudgies

No bake almond-coconut cookies
Yields 12
Write a review
Prep Time
20 min
Prep Time
20 min
196 calories
17 g
7 g
13 g
4 g
4 g
42 g
35 g
14 g
0 g
8 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 196
Calories from Fat 114
% Daily Value *
Total Fat 13g
Saturated Fat 4g
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 6g
Cholesterol 7mg
Sodium 35mg
Total Carbohydrates 17g
Dietary Fiber 2g
Sugars 14g
Protein 4g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 125g sugar
  2. 35g butter
  3. 65ml milk
  4. 150g nut butter
  5. 0.5 tsp vanilla essence
  6. pinch salt
  7. 80g dessicated coconut
  8. 50g flaked almonds
  1. Put the sugar, butter and milk into a heavy-based pan and heat over a medium flame until everything is melted together and the mixture has come to a boil. Keep on a fast boil, stirring, for 1-2 minutes. The mixture should be thick and well amalgamated.
  2. Add the nut butter and beat well in. Stir in the vanilla and salt and mix well to give a smooth mixture.
  3. Stir in the coconut and almonds and mix well. The mixture will be very thick. Dollop 12 blobs onto a lined baking sheet and flatten slightly.
  4. Place the tray in the fridge and allow to chill for several hours until completely firm. Enjoy!
My Mum loves anything fudgy, so I’m entering these into this month’s Treat Petite, organised by Cakeyboi (who also hosts this month) and The Baking Explorer, which is after things you would make for your Mum.
I’m also putting it in for Tea Time Treats, organised by Karen at Lavender & Lovage and Janie at The Hedgecombers (who is hosting this month) which is on the theme of biscuits & cookies, since these are, allegedly, ‘no bake cookies.’




  1. Oh good Lord these look amazing. I don’t think I should have even looked! Do you think they’d be awful parev?

  2. I am hooked! And I wouldn’t care if you called them cookies, fudgies or traybake!
    Thanks so much for sharing with Tea Time Treats 🙂
    Janie x

  3. I love easy recipes like these that take little time to make but taste delicious.

  4. Oh these look scrummy! love the fact you don’t have to bake them either!

  5. These look so moreish, I think I’d happily devour at least 3 at once! 🙂

  6. Thanks Helen – your mum and I must have the same fudgy tastes! Great entry for Treat Petite x

  7. Oh wow i want some. I’ll definitely be making some of these at the weekend (or maybe tonight).

  8. Mmm these look so yummy!

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