Homemade chocolate is such a decadent treat! This easy paleo fudge recipe is rich and satisfying and so simple to make!
True story: I’ve been playing with various paleo fudge recipes for years. At Christmas I made one that tasted JUST like conventional fudge, but it was a gooey mess. One year I tried using cacao butter and it was too heavy and made me feel sick.
Lots of paleo fudge recipes have to stay refrigerated to hold up, and others call for large amounts of coconut ingredients, which have a strong flavor.
This paleo fudge recipe has none of the above problems! While we place it in the fridge to set up initially, it’ll hold up at room temperature all day long (or for as long as it lasts!). Keep in mind, it will melt in your hands if you try to savor it too long like my kids do, however.
I used just a small amount of coconut butter so as to impart just enough texture without changing the flavor. And believe me when I say, this fudge doesn’t make me feel sick, but I COULD make myself sick on it because it’s hard to stop eating it!
My easy paleo fudge recipe: ingredient notes
This recipe does have sugar in it because it calls for chocolate chips, so let’s just get that out of the way. You could always use my homemade chocolate chips to keep it totally refined sugar-free, but it probably will not set up quite as well. (Note to self: trying that next.)
Aside from that, it’s sweetened with a combo of maple syrup and raw honey, my favorite way to sweeten things (as noted in this vanilla soft serve recipe). You could also use just one or the other.
You’ll also find cashew butter, but you could theoretically use any nut or seed butter. Cashew butter has a creamy, fluffy texture and a nice, neutral flavor, so it’s what I went with. I can’t promise that another nut or seed butter would have the exact same results, but it’s worth trying if you have a different one on hand. (If you use something different and it works well, let us know in the comments!)
Finally, you can top this paleo fudge recipe with anything your heart desires. I really like chopped nuts in fudge, but my kids are partial to sprinkles, so I used these naturally-colored sugar crystal sprinkles and they thought the fudge was extra special and fancy (it kinda was!).
This fudge really does come together quickly and easily and is much less finicky than conventional fudge recipes. Find the full recipe below.
Easy Paleo Fudge
Yield 12-16 servings
- Line an 8 X 8 glass dish with parchment paper.
- Combine all ingredients in a large saucepan and place over medium-low heat on stove top.
- Stir ingredients as they melt, and remove from heat once totally smooth and melted (this should only take a couple minutes).
- Pour the fudge into your prepared dish and smooth top with a rubber spatula. It's ok if it doesn't reach the edges of the pan completely. It doesn't have to be perfect. 😉
- Sprinkle nuts or sprinkles on top, if desired, and place in refrigerator for about an hour or so to set up.
- Cut into small squares (this fudge is rich and a little goes a long way!) and serve. Store in an air-tight container or in the refrigerator if you prefer (though the texture will hold up at room temperature).