This Paleo Coconut Oil Fudge is so easy, has only 5 ingredients, takes less than 5 minutes to make and tastes amazing! Dairy free, gluten free, and naturally sweetened.
Fudge was a treat my family made often when I was young. More times than not, it was the dessert made for birthdays and celebrations. The kind we made though was not healthy at all- packed with sugar and other undesirable ingredients.
This fudge, on the other hand, is packed with healthy fats from the coconut oil and almond butter, is naturally sweetened with real maple syrup, and it’s just as delicious!
This fudge does need to stay in the fridge or freezer. It gets soft pretty fast at room temperature. Sinking your teeth into cold fudge is so good though! So it’s not a bad thing at all!
You can use any nut butter you want for this. I used almond butter to keep it paleo, but you can use peanut butter if you'd like. You can also use sunflower seed butter to make it nut free if there’s a nut allergy you're working around.
This coconut oil fudge is creamy, sweet, and so delicious! If you are looking for a healthier fudge- this is it!
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Paleo Coconut Oil Fudge
Ingredients
- ½ cup melted coconut oil, refined for no flavor
- ½ cup creamy almond butter
- ½ cup cacao powder
- ¼ cup maple syrup
- ⅛ teaspoon salt unless almond butter is salted, then leave out
Instructions
- Line a loaf pan with parchment paper and set aside.
- In a small pan, combine coconut oil, cacao, almond butter, maple syrup and salt. Heat over medium heat and whisk until smooth. It does not need to boil or come to a certain temperature.
- As soon as it's smooth, pour into prepared pan. Place in fridge and let set for ar least 2 hours.
- Store in fridge or freezer.
Sara C says
Could you please provide your address so we can come live with you?? ? Seriously have not made anything yet my family hasn’t loved. I could eat your Whole30 ketchup with a spoon (ok I have). Made this fudge last night and it was easy, amazing, and a lifesaver!! I’ve been gluten free for a few years and just found out I’m sensitive to refined sugar, dairy, and eggs, and I’m still in mourning lol. This lifted my spirits a lot! I’m vegetarian but when I make the Spanish chicken for my family I use the same seasoning and make myself a pan of mushrooms, peppers, potatoes, and Brussels sprouts, or whatever I happen to have lying around; I make extra seasoning & keep it on hand in the freezer. Just plugged your blog on my FB page and 2 Hashimoto’s groups I’m in; there are lots of people out there who don’t just do Whole30, but because of autoimmune issues have to eat that way all the time! It can be physically and emotionally exhausting; kudos to you for making it easier.
Jessica DeMay says
Haha- thanks, Sara! 🙂 I am so glad you are enjoying my recipes! Thank you for trying my recipes and for the kind words. I appreciate you telling others about my blog. I totally understand. My husband deals with digestive issues that make it so he can't have a lot of food, but that doesn't mean flavorless and boring. I really try to make tasty food for people that have dietary restrictions. Thank you for the sweet feedback!
Rebecca White says
So, these wouldn't be good to ship to Iowa? Bummer, my son was wanting some healthier fudge from home.
Jessica DeMay says
Hi Rebecca- unfortunately it won't hold up in the mail. You could send him all the ingredients and he could make it himself. It's that easy!! He could make it in the microwave if he doesn't have access to a stove. 🙂
Kim Forthofer says
These look delicious. Is there a different alternative to almond butter that can be used to keep these dairy free? I'm allergic to nuts!
Jessica DeMay says
Hi Kim- sunflower butter will work great. I hope you enjoy!
Fatma says
My gosh, Thank you. am doing Vegan Keto and this one fits perfectly I just subbed the sweeter with 1 cup Xlya. tasted amazingly yummy and kinda crunchy cause of the Xlya :))
Jessica DeMay says
You're welcome! I'm so glad you like my recipe! Thanks for the great feedback 🙂
JoCarole Carpenter says
Can you use coconut cream instead of the almond butter?
Jessica DeMay says
Hi JoCarole- that may work, but I can't say for sure. I guess I don't see why not, but the taste and texture will be different. Let me know if you try it and how it comes out. Thanks!
Shanee says
I have made this using sunbutter and honey and it came out wonderfully, for all who were asking about substitutions. I also portioned it out into silicone baking cups filled just about a little less then half an inch. Once hardened I popped them out and they look just like Reese's cups! A great healthy treat!
Jessica DeMay says
Thanks for trying my recipe, Shanee! Your version sounds delicious and I love how you make little cups with them. What a great idea!
FIONA says
This stuff is immense. For me it tastes more like expensive chocolate truffles than fudge, just without the dusting of cocoa powder to finish them off. Very rich and melt luxuriously in the mouth. So easy to make too. Thanks for a great recipe.
Jessica DeMay says
You're welcome, Fiona! I've had other people say that as well. Yes, it is rich. Thanks for trying my recipe 🙂
Crystal says
Thats a great idea. I bet once it cools you could scoop out and roll in coco powder like a truffle!
Jessica DeMay says
That sounds wonderful!
Victoria says
Would Agave nectar work in place of honey? Which would taste better?
Jessica DeMay says
Hi Victoria- agave isn't a healthy option, but you can use maple or honey. The recipe calls for maple, but you can use honey if you want. I hope you try it!
Irish girl says
Just wondering if peanut butter would work instead of almond butter?
Jessica DeMay says
Yes, definitely!
Marwa says
Hi..
I really liked this fudge, but can't get the recipe ?!
It says the site can't be reached?
Jessica DeMay says
I'm sorry, Marwa- I'm not sure why that is. I just tried and it's working for me. Here is the link, try that:https://www.goldenbarrel.com/recipe/coconut-oil-fudge/
Marwa says
Thank you ?
It worked ?
Jessica DeMay says
You're welcome!