This Paleo Chocolate Fudge is rich and creamy. This decadent dessert is allergen friendly and healthy without losing any of the delicious chocolate smoothness that makes fudge so yummy.
For more chocolate-lover recipes, try our paleo chocolate pudding and chocolate meringue cookies.
Table Of Contents
Recipe Details
I can’t get enough of this Paleo Chocolate Fudge! It’s got the perfect texture and rich flavor, making it a decadent dessert that I don’t have to feel bad about. It avoids refined sugars for a healthier treat.
- TASTE: Rich, chocolaty, and nutty, this fudge tastes amazing. It’s sweet with a hint of bitterness from the chocolate that balances just right.
- TEXTURE: This fudge is dense and smooth. And the cashew butter and chopped pecans create a texture that is both creamy and crunchy.
- TIME: It takes 15 minutes to prep and 3 hours to cool.
- EASE: This recipe is so easy to make. It’s quick and simple and you can easily freeze it for later.
What You’ll Need
Ingredient Notes
- Unsweetened baking chocolate- This ingredient is rather bitter because it has no refined sugar added to sweeten it. But this recipe is plenty sweet, don’t worry.
- Maple syrup- This will be the sweetener for the recipe so we can avoid refined sugars.
- Coconut sugar- This comes from coconut palm sap and also sweetens in a less-processed way.
- Arrowroot powder- This is a thickening agent that will help the fudge keep its shape.
Add-ins and Substitutions
- Substitute almond butter- Either nut butter is a paleo option that can be used interchangeably in this chocolate fudge recipe.
- Use different nuts- Instead of pecans, you can use cashews, macadamia nuts, walnuts, hazelnuts, or almonds.
- Substitute the arrowroot powder- It can be replaced with tapioca starch, potato starch, or cornstarch. Keep in mind that they will have a slightly grainier texture.
- Use a different chocolate- If you wanted to make this fudge not paleo, just substitute semi-sweet chocolate, milk chocolate, dark chocolate, or white chocolate.
How to Make Paleo Chocolate Fudge
- Melt the chocolate. Break the baking chocolate into pieces and put them in a saucepan. Add the maple syrup and coconut oil to the chocolate and allow it to melt over medium-low heat.
- Whisk in ingredients. Add the arrowroot powder, cashew butter, coconut sugar, and salt once the chocolate has melted. Whisk everything together until well incorporated.
- Add the vanilla and pecans. Take the pan off the heat and add the vanilla and chopped pecans to the mixture. Stir.
- Prep the baking pan. Line a 9 x 9 baking pan with parchment paper and pour the fudge inside. Top with more chopped pecans.
- Refrigerate. Cover the pan with plastic wrap and place it in the refrigerator for 3 hours, or until solid.
- Cut the chocolate fudge. Once the fudge is solid, use a smooth-edged knife to slice it into about 24 pieces.
Pro Tip: Always wait until after the fudge has cooled to cut it because it will be less sticky. Use a smooth-edged knife to make it easier.
Recipe Tips
- Break the chocolate up- To keep the chocolate melting at an even rate, break the baking chocolate bar into pieces so they melt more quickly.
- Take the pan off the heat before adding the nuts- You don’t want to burn your fudge, so take it off the heat when you add the nuts as it will be warm enough to whisk without being too hot.
- Line your baking sheet with parchment paper- Doing this makes it easier to get the corner and side pieces out when it’s time to cut and remove them.
FAQs
What is the secret to smooth fudge that is not gritty?
The secret is to allow your fudge to cool undisturbed. This allows everything to set, and when you cut it, it will be smooth, creamy, and dense.
How many calories per serving of fudge?
This recipe makes a pan of 24 pieces of paleo chocolate fudge. Each serving is only 110 calories!
Serving Suggestions
This vegan Paleo Chocolate Fudge is a sweet treat you won’t be able to get enough of. It tastes delicious when served with other desserts or coffee.
- Chocolate treats: Serve this fudge alongside some Chocolate Bark, Chocolate Brandy Fig Bonbons, or Chocolate Covered Dates.
- Cookies: Pair it with some White Chocolate Macadamia Nut Cookies, Double Chocolate Cookies (VIDEO), Cookies And Cream Cookies, or Pecan Shortbread Cookies.
- Cakes: Serve it with a slice of Chocolate Mousse Cake, Chocolate Cheesecake Bars, Tiramisu Cake (VIDEO), or some Oreo Cake Pops (VIDEO).
- Beverages: Enjoy this Paleo Chocolate Fudge with a Hot Chocolate, Pumpkin Spice Latte, Iced Caramel Macchiato, or Caramel Frappuccino (Starbucks Copycat).
Make This Recipe in Advance
Make ahead: Since this recipe needs to cool for at least 3 hours, you can make it ahead of time and store it in the refrigerator.
Storing: The best way to store this Paleo Chocolate Fudge is by placing the pieces in an airtight container with a sheet of wax paper in between each layer. This keeps the fudge from sticking to itself and also locks in moisture so that the fudge doesn’t get dry and crumbly. You can leave it in the fridge or at room temperature, whichever you prefer.
Freeze: You can also place it in the freezer, where it can stay for a few months in an airtight container.
More Yummy Chocolate Desserts!
Full Recipe Instructions
Paleo Chocolate Fudge
This Paleo Chocolate Fudge is so decadent and rich. With each piece full of chocolate flavor & crunchy toasted pecans, you'll have trouble stopping at one.
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Servings: 24 pieces
Calories: 110kcal
Ingredients
- 6 ounces unsweetened baking chocolate
- 1/2 cup pure maple syrup
- 2 Tbsp coconut oil
- 3 Tbsp arrowroot powder
- 1/2 cup creamy cashew butter
- 1/4 tsp fine sea salt
- 1 Tbsp coconut sugar
- 1 tsp vanilla extract
- 1/3 cup toasted chopped pecans + a few extra for topping the fudge
Instructions
- Break The chocolate bar into chunks and place it in a saucepan. Then add the maple syrup and coconut oil and let the chocolate melt over medium-low heat. 
- Once the chocolate has melted add in the arrowroot powder, cashew butter, salt, and coconut sugar. Using a whisk, stir everything together until well incorporated.
- Remove the fudge off the heat and stir in the vanilla extract and chopped toasted pecans.
- Now line a 9×9 inch baking dish with parchment paper and pour the fudge inside. Then you can top it with a few additional chopped pecans.
- Now cover with plastic wrap and place in the refrigerator for about 3 hours or until the fudge is solid.
- Once the chocolate fudge has solidified you can cut it into about 24 pieces. Place the fudge pieces in an airtight container and keep refrigerated for about one week. 
Notes
- SUBSTITUTIONS: Arrowroot powder can be replaced with Tapioca starch, potato starch, or cornstarch. But they will have a grainier texture and may cause your fudge to be less smooth. I find that arrowroot powder gives this fudge the creamiest and smoothest texture. Almond butter can be used in place of cashew butter. But cashew butter will give you the creamiest fudgy texture.
- HOW TO STORE: The best way to store chocolate fudge is by placing the pieces in an airtight container with a sheet of wax paper in between each layer. This keeps the fudge from sticking to itself and also locks in moisture so that the fudge doesn’t get dry and crumbly. It is best kept in the fridge.
- HOW LONG WILL IT KEEP: Paleo fudge can last about 1 week when left in the fridge. If you want to keep it for longer, you may want to place it in the freezer, where it can stay for a few months in an airtight container.
Nutrition
Calories: 110kcal | Carbohydrates: 10g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Sodium: 28mg | Potassium: 109mg | Fiber: 1g | Sugar: 5g | Calcium: 18mg | Iron: 2mg
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Hi, I’m Dina, so glad you stopped by! I believe life is too short for bad coffee and boring meals. With my easy to follow step-by-step recipes, you’ll be surprised at how quickly a wholesome and delicious meal can come together. I hope you find something you enjoy!
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