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.
The best paleo fudge
Paleo chocolate fudge is a dense dessert that is made by melting chocolate and other ingredients together and then allowing them to set. Each square of fudge is packed with a rich chocolaty flavor. This recipe also uses a cashew butter and chopped pecans to create a texture that is both creamy and crunchy. We just love this dessert. It’s got the perfect mix of textures and sweet flavors, and it’s also healthy and easy to make. You can prepare a pan of this paleo fudge and snack on it for days. Or serve it after some other paleo favorites, like Chicken Paleo Zucchini Fritters and Paleo Chicken Thighs Recipe.
What makes this fudge healthy?
This chocolate fudge recipe uses ingredients that are paleo-friendly, but also healthier versions of what you often see in fudge recipes. The cashew butter has no added sugar, but has plenty of protein. By using unsweetened chocolate, and adding pure maple syrup as the sweetener, you skip unnecessary refined sugars. Coconut sugar, which comes from coconut palm sap, also sweetens in a less-processed way. This recipe is also gluten-free, corn-free, and vegan.
Can I substitute the cashew butter for almond butter?
Yes, almond butter works, too. Both are paleo options that can be used interchangeably in this chocolate fudge recipe.
Can I substitute the arrowroot powder?
Yes, you can! Arrowroot powder is a thickening agent that will help the fudge keep its shape. It 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.
How to make healthy paleo 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 in the vanilla and chopped pecans. 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.
How to store it
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. You can leave it in the fridge or at room temperature, whichever you prefer.
How long will it keep
Paleo fudge can last about 1 week when left at room temperature or 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.
How many calories are there per serving?
If you make this recipe and divide the pan of paleo chocolate fudge into 24 pieces, then each serving only has 110 calories!
Full Recipe Instructions
Paleo Chocolate Fudge
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 9x9 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
Nutrition
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