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Paleo Chocolate Fudge

Paleo Chocolate Fudge • gluten free, dairy free, egg free, soy free, refined sugar free

OMGoodness guys! This was a hard one to keep away from my husband.

First bite he took, he was like: ummm… ummm… pause… ummm… OMG! What is this? This is the best thing you’ve ever made… I think the best dessert I’ve ever had…

I thought WOW… really?

I guess he is right if you are like him and love a creamy chocolate fudge. He says what takes this fudge over the top is that it is very cold and has a hint of coffee. Imagine the creamiest coffee, chocolate ice cream fudge possible and you’ll begin to understand what he means. He liked it so much that he made a second batch all by himself to serve for dessert to our guests after dinner.

This fudge is rich and light at the same time. The smooth and creamy consistency comes from the cacao, coconut milk and cashews used in this recipe.

This fudge is best served frozen and also tastes great when served with fresh raspberries.

Paleo Chocolate Expresso Fudge

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4.5 from 2 reviews
Paleo Chocolate Fudge (gluten free, dairy free, egg free, soy free, refined sugar free
  • 1¼ cup raw cashews
  • ⅓ cup cacao paste or unsweetened dark chocolate*
  • ¼ cup cacao butter*
  • 1 cup full fat coconut milk
  • ½ cup raw coconut palm sugar
  • 2 teaspoons organic ground coffee
  • ⅛ teaspoon salt
  • 2 teaspoons vanilla extract
  1. line a mini loaf pan (5¾ x 3 inch) with parchment paper, making sure the paper covers all four sides of the pan and leaving some excess paper over the edges of the pan
  2. in a food processor, pulse the cashews for a few minutes until creamy like peanut butter
  3. melt the cacao paste and cacao butter in a large bowl over simmering water (double boiler)
  4. in a medium saucepan, heat the coconut milk, coconut sugar, ground coffee and salt over medium heat just until it starts to bubble
  5. add the cashew butter, the coconut milk mixture and vanilla extract to the bowl containing the melted chocolate and stir to combine the ingredients together
  6. pour fudge mixture into the prepared loaf pan. Tap pan on the counter gently to remove any bubbles, then set the pan on a wire rack to cool. Cover pan and freeze overnight.
  7. remove fudge from pan by pulling on the sides of the excess paper
  8. dust top with raw cacao power and wait 5 minutes before serving
*I used cacao paste to make this recipe but you can also use unsweetened 100% dark chocolate. To measure ⅓ cup, shave the chocolate with a knife and fill the measuring cup. Measure the cacao butter the same way.


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© Living Healthy With Chocolate - All recipes and images are the original creation and sole property of Adriana Harlan, Living Healthy With Chocolate (unless otherwise noted) and may not be used, copied or transmitted without author consent. If you would like to republish any of my recipes or photos, I would be truly honored. Please contact me.

Posted in: bars / brownies / fudge, Desserts
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Love to hear your comments on this!

Comments: 17

  1. dina June 12, 2014 at 5:07 am Reply

    it looks amazing!

  2. […] came across this divinely decadent recipe on Living Healthy with Chocolate website. I made a few changes to reflect my own tastes but the result is no less heavenly! […]

  3. Julie June 13, 2014 at 11:17 am Reply

    I am making this for father’s day and I just put it in the freezer. How dark was yours? It looks really light but maybe that’s just the lighting and the picture? Mine is really dark looking. So, I’m a little worried! Also I burned out the motor on my mini food processor trying to make the cashew butter. I transferred it to my blender and added a little oil to help it out. It didn’t get quite as smooth as peanut butter. Anyway I can’t wait to try it! Thanks for all your recipes!

    • adriana June 15, 2014 at 9:16 am Reply

      Julie, did you use cocoa powder or raw cacao powder? Cocoa powder is usually darker in color. Regarding the cashews, next time you can soak your raw nuts for a couple of hours before making the butter so they are softer (sorry about your food processor!). How did they turn out?

  4. Julie June 16, 2014 at 4:21 pm Reply

    Thanks for responding. I used raw cacao paste. I appreciate the tip with the cashews. I’ll try that next time. Yes, there WILL be a next time. It was soooo delicious. Still looked nothing like yours and melted super fast but boy was it good and everyone loved it! Now I have a reason to go buy a better food processor!

  5. Julie June 24, 2014 at 10:44 pm Reply

    Hi Adriana Just had to let you know that I made this recipe and it is truly a decadent dessert for all the chocolate lovers out there !!! I used the Cacao Paste and it was just so creamy & luscious and the addition of the ground coffee was a big hit. Will be making this again & again. Please keep these dessert recipe’s coming they are just sooooo good. Julie xx

    • adriana June 25, 2014 at 1:05 pm Reply

      Thank you so much Julie!

  6. Susan July 7, 2014 at 10:50 pm Reply

    Just one question in respect of organic ground coffee – do you literally mean pure ground coffee beans or do you mean organic instant coffee powder/granules? xx

    • adriana July 9, 2014 at 11:57 am Reply

      Susan, either one will work, but I used an organic instant coffee powder/granule.

  7. Ashley July 8, 2014 at 1:26 pm Reply

    Is there another nut one could use instead of cashews for a good substitute? Thanks!

    • adriana July 9, 2014 at 11:48 am Reply

      Ashley, any nut would work with this recipe, however, the cashews give this fudge an extra creamy consistency.

  8. julie July 16, 2014 at 12:36 am Reply

    Hi Adriana….I was just wondering if you could double this mixture or would you have to add more coffee or something….could you please advise. Thanks

    • adriana July 16, 2014 at 9:13 am Reply

      Julie, yes you can double the recipe and make it on a larger pan. Double all ingredients in the list.

  9. Malin August 19, 2014 at 10:00 am Reply

    Is it possiple to make this nutfree? What could be used as a substitute for the cashews? I’m allergic, but this sounds just too delicious

    • adriana August 20, 2014 at 7:09 pm Reply

      Malin, substituting the cashews for something else will significantly change the taste. With that said, sunflower seed butter, peanut butter or real butter from grass fed cows may also work with this recipe.

  10. Tammy December 17, 2014 at 5:45 pm Reply

    Can I use something other than the coffee – can’t stand the taste or smell of coffee

    • adriana December 17, 2014 at 5:58 pm Reply

      Hey Tammy, you can omit the coffee in this recipe.

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