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    Home | Recipes | All Desserts

    Chocolate Fudge (Vegan, Paleo, GF, DF)

    By Adriana Harlan | 22 Comments | Published: Jun 11, 2014 · Modified: Dec 16, 2020

    Recipe Reviews
    5 from 4 reviews

    This Chocolate Fudge is rich, creamy, light and has a hint of coffee. It's served frozen for a delicious summer dessert that you can make in under 30 minutes using real dark chocolate and cacao butter.

    a wooden cutting board with paleo chocolate expresso fudge and raspberries in a plate in background
    Chocolate Fudge • gluten free, Paleo, 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.

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    Chocolate Fudge (Vegan, Paleo, GF, DF)

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    5 from 4 reviews
    Recipe by Adriana Harlan
    Servings :10
    Prep :25 minutes mins
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    Ingredients

    • 1 ¼ cup raw cashews
    • ⅓ cup cacao paste, or 100% dark chocolate
    • ¼ cup cacao butter
    • 1 cup full fat coconut milk
    • ½ cup unrefined coconut sugar
    • 2 teaspoons organic ground coffee
    • ⅛ teaspoon fine himalayan salt
    • 2 teaspoons vanilla extract
    To see the brands I use, click each ingredient above or visit my Amazon shop.

    Instructions
     

    • 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.
    • In a food processor, pulse the cashews for a few minutes until creamy like peanut butter. Set aside.
    • Melt the cacao paste and cacao butter together in a large bowl over simmering water (double boiler). Set aside.
    • In a medium saucepan, heat the coconut milk, coconut sugar, ground coffee and salt over medium heat just until it starts to bubble.
    • 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.
    • Pour 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.
    • Remove fudge from pan by pulling on the sides of the excess paper and dust top with cacao power. Wait 5 minutes before serving.

    Notes

    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.

    Nutrition per serving

    Calories: 205.5kcalProtein: 3.9gFat: 15.6gSaturated Fat: 6.8gSugar: 6.5gFiber: 1.8gCarbohydrates: 13.7gNet Carbs: 11.9g

    *This post may contain affiliate links and as an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy for more details.

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    About Adriana Harlan
    Hi I'm Adriana, a chocoholic who recreates classic desserts using clean, wholefood ingredients so you can indulge more healthfully. Meet Adriana →

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