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4.5 from 2 votes

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



  • line a mini loaf pan (5 3/4 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
  • melt the cacao paste and cacao butter in a large bowl over simmering water (double boiler)
  • 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 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.
  • remove fudge from pan by pulling on the sides of the excess paper
  • 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 1/3 cup, shave the chocolate with a knife and fill the measuring cup. Measure the cacao butter the same way.