Paleo & Vegan Chocolate Fudge
This Paleo & Vegan Chocolate Fudge is incredibly smooth, rich, and chocolatey. It’s made with only four wholesome ingredients, there’s no cooking required, and dairy-free, refined sugar-free, and gluten-free! It’s the perfect holiday treat.
Back in high school, when I first start started experimenting in the kitchen and churning out tons of treats, I became infatuated with making fudge.
During the holiday season, I would make a ton of batches, in all sorts of flavors, but most of them got sprinkled with a generous dusting of flaky Maldon sea salt – my newest obsession at the time, and one that still continues to this day.
My mom would bring the fudge to share with her friends and “Rachel’s salty fudge” always got rave reviews – everyone loved how creamy and rich it was, and the touch of salt woke up the taste buds just enough to be exciting. Of course, that recipe was far from this Paleo + vegan chocolate fudge. it was loaded with chocolate chips and sweetened condensed milk. Both delicious things that are pretty far away from healthy.
So this year, in honor of Rachel’s salty fudge, I decided it was time to master a paleo/vegan chocolate fudge recipe. I immediately looked to my super easy paleo chocolate chunk recipe, thinking it could probably be pretty easily altered into a delicious, easy fudge.
And it turns out I was right! I played with the ratios on that recipe a bit and added a big dose of nut butter and managed to make an irresistibly good, incredibly easy chocolate fudge.
What do I need for this Paleo & Vegan Chocolate Fudge?
There are only four main ingredients here!
- Coconut Oil: It’s one of my staple paleo/vegan ingredients, and it helps keep this chocolate fudge solid but still creamy
- Cocoa Powder: I like to use Dutch-processed cocoa powder here because it gives a deeper color and richer flavor, but no worries if you can’t find any. Regular cocoa powder will also do the trick, it just might not be quite as dark.
- Maple Syrup: for sweetness, which can be switched out for honey if you prefer it.
- Nut Butter: it makes the fudge super-rich and gives it an ultra-creamy texture. I tried it with almond butter, and then peanut butter (not Paleo, but delish). The almond butter flavor blends more into the background, letting the chocolate shine, while the peanut butter is more noticeable. Cashew butter would also do a good job of highlighting the chocolate flavor.
There’s some optional vanilla extract and salt too, which I recommend but aren’t necessary for delicious vegan chocolate fudge. The mixture will be pretty thin and runny when you pour it into the pan, so I don’t recommend using this recipe if you want to mix anything in – it’s not thick enough to suspend anything in it.
Once you let it set though, you can go to town with toppings. I kept it simple and classic with a generous sprinkling of my favorite flaky sea salt – Rachel’s Salty Fudge, Take 2! You could also top it with cacao nibs, or chopped nuts, or really anything your heart desires :) enjoy!
Want more fudgy goodness?!
- Pumpkin Spice Fudge (Paleo & Vegan)
- Mocha Almond Fudge Bars (Paleo & Vegan)
- Chocolate Strawberry Fudge (Paleo & Vegan)
- Chocolate Peppermint Fudge (Paleo & Vegan)
Vegan Chocolate Fudge
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: 18 pieces 1x
- Category: Dessert
- Cuisine: American
This Paleo & Vegan Chocolate Fudge is incredibly smooth, rich and chocolatey. It’s made with only four wholesome ingredients, there’s no cooking required, and it’s Paleo + vegan! It’s the perfect holiday treat.
- ½ cup (112g) refined coconut oil
- ¾ cup (72g) cocoa powder, preferably Dutch-processed
- ¾ cup (192g) creamy almond butter, or nut butter of choice
- ⅓ cup (104g) maple syrup, can also use honey
- 1 teaspoon vanilla extract, optional
- ⅛ teaspoon salt, optional
- Flaky sea salt, optional
- Line a small baking pan with foil or parchment paper – I used a 9×5” loaf pan for a thick fudge. You can use an 8” square pan if you want thinner pieces.
- Melt coconut oil in a saucepan over medium-low heat or in the microwave for about 30 seconds to a minute. Whisk in the cocoa powder, nut butter, maple syrup, and if using, vanilla extract and salt, into the melted coconut oil until completely smooth.
- Pour mixture into the prepared pan. Refrigerate until chilled and firm, about 2 hours.
- Using a sharp knife, cut into squares. Sprinkle with flaky sea salt if desired. Store at cool room temperature or in the refrigerator.
- Calories: 140
- Sugar: 5
- Fat: 12
- Saturated Fat: 6
- Carbohydrates: 8
- Protein: 3
I love how you recreated your salty fudge, Rachel! I’ve never had a paleo version before, but I’m betting it’s even better than the regular kind. This looks SO good and is getting me even more excited for the holidays!
Doesn’t fudge just put you in the holiday spirit? Thanks Gayle!
May I have the sodium nutrition facts please?
Hi Ellie, sodium isn’t listed here because it can vary based on whether your nut butter is salted or not, and how much salt is in there. You can calculate yourself with specific brands on myfitnesspal.com!
This looks amazing! Love that it has nut butter in it.
Thanks so much Becky!!
I love your pics, they are always so mouthwatering. This fudge looks SO creamy!
Thanks so much, Ashley!
Love how simple these are to make. Can’t go wrong with fudge!
This looks so delish! I’ve never made my own fudge before, but looking at these pictures make me drool a bit! The addition of salt flakes is definitely a great way to wake up the taste buds! Pinning for later :)
This fudge looks absolutely perfect!! And I LOVE that it’s vegan!! :D
Chocolate fudge is the best! Love your paleo version and the flaky salt topping!
Thank you so much Laura!
as always, you amaze me with how you can make anything paleo and OH SO DELICIOUS AND DECADENT!!!
Free coconut oil!! What a fabulous gift! Thank you my dear! Fudge perfection, Rachel! So much goodness in these little bites and I love that they are wayyyy healthier than their counterparts! Way to go!
You’re the sweetest – thanks so much Traci!
Hi! Just found your blog :) Can you tell me, would coconut butter work instead of the coconut oil? I have coconut oil, but I’m curious if the butter would help it hold together better? What do you think?
Hi Chantelle. I only tested the recipe with coconut oil so I’m not sure how coconut butter would be, but my guess it that it would work out well and would probably just be a bit richer/more coconutty. Let me know if you try it that way!
This fudge is delicious and so easy to make!! The whole family loves it. Thanks! :)
So happy to hear that Allie! Thanks for your feedback :)
Hi there! I wonder if Tahini would work instead of a nut butter?
It should work just fine, just make sure you like the flavor of your tahini since it will come through.
This looks yummy and I am going definately going to try this recipe!One question though, it looks like you have at least two layers,one that is darker and solid and a second one much more creamy!?
Thank you for writing everything in grams!
Hi Maria, that’s just the way it set and looks in the pictures after editing. There’s only one layer and it’s all creamy goodness :) enjoy!
How long do the bars keep well?
They’ll keep in the fridge for a few weeks, or in the freezer for up to a year.
This recipe is aaaamazing! It’s the first vegan sweets recipe I’ve tried so I was skeptical about how it would turn out in texture and taste.. I was not disapointed! So rich and creamy and I love the coconut flavour that comes through.. i mixed some shredded coconut in half and topped the other with popcorn. I’m sure there are many variations! Excited and keen to try some more vegan dessert recipes now.. But I have a feeling this will be my signature! Thankyou!
Love your addition of popcorn – yum!! So glad you’re loving the fudge, thanks so much for sharing your feedback, Lauren.
Wow, these are great! I was a little hesitate, but heck I am definitely going to add pecan to my next batch. I used Cacoa powder and I love them.
Going to try more of your recipes, I’m an instant fan now.
Pecans sound like a great addition! Thanks so much for the feedback and I hope you love the rest of the recipes you try, Airmid!
Made this fudge and followed the recipe exactly and it was fabulous!!!! I couldn’t believe how good it was. I will definitely be trying more of your recipes. Thank you so much for sharing!!!!
I’m so glad you enjoyed it, Elizabeth! Thanks for the feedback.
I’m allergic to coconut. Do you think butter would work instead?
Hi Dana, I haven’t tested that way so no guarantees, but traditional fudge uses butter so it should be fine :)
Hey, I tried the recipe and I love it!
Great recipe, we really love it, Thanks!
I had Chunky Almond Butter, so I pre- processed it (using the blades) with the coconut oil & extract for 50-60 sec, to get it smooth, then added in sweetener & cacao powder & processed again.
I used Stevia powder sweetener (health food store & Amazon) instead & it turned out delicious!
FYI- Stevia powder is completely natural, derived from the Stevia plant leaf, is Zero-Glycemic Index, healthy & great guilt-free sweetener.
Stevia is perfectly safe for Diabetics, Obesity, Candida, Cancer, Gum Disease etc. People seem to have no energetic & emotional seesaw reactions, thus it is used by folks who want really healthy treats, & those with with Food Sensitivities, Allergies, Autism, ADD, ADHD, etc. It is completely natural, derived from stevia plant leaves, which trick your taste buds into thinking it is a sugar. But nope, it just tastes sweet!
My friend even got a Stevie plant start from Home Depot & grew it, dried the leaves & ground them herself.
Hi Tana! Thanks so much for the feedback – so glad you enjoyed this recipe and were able to adapt it to use stevia! I’ve seen stevia plants before – they’re super cool :)