This Chocolate Strawberry Fudge is a simple and delicious five-ingredient recipe you’ll want to make over and over! It tastes just like chocolate covered strawberries, but way easier to make. There’s no cooking required for this gluten-free, paleo and vegan fudge recipe.
Sneaking in another Valentine’s Day ready recipe for you guys, right before the big day! Luckily, this recipe is SO easy you don’t need to spend more than a couple minutes making it. So, if you’re behind and haven’t made your sweetie any treats yet, this one is for you.
OR, if you’re like me, and spending this Valentine’s Day as a singleton, you can show yourself a little bit of self-love and make yourself a batch of this super simple chocolate strawberry fudge. It’s an awfully delicious way to be nice to yourself!
I’m going to keep things short and sweet here today, just like the recipe, so let’s get right into what goodness goes into this EASIEST fudge ever. Hopefully, you’ve already got most of the ingredients on hand!
Let’s make the easiest Chocolate Strawberry Fudge!
The first ingredient is coconut oil. It’s important because when coconut oil is cool, it firms up. This fudge is the same – it gets its structure from coconut oil, so it’s important to keep the fudge at a cool temperature, otherwise it’ll get soft and melty. Also, if you’re not a fan of coconut flavor (or just don’t want it present in your fudge), you can always use refined coconut oil, which has had the coconut flavor removed so it tastes totally neutral.
To get the chocolate flavor, we turn to cacao powder. Cacao powder is a raw version of cocoa powder (which has been roasted) and it’s loaded with loaded with antioxidants. You can always use cocoa powder if it’s what you have, but I love using cacao because I’ll always take some extra nutritional benefits where I can get them! If your cacao powder is super clumpy, give a good whisk or sift before using to avoid clumps in your fudge.
Next up, we’ve got almond butter! The one I used is creamy and unsalted, which is what I always use for baking. Make sure you’ve stirred in allll those oils that tend to separate before using! You can also use another nut butter – creamy cashew butter would be amazing here too.
Finally, to sweeten, we’ve got maple syrup. If you prefer, you can use honey (not vegan though) or agave in equal amounts. I do prefer the maple flavor here though – it’s not too strong, the way honey and agave can be sometimes. Optionally, you can add some salt and vanilla to the fudge as well, for a little extra flavor.
To top it all off, we’ve got the star of the show: fresh strawberries! I was lucky to find some beautiful organic ones at the farmer’s market here in San Diego, but I know that’s a rarity in February. Just find the freshest, sweetest ones you can – and if you can’t find any good ones, you can always use raspberries or another berry instead.
I topped it all off with an optional chocolate drizzle, mostly for looks 💁 though it did add a nice little chocolate crunch on top! You can do the drizzle, or skip it. Your call. Either way, you’ll be left with a pan full of deceptively simple, irresistibly delicious Chocolate Strawberry Fudge!
It’s so creamy that it melts in your mouth, and the freshness of the strawberries is the perfect complement to the richness of the chocolate fudge. Gather your five ingredients and get to making this one – whether it’s for someone you love and just for you! Enjoy :)
Remember to #bakerita if you try the recipe!
Chocolate Strawberry Fudge
- ½ cup (112g) coconut oil use refined for no coconut flavor
- ¾ cup (72g) cacao powder sift if there are lots of clumps
- ¾ cup (192g) creamy almond butter or nut butter of choice - cashew would also work well here
- ⅓ cup (104g) maple syrup you can also use honey
- 1 teaspoon vanilla extract optional
- ⅛ teaspoon salt optional
- 1 cup diced fresh strawberries
Line a small baking pan with foil or parchment paper - I used a 9x5” 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 nut butter, maple syrup, cacao powder and if using, vanilla extract and salt, into the melted coconut oil until completely smooth.
Pour mixture into the prepared pan and smooth it out to an even layer. Pour the strawberries evenly on top, pressing them in slightly. Refrigerate until chilled and firm, about 2 hours.
Using a sharp knife, cut into squares. If desired, drizzle with melted dark chocolate. Store in an airtight container in the refrigerator.
Recipe adapted from my Chocolate Fudge