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This Chocolate Strawberry Fudge is a simple and delicious five-ingredient recipe you'll want to make over and over! This fudge tastes just like chocolate covered strawberries. There's no cooking required for this gluten-free, paleo and vegan fudge recipe. 

Chocolate Strawberry Fudge


Description

This Chocolate Strawberry Fudge is a simple and delicious five-ingredient recipe you’ll want to make over and over! There’s no cooking required for this gluten-free, paleo and vegan fudge recipe.


Ingredients

Scale
  • 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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Using a sharp knife, cut into squares. If desired, drizzle with melted dark chocolate. Store in an airtight container in the refrigerator.

Notes

Recipe adapted from my Chocolate Fudge

  • Category: Dessert
  • Cuisine: American