Chocolate Strawberry Fudge
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.
Servings 18 pieces
Ingredients
- 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
- 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.
Notes
Recipe adapted from my Chocolate Fudge
