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I have never been a fudge lady, even when I was little. It was always overly sweet…and no wonder since the vast majority that were made in my childhood era included marshmallow creme! If fudge had been made like this..I could have jumped on the bandwagon! If you need a last minute something to throw together to bring to a party…this would be it..it takes under 5 minutes! It will need to set in the freezer for bit before you leave though, so be warned! While still not necessarily slimming, this fudge is free of refined sugars, and has no nasty processed ingredients…and everyone can enjoy this treat as it is free of all major allergens. If you want the fudge to stay firmer at room temp, I suggest using all Earth Balance or butter, the coconut oil softens the fudge more. I adapted this recipe from The Nourishing Gourmet, a talented fellow blogger!
TIP: Want a great vegan buttercream frosting? This is it! This fudge is so soft at room temp, it is just like a thick buttercream frosting….SO DELICIOUS!
PALEO/GAPS NOTE: To make this Paleo compliant, use all coconut oil and/OR ghee, and use honey as your sweetener.
- ½ cup fat (choose from coconut oil, Earth Balance, or butter) In this recipe, I used ¼ cup coconut oil, ¼ cup Earth Balance buttery cubes
- ½ cup high quality cocoa powder (remember, this is a KEY ingredient, so don’t use a cheap cocoa powder, it will effect the taste dramatically! I like Dagoba, but there are many tasty one out there)
- ¼ cup liquid sweetener of choice (maple syrup, honey, or coconut nectar) You could add 1 or two more tablespoons of sweetener here to taste, or a few drops liquid stevia
- 1 teaspoon vanilla extract (or other if you want to play with the flavors)
- ¼ teaspoon sea salt
- Optional add in’s: natural corn-free peppermint candy canes (crushed), chopped toasted nuts, tart dried fruits, cocoa nibs.
- In a food processor, puree all ingredients until smooth.
- Taste and adjust the sweetener if you prefer.
- Line a bread pan with piece of parchment or waxed paper. Pour fudge into pan, place in the freezer or fridge to harden.
- Remove and cut into desired pieces.
- Store under refrigeration.
This recipe was shared on Gluten Free Wednesday, Traditional Tuesdays, Thank Your Body Thursday, Tasty Traditions, Simple Lives Thursday, Pennywise Platter, Wellness Weekend, Fresh Bites Friday, GF Fridays, Healthy Vegan Fridays, Keep It Real Thursdays, Fight Back Friday, Freaky Friday,
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When her third child was born with severe food allergies, Tessa took to the kitchen to figure out how to feed her family well. Always up for a culinary challenge, their journey has taken many twists and turns! Lots of Paleo, and lots of top 8 free. Good food for families, that's what she's about!
This looks and sounds fantastic, Tessa! I LOVE fudge, but don't even eat it once a year. It's such a treat!
Shirley
Hi,
I am wondering if you melted the coconut oil before mixing it with the other ingredients. thanks! Looking forward to trying this!
no, not necessary, but it would be fine if you did Kristen. I usually soften it slightly as the Pacific NW winters are chilly and it makes for hard coconut oil shoveling if I don’t!
This looks fantastic. I like the idea of adding in candy canes to the fudge! YUM. I have made a vegan buttercream frosting in vanilla, I can’t wait to make the fudge! YUMMO!
Each week I am amazed by the wonderful loyal bloggers that return each week to link up their yummy food and information! I am so happy that each week we have a few new bloggers that join our group!
Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest!
I hope to see you again next week!
Cindy from vegetarianmamma.com
Holy yum! This looks amazing Tessa! I love that you used so few ingredients. I actually have everything to make this right now!
Help! I made this exactly according to directions but I ended up with a black, thick, oily, “tarry” substance that when refrigerated created a pure coconut oil white crust on top. Tasted ok but was totally gross looking. What in the world did I do wrong?
hmm…a mystery Katwalker! There was some issue with the blending/cohesion of ingredients. What kind of cocoa powder did you use? Did you use all coconut oil?
also, what did you use for blending, the appliance….
I used a good carob powder (no chocolate here). And food processor. I did read on another type recipe on another site that melting the coconut oil first can cause this. Has anyone made this by melting the coconut oil first?
I could see there being a possible issue with cohesion when the oil is melted…a possibility there Kat. I have never worked with carob so don’t know from experience if one should anticipate different results with it over cocoa.