Easy Raw Fudge (Vegan, Paleo)


Classic fudge has always been one of my favorite holiday treats.

In fact, this raw version has been one of my favorite everyday treats, too.

When I first started dabbling in the world of raw foods, the nut-butter based freezer fudge recipe from Raw Food, Real World quickly became my go-to evening dessert. Loaded with heart-healthy fats, protein, and a dash of nutrient-rich maple syrup, it’s the kind of treat that leaves you feeling truly satisfied. Since almond butter can be a little overpowering in flavor, I’ve made a few tweaks to the original recipe, using raw cashew butter as the base, instead. The result is ultra-creamy and decadent!

I hope you and your family will prefer this healthier alternative to traditional fudge this holiday season!

Easy Raw Fudge (Vegan, Paleo)
makes 16-20 pieces

Adapted from Raw Food, Real World

Ingredients:

1 cup raw cashew butter (or nut butter of choice)
1/3 cup coconut oil
1/4 cup cocoa powder
1/4 cup pure maple syrup
1/2 teaspoon fine sea salt
1 teaspoon vanilla extract

Directions:

In a medium bowl, mix together the nut butter and coconut oil until smooth. (This works best if the ingredients are slightly warm! Alternatively, you could blend them together using a food processor.) Add in the cocoa powder, maple syrup, sea salt and vanilla, and stir until smooth and creamy.

Transfer the mixture to a dish lined with plastic wrap, for easy removal.

Note: I use a non-standard sized container for preparing my raw fudge– it’s a rectangular shaped dish that I’ve had for years, measuring about 4″ x 8.” You could easily double this recipe to fill an 8″ x 8″ pan, if you’d prefer.

Place the dish in the freezer, and allow the fudge to set for at least an hour before slicing and serving. Thanks to the coconut oil, this raw fudge will melt quickly if left to sit in a warm room, so it’s best served directly from the freezer.

Store the leftovers in a sealed container in the freezer. (As far as I know, it will last indefinitely in the freezer– but mine never lasts too long!)

4.7 from 17 reviews
Easy Raw Fudge (Vegan, Paleo)
Author: 
Prep time: 
Total time: 
Serves: 16-20
 
Loaded with heart-healthy fats, protein, and a dash of nutrient-rich maple syrup, this is the kind of treat that leaves you truly satisfied!
Ingredients
  • 1 cup raw cashew butter (or nut butter of choice)
  • ⅓ cup coconut oil
  • ¼ cup cocoa powder
  • ¼ cup pure maple syrup
  • ½ teaspoon fine sea salt
  • 1 teaspoon vanilla extract
Instructions
  1. In a medium bowl, mix together the nut butter and coconut oil until smooth. (This works best if the ingredients are slightly warm. Alternatively, you could blend them together using a food processor.)
  2. Add in the cocoa powder, maple syrup, sea salt and vanilla, and stir until smooth and creamy.
  3. Transfer the mixture to a dish, lined with plastic wrap for easy removal, and smooth the top with a spatula.
  4. Place the dish in the freezer, and allow the fudge to set for at least an hour before slicing and serving. Thanks to the coconut oil, this raw fudge will melt quickly if left to sit in a warm room, so it's best served directly from the freezer.
  5. Store the leftovers in a sealed container in the freezer. (As far as I know, it will last indefinitely in the freezer-- but mine never lasts too long!)
Notes
I use a non-standard sized container for preparing my raw fudge-- it's a rectangular shaped dish that I've had for years, measuring about 4" x 8." You could easily double this recipe to fill an 8" x 8" pan, if you'd prefer.

Substitution Notes: If you’d prefer to use almond butter for this recipe, I recommend using raw almond butter, which has a sweet and mild flavor when compared to the roasted version. I also don’t recommend using Trader Joe’s brand, because the texture is far too grainy and gritty. (I’m afraid of breaking a tooth when I bite into that stuff!) You can make your own almond butter as a cheaper alternative.

For nut allergies, you can easily use sunflower seed butter, too!

Reader Feedback: What’s your favorite holiday treat? Are you a fan of fudge? My family used to make the recipe on the back of the marshmallow fluff jar– but I think this raw version is much easier, and tastes better!

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Meet Megan Gilmore

Hi, Iโ€™m Megan. A former fast food junkie turned certified nutritionist consultant, trying to make healthy living as easy as possible. I believe in eating delicious whole foods on a regular basis to help naturally support the bodyโ€™s detox organsโ€” no juice fasting required. (Unless you want to!) If you make one of my healthy recipes, tag @detoxinista on Instagram or Facebook so I can see!

83 thoughts on “Easy Raw Fudge (Vegan, Paleo)

  1. Ingrid King

    I’ve made your almond fudge before and love it, but it’s hard to give as a gift because it melts so fast (somehow, presenting a box of fudge along with an ice pack doesn’t look so festive :-)…). Do you think this recipe would still work if I substituted something like Earth Balance for the coconut oil?

    Reply
    1. Megan Post author

      I’m not sure Earth Balance would make it any more shelf stable, but you never know until you try! Please let us know if you have any success!

      Reply
    1. Megan Post author

      Since stevia varies so much, you’ll have to add it according to your own personal taste. Luckily, you can taste as you go with this recipe!

      Reply
  2. Lafemmeroar

    Yum! I will make it, then eat the whole thing all by my lonesome … being vegan isn’t all that healthy when the eater loves her chocolate! Will definitely try this recipe ๐Ÿ™‚

    Reply
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  4. Erika Henry

    Is there something you can substitute for the coconut oil. I am not a fan of coconut or coconut flavored things???

    Reply
    1. Omi

      Hi Erika, if you use ‘refined’ coconut oil, it wont taste of coconut, at all. Unrefined or raw coconut oil will taste of coconut. Hope this helps. ๐Ÿ™‚

      Reply
  5. HCT

    Thank you for this recipe. I made this and it is delicious! I haven’t had fudge in so long. This doesn’t taste like it is actually healthy! The only problem is that I can’t stop eating it! I think before it is frozen, this will make a good “glue” for a healthy gingerbread house.

    Reply
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  7. Heavy Hedonist

    So glad I found these ideas, and your site! I googled “flourless blondies” and there you were, with a peanut butter GF blondie, and more menu delights everywhere.

    Now that I have GF family members and am going slowly raw-ish myself, your recipes and research are oh-so-helpful. Hope you don’t mind if I link to your site on my own vegetarian foodie blog. If so, just say the word and I’ll remove it.

    Peace, and a Happy New Year,

    Mari

    Reply
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  9. Janelle

    Do you know how many caleries per piece? I love these so much but don’t want to wast all my caleries on these:)

    Reply
  10. Sia

    I love the recipes on your site. I wish I knew about them and the paleo diet years ago. Being lactose and wheat intolerant doesn’t make life easy and having a sweet tooth is torture, but looking through your site I can see heaps of recipes I can make. Can’t wait to make this one. Yum!

    Reply
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  12. Dawn

    5 STARS! Just made your fudge and it is delicious! I love chocolate though i never eat it so this fudge is a great substitute for me to have occasionally. it is devine! Very easy recipe. Thanks for turning me on to Cashew Butter! I was so tired of the strong flavor of Almond Butter.

    Reply
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  15. Alicia

    In place of the maple syrup, I used two overly ripe bananas that I keep in my freezer! You still get a little sweetness with the added bonus of banana flavor (if you like them). I also used the double boil method so that it’s easier to combine all of the ingredients without the stickiness.

    Delicious either way!

    Reply
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  17. FW

    My first tahini experience. This fudge is guilt-reduced yummy goodness. Thanks for the recipe. I did not have any maple syrup so I substituted 1/2 honey + stevia to taste. The substitution works well, but fudge still melts at room temp.

    Reply
  18. Isobel

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  19. Kate

    I just made these tonight with Sun Butter due to a tree nut intolerance and it was delicious! In regards to food combining, what would be a good meal to eat than follow up with these as a dessert??

    Reply
  20. Kiana

    I tried it with Stevia..it was delicious..maple syrup has a glycemic load of 68-126..depends on the brand..kind of defeats the purpose of healthy.

    Reply
    1. Megan Post author

      A homemade fudge sweetened with a touch of pure maple syrup and loaded with protein and fiber from the almond butter has a much lower glycemic load than traditional fudge made with powdered sugar and chocolate chips. So, even as written, this recipe is much healthier and shouldn’t be discounted for those who are transitioning to a healthier lifestyle.

      But, I’m glad you enjoyed it with the stevia!

      Reply
  21. Penny

    Just made this fudge for the millionth time, this time using tahini. Trust me, you have to try it! We are huge fans in this house!

    Reply
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  25. brittney

    I just made this with tahini butter and fine pink Himalaya sea salt…I also added a couple of pieces of melted bakers chocolate 100% cocoa and a spoonful of organic coconut palm sugar. I just put them in the freezer but if they taste anything like the batter did then the final results will be uhhmazing!

    Reply
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  27. Jo

    Hi – Just had to say thanks for the recipe – have made it and it’s crazy good ๐Ÿ™‚ – YUM!!! – Thank you ๐Ÿ™‚

    Reply
  28. Della

    I understood Paleo to be only that which one could hunt or gather. Why is maple syrup among these things?

    Reply
  29. Abby

    I just made this with raw almond butter and it is amazing! I hope I can make it last a week, since I know almond butter has a lot of calories, but my mouth is already watering again. Thanks so much for the recipe!

    Reply
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  31. Karen Lynne

    I made this using homemade cashew butter. Processed almonds into butter. Added coconut oil. Fine. Added the other ingredients and blended. I had a think chocolate mixture sitting in a pool of liquid??? I couldn’t get it to incorporate by food processor or by hand… Any ideas?

    Reply
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  33. Barbara

    so I did not have any cashew butter made but I recently made cashew cream and mixed up a lovely chocolate mouse pudding ….basically same ingredients just cut in half so I don’t indulge too much. ๐Ÿ˜‰

    Reply
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  35. andrea

    These seem quite simple and delicious! I would use Stevia or rice malt syrup as sweetener, but not sure how to measure that. Might add some decaf coffee to it as well. Chocolate or anything mocha is such a weakness!

    Reply
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  40. ck

    This was DELICIOUS but it does have a taste of coconut. I tasted it before adding the maple syrup for the last ingredient, and it was VERY coconutty but after adding the maple syrup it was less so. But if you don’t like even the hint of coconut, you need to substitute it with something else. Otherwise this is so quick to make and so great!

    Reply
  41. Gorgoose

    This may be the best fudge I have ever tasted! And with ingredients I usually have at home anyway! Thank you!

    Reply
  42. Tammy

    I just made this and it was awesome. I made a couple of changes do to what I had. I used honey instead of maple syrup , and it still tasted amazing!! I will be making this again. ๐Ÿ™‚ Thank for the recipe.

    Reply
  43. Adrienne

    Just made these after running out of Almond Butter Freezer Fudge, very tasty! I used almond butter instead of cashew as it’s what I had on hand. I may have accidentally used 1/3 of a cup of cocoa instead of 1/4, but a little extra richness never hurt anyone!

    Reply
  44. Colleen

    Quick, easy, and satisfying, thank you. I found the cutest little Pyrex glass dishes with lids and they were perfect for this amount.

    Reply
  45. E Sylvia Simpson

    I am tweaking the recipe too.

    Here are a few options:

    Reducing the amount of coconut oil slightly, substituting peanut butter for cashew butter, adding in 1/2 cup peanuts, and exchanging maple syrup for fresh chopped dates soaked in an equal amount of water.

    The flavor is very strong with peanut butter, so it masks the taste of almost anything you might want to add, such as powdered nutritional supplements. I’ve also tried soaking chia seeds, which changes the texture to a less fudgy consistency, but it’s still a very good dessert.

    Reply
  46. Meredith Huffman

    Hi- can you please give me an estimate as to how many calories would be in this entire recipe? I made it for a healthy potluck and MANY people are asking….

    thank you! They are delish!

    Reply
  47. elizabeth

    this went fine until I added salt–then the oil separated from everything else and is floating on top–what the heck. expensive almond butter–might have to toss it any ideas

    Reply
    1. Megan Gilmore Post author

      How strange! The salt shouldn’t have caused separation, but sometimes oil can be released from the nut butter if you over-mix it. I’d just drain the oil off the top and freeze it anyway.

      Reply
  48. Teresa

    I just made this with sunflower seed butter. I may have not bothered to let it freeze before digging in. Deeeelish! Thanks once again, Megan!

    Reply
  49. Shirley

    Made this fudge with almond n sunflower seed butter ,,,both recipes are absolutely beyond delicious, ,my family fights over it. Figuratively of course.. but it is that good and so easy to make. I’m going to try it with all natural peanut butter for family that’s not paleo.

    Reply
  50. Maria

    This was amazing! My new after dinner treat. Made a few adjustments: reduced it to 3/4c cashew butter, slightly less maple syrup (3T instead of 4T) and a 1/4t salt.

    Next time I think I’ll add 1/2c rice crisp cereal (for texture). Also – given that cacao powder sometimes keep me up at night I may try carob powder.

    Thanks Detoxinista!!!

    Reply

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