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!
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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!)
- 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
- 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, and smooth the top with a spatula.
- 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!)
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!
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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!
Love this recipe! So excited that it’s paleo too. Can’t wait to give it a try!
I adore fudge. I’ve been making pumpkin fudge that I can’t get enough of. Love that this is raw as well!
i love fudge, cant wait to try this recipe!
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?
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!
You could try ghee (clarified butter, casein-free), since it’s solid at room temp
Any recommendations for stevia replacement of the maple syrup?
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!
Always a fan of anything chocolate or fudge related
Any ideas for a substitution for the coconut oil for people with coconut allergies?
Grass-fed butter would work, too!
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
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Is there something you can substitute for the coconut oil. I am not a fan of coconut or coconut flavored things???
Please see my FAQ page for substitution options.
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.
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.
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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
Glad you found me, Mari! Hope you and your family enjoy the recipes!
I just made them with tahini. Yum its like Chocolate halvah!
[...] For dessert, we had The Savvy Sister’s Chocolate Beetroot Cupcakes and an amazing raw vegan, sugar-free, fudge that my friend Mara brought. I was amazed that this fudge was so perfectly sweet because [...]
Do you know how many caleries per piece? I love these so much but don’t want to wast all my caleries on these:)
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These look so delicious! I am always looking for cane sugar-free desserts. Thanks for this recipe. I’ll be making it soon!
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!
This fudge is incredible! My boyfriend couldn’t believe it is raw and without sugar!
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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.
[...] sugars…because most of us have to deal with that 3 pm beastly sugar parasite: - Easy raw fudge - Raw pecan bars You can also mix a tbsp. of cayenne pepper with raw honey and the [...]
[...] Paleo Fudge - Oh.my.yum. I needed chocolate, and I was not let down. (Sorry no pic.) [...]
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!