Easy Raw Fudge (Vegan, Paleo)


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

stack of easy raw fudge slices

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.

making raw fudge

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!)

4.71 from 17 votes
Print
Easy Raw Fudge (Vegan, Paleo)
Prep Time
10 mins
Total Time
10 mins
 

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!

Course: Dessert
Servings: 16
Calories: 150 kcal
Author: Detoxinista.com
Ingredients
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!)
Recipe 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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Comments

Kiana

No Thank You!..this is a wonderful recipe and i love it..didn’t mean to sound so blunt♥

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!

Amy

Maple Syrup isn’t raw is it? I guess I am confused as to the definition of raw. It’s a wonderful recipe though!

Kelly

This is absolutely deliciously fabulous!

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!

Jo

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

Della

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

Tatiana

this was so!!! Good. I had to hide it from my fiancé.

Katrina

Can I use corn syrup instead of maple syrup?

Paula

So yummy. Not sure I can wait for it to set up.

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!

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?

Carrie

Maple syrup can be gathered quite easily by tapping/sugaring. We learned how as kids in at a nature center/retreat. http://www.tapmytrees.com/

Grace

Do you know how much Valerie’s the fudge is? Maybe an estimate? My friend was wondering 🙂

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. 😉

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!

Minu

Love this recipe. My toddler loves this fudge

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!

Gorgoose

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

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