Paleo Fudge

Deliciously dense, yet with a melt-in-your-mouth creaminess, fudge is always a crowd-pleaser around the holidays or any time of year.

While traditional fudge can be a labor of love with its precise temperatures and techniques, this foolproof dairy-free fudge comes together quickly and easily, no need to get out the thermometer or wait for ideal weather conditions to make it.  This is the kind of recipe you can throw together the night before the holiday party or keep in the fridge all month long in case guests drop in. It requires only a minimal investment of time and effort yet produces a rich and creamy fudge with a deep chocolate flavor that’s entirely dairy and processed sugar-free!  Here’s what you’ll need to make it:

Ingredient Notes:

(Here are a few notes about the ingredients you’ll need for this recipe.  As always find the full list of ingredients and directions in the recipe card at the bottom of the post.)

• Coconut Sugar – We are using coconut sugar as the primary sweetener for this paleo fudge.
• Arrowroot – A bit of arrowroot is pulsed together with the coconut sugar to create a paleo powdered sugar.
• Cocoa Powder – Use a good quality cocoa powder preferably a natural, un-dutched cocoa.
• Palm Shortening – Palm shortening replaces butter for a dairy-free and vegan fudge but feel free to use regular butter instead if you’d prefer.
• Coconut Milk – Use regular coconut milk from a can, not carton.
• Coconut Nectar – Coconut nectar (also called coconut syrup) is a natural sweetener similar to maple syrup with a rich caramel flavor. 
• Unsweetened Chocolate - Use un-sweetened, 100% cacao chocolate either in chips or bar form.  A combination of unsweetened chocolate and cocoa powder delivers a deep chocolate flavor.
• Vanilla – A little vanilla extract rounds out all the flavors.
• Add In’s – I’ve used pecans and dried cherries but feel free to use your favorite nuts and/or dried fruit to customize the fudge.

How to Make Paleo, Dairy-Free Fudge:

(Here are the basic steps and some helpful tips on how to make the recipe.  Find the full directions in the recipe card at the bottom of the post.)

1. You’ll start by combining the coconut sugar, arrowroot and cocoa powder in a high speed blender or food processor and pulsing until fine and powdery.
2. Next you’ll combine the palm shortening, coconut milk, chocolate, vanilla and a pinch of salt in large heat-safe bowl. Place that bowl over a small saucepan of simmering water and stir with a spatula until melted.
3. Now stir in the powdered sugar mixture and remove the bowl from heat.
4. Beat the fudge with a spatula until smooth and glossy. Mix in the chopped nuts and fruit and spread into a parchment-lined pan. Cover and refrigerate until firm (or overnight) and cut into squares.

A batch makes a great addition to a dessert platter or homemade hostess gift.  You can store the fudge in the fridge packed in little boxes ready for giving, just don’t forget to save a few pieces for yourself!