Paleo Vegan Chocolate Fudge (nut-free)
Servings 16 large (1 tablespoon) pieces
This paleo vegan chocolate fudge is slightly chewy + caramel-like and is virtually guilt-free! Can also be made with butter for a more traditional version. Nut-free, GAPS and AIP-friendly.
Ingredients
- 3 tablespoons coconut oil should be firm like cold butter - or use 3 tablespoons (42 grams) unsalted butter for a dairy-containing version
- 1/4 cup coconut butter solid, non-melted, broken into small pieces (not coconut oil nor cacao butter)
- 1 teaspoon vanilla bean powder or 1 teaspoon vanilla extract
- 3/4 cup cocoa powder or 9 tablespoons (65 grams) carob powder
- 1/8 salt if you like things salty, add up to 1/4 teaspoon
- 1/4 cup honey or maple syrup or brown rice syrup (use the latter 2 for vegan but note that brown rice syrup isn't paleo)
Instructions
- Please follow the directions exactly or else you may have issues with getting the ingredients to mix together well! You may also have issues if you add or change any of the ingredients or amounts.
- Combine all the ingredients, except for the honey, in a small pot and mix together until decently well combined. Turn on the heat to the lowest possible setting and stir continuously until no more lumps remain. Don't heat for too long or the oil will start to separate. This really shouldn't happen if you follow directions and don't make any changes to the recipe, but if it does, refrigerate the pot for a few minutes, stir, refrigerate, stir, etc. until the oil has been incorporated. Then gently reheat until it's soft enough to stir in the honey.
- Once no more lumps remain, remove from the heat and stir in the honey or other sweetener.
- Taste and add more salt. Make sure to add enough. It brings out the chocolate taste and the fudge will taste flat without enough.
- Pour into mini muffin liners or a container lined with parchment paper. Refrigerate for 1 hour and then cut into pieces.
- Refrigerate for up to 1 week (they'll likely last for several weeks but I'm playing it safe!). They're fine at room temperature (though you should keep the butter and maple versions refrigerated) but are chewier and are slightly chewy when chilled. They're also great frozen (and perhaps thawed a little bit).
Notes
- The carob version doesn't melt as nicely as the cocoa powder version you see in the video but once you add the honey, it should be fine!
- These were the perfect sweetness for me but you may want to use a little less honey if you prefer dark chocolate. You could stir in 6-7 tablespoons to begin with, taste and add more, if desired.
- It's important that you melt all the ingredients together at the same time. If your coconut oil or coconut butter is melted, refrigerate them until solid again. If you use melted ingredients and combine them with the other ingredients, it won't combine well and the oil will separate and be a mess.
- For AIP: Use carob powder. Vanilla powder / bean scrapings are elimination-phase legal (read more here).
- For GAPS: Cocoa powder is GAPS-legal once you're on the full diet and don't have any digestive symptoms. Read here for more info. I also use vanilla bean scrapings but it looks like pure vanilla extract (with just vanilla beans + vodka) is legal.
- The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator. This recipe yields 24 small pieces (2 teaspoons each) or 16 large (1 tablespoon) pieces.
Nutrition
Calories: 62kcalCarbohydrates: 7gProtein: 1gFat: 4gSaturated Fat: 3gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.3gSodium: 2mgPotassium: 64mgFiber: 2gSugar: 5gVitamin C: 0.1mgCalcium: 6mgIron: 1mgNet Carbs: 5
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