This Paleo Fudge is a dream come true! Fudge was my favorite holiday treat growing up, but I can’t stomach all the dairy and sugar anymore- but this version is low in sugar and full of healthy fats.
How to Make Paleo Fudge
Traditions are a big part of what make Christmas such a special season. Cookie and candy making are integral to the season.
Growing up, the treats we made were standard recipes, full of dairy, sugar, and processed grains. I have learned that these ingredients are necessary to creating delicious treats.
This Paleo Fudge recipe is a prime example. Rather than sugar and condensed milk, it’s full of natural ingredients and healthy fats.
The Ingredients For Healthy Paleo Fudge:
- Cashew Butter (Artisana makes a super smooth one!)
- Cocoa Butter (this will help firm up the fudge, like melted and cooled sugar does in a standard recipe)
- Natural Cocoa Powder
- Honey or date syrup
- Vanilla (or a scrape vanilla bean, to be truly paleo)
- Sea Salt
- Walnuts (optional)
Step 1: Melt Ingredients and Whisk together
- In a small saucepan, melt cocoa butter, and whisk in cashew butter and honey.
- Remove from heat, add the rest of the ingredients (except walnuts), and whisk to combine.
- Stir in walnuts, if opting to use them.
Step 2: Allow Paleo Fudge to Set in a Pan
- Grease a small baking dish with coconut oil (or walnut or grapeseed oil).
- Pour fudge into prepared baking dish, and smooth the top.
- Refrigerate or put in a cool area to set before slicing.
This paleo fudge is amazing all on it’s own. And I dare say even healthy. Healthy fats, antioxidants. . .lightly sweetened using honey. This fudge is kind of like taking a vitamin. Okay, maybe not. But it certainly is a healthier alternative to dairy and refined sugar versions!
Tips for Paleo Fudge
- There are lots of variations that could be made with this Paleo Fudge recipe! If you don’t have cashew butter, try almond butter for a slightly more nutty version. You could also sub the walnuts for pecans or almonds, or add cranberries for a tangy sweet pop of flavor. You could even add mini marshmallows if you don’t need the recipe to stay paleo.
- No cocoa butter? You can use coconut oil as a sub. Coconut oil has a lower melting point, so if left out at room temperature for too long, the fudge will get sticky.
- Make it Ahead: This recipe freezes great! I have a batch ready in my freezer, along with some truffles (recipe will be posted soon!), ginger sugar cookies, and snickerdoodles.
- 1 cup cashew butter
- 60 grams cocoa butter can sub coconut oil - read tips
- 6 tablespoons natural cocoa powder
- 1/4 cup honey
- 1/2 teaspoon vanilla or a scaped vanilla bean for true Paleo
- pinch sea salt
- 1/2 cup walnuts optional
- In a small saucepan, add cocoa butter, and melt over medium heat.
- Whisk in the cashew butter and honey.
- Remove from heat, and add cocoa powder, vanilla and salt. Whisk until very smooth.
- Mix in walnuts, if using.
- Grease a 6x9 or 8x8 pan with coconut oil, and pour fudge into the pan. Smooth the top.
- Allow to set in a refrigerator or in a cool room before slicing.
Other Healthy Christmas Dessert Recipes:
- Peppermint Dark Chocolate Coconut Macaroons, by Sunkissed Kitchen
- Coconut Mint Truffles, by Sunkissed Kitchen
- Love Truffles, by Sunkissed Kitchen
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