Okay, I don’t know about anyone else but I  have been searching foreeeeever for a paleo-fied version of fudge that doesn’t consist entirely of coconut oil, or coconut butter, or nut butter… that being said, that kind isn’t particularly gross so to speak, but since I so rarely get in the mood for fudge as it is, I want the REAL stuff.  The stuff that doesn’t melt in your hands, the stuff that is not confined to the fridge or freezer. the stuff that doesnt taste like if was made of cocoa powder and oil.   ANYWAYS, I gave up looking and instead decided it was time to do my own thing.   I had NO idea what I was doing, but you know that feeling when you try to do something new for the first time and it actually WORKS the first time!?  Yeah, that is this recipe.  And now I’m sharing it with you.  You’re welcome.

Ingredient suggestion links: 

Native Forest Classic Coconut Milk

Coombs Family Farms Maple Syrup

Viva Naturals Coconut Palm Sugar

Viva Naturals Organic Ghee

Lily’s Dark Chocolate Chips

Simply Organic Pure Vanilla

Sherpa Pink Himalayan Salt


Creamy Chewy No-Melt Dark Chocolate Paleo Fudge
For the sweetened condensed milk
  1. 1- 13.5 FL oz. can of unsweetened classic coconut milk (I use Native Forest brand)
  2. 1/2 c. maple syrup
  3. 2 T coconut sugar
  4. 1 T ghee (optional but yummy!)
For the fudge
  1. 18 oz. Lilys dark chocolate chips (I use about a bag and a half)
  2. 1 batch paleo sweetened condensed milk
  3. 2 tsp vanilla
  4. pinch of salt
  5. 1/2 c. chopped nuts, dried fruit, ect (optional)
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For the sweetened condensed milk
  1. On medium heat stir together coconut milk, maple syrup, coconut sugar and ghee if using in a small sauce pan. Bring to a rolling boil, stirring frequently. Immediately bring heat down to a simmer and keep it there for about 20-30 minutes, continuing to stir. Milk will start to reduce and thicken and the color will noticeably darken. When thickened take off heat and set aside.
For fudge
  1. In a double broiler melt chocolate chips till smooth, stirring constantly. When smooth take off heat and quickly stir in milk, vanilla, and salt and any other ingredients (unless you prefer to sprinkle them on top before cooling instead) and mix well. spread into a 8x8 greased and parchment papered glass pan and smooth out with a spatula. (It really sticks to the glass even with oiling so I do suggest the paper if you want nice pieces that are easily removable). I always cover it with plastic wrap and throw it into the fridge or freezer to cool (because I am notoriously impatient) but it can also be left out on the counter to firm up as well. NO FRIDGE NEEDED! I have no idea how long it can be left on the shelf as it disappears way too fast in my house to find out! It does dry out a little with age but so does the "real" stuff.
The Untamed Gypsy http://www.theuntamedgypsy.com/

Let me know if you try this recipe in the comments below!



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