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Easy Paleo Fudge

Cook Time5 minutes
Total Time5 minutes
Course: Dessert
Servings: 12 servings
Author: Jaclyn


  • 1 1/2 cups chocolate chips I use organic, soy- and dairy-free chips like this
  • 3/4 cup cashew butter
  • 1/4 cup coconut butter not oil, also sometimes called "coconut manna"
  • 1/4 cup ea maple syrup and raw honey or 1/2 cup of one or the other
  • 1 tsp vanilla extract


  • Line an 8 X 8 glass dish with parchment paper.
  • Combine all ingredients in a large saucepan and place over medium-low heat on stove top.
  • Stir ingredients as they melt, and remove from heat once totally smooth and melted (this should only take a couple minutes).
  • Pour the fudge into your prepared dish and smooth top with a rubber spatula. It's ok if it doesn't reach the edges of the pan completely. It doesn't have to be perfect. ;)
  • Sprinkle nuts or sprinkles on top, if desired, and place in refrigerator for about an hour or so to set up.
  • Cut into small squares (this fudge is rich and a little goes a long way!) and serve. Store in an air-tight container or in the refrigerator if you prefer (though the texture will hold up at room temperature).