This easy chocolate fudge recipe is vegan, paleo, and only takes 10 minutes to make. It’s a super easy dessert that’s perfect for any occasion, whether it’s Thanksgiving, Christmas, or just a simple family reunion.
- 1 cup Unrefined extra virgin coconut oil
- 1-½ cup Cocoa powder
- ½ cups Creamy almond or cashew butter, or any nut butter
- ½ cups Maple syrup
- 1-½ tsp Vanilla extract
- Maldon sea salt flakes, for sprinkling (optional)
Line a 9 × 5 inch (23 cm x 12.5 cm) loaf pan with parchment paper. Alternatively, you can use a square mold for thinner square fudge pieces.
Melt the coconut oil in a saucepan over medium-low heat, for about a minute. Whisk the cocoa powder until well incorporated and smooth. Make sure there are no lumps left.
Turn off the heat and pour in the nut butter, maple syrup, and vanilla extract, and continue whisking until well blended. Pour fudge mixture into prepared pan and sprinkle with flaky sea salt, if desired.
Refrigerate until cold and firm, about 2 hours, or freeze about 1 hour. Use a sharp knife to cut the fudge into squares. Store in the refrigerator for up to 2 weeks or in the freezer for up to 6 months.