The best fudge recipe is here, and it's made with cashew butter, collagen peptides, and coconut oil. It's got a few special add-ins that make it even tastier but are completely optional. This is an easy, healthy, and decadent dessert or snack. It's dairy free, refined sugar free, paleo, and has a vegan option.
The best dairy free fudge recipe
You can bet your boots I’m making this paleo fudge at least 13 more times this month. Seriously… I have become obsessed.
The first time I made this paleo fudge recipe was for Christmas like 3 or 4 years ago, and it was great.
I knew there were a few tweaks I wanted to make so that it tasted like utter perfection.
That was definitely achieved this time around. I knew I had to add in collagen into this cashew butter fudge recipe.
It's completely odorless and tasteless, so feel free to get a little heavier-handed, and add a 4th scoop in there for an extra 9 grams of protein!
I never knew how easy it was to make fudge until I made this recipe.
Ya’ll have gotten used to the fact that cashews are my absolute favorite nut, right? I replace almonds with cashews, always.
It’s the perfect grab and go pick-me-up. All of the healthy fats & protein inside will keep you satiated in between meals! Yum.
What are the ingredients for the best fudge recipe?
The best fudge recipe ever is nut butter based!
I like to use:
- Creamy nut butter
- Maple syrup
- Coconut oil
- Cacao powder
- Collagen peptides
- Salt
- Maca powder (optional)
- Mesquite powder (optional)
How to make the best fudge recipe
In a medium saucepan, combine the cashew butter, coconut oil, maple syrup and salt over very low heat. Continue whisking until all ingredients look thoroughly combined and creamy. Remove saucepan from the heat and set aside to cool.
Whisk the collagen, cacao, maca & mesquite into the nut butter fudge mixture.
Line an 8x8' square pan with parchment paper. Pour the cashew butter fudge into the pan and tap it on the counter so it spreads evenly across the bottom.
Transfer the fudge to the freezer to set for 3-4 hours. When ready to serve, cut it into squares. Be sure to use a hot knife to make it easier (run the knife under hot water for several seconds and dry it with a towel between slicing!)
Store in an airtight container in the freezer for up to two months. Enjoy!
How can this dairy free fudge be stored?
You can store it in the refrigerator for up to 1 week or in the freezer for up to 3 months.
What is the secret to making creamy fudge?
My secret is making it a nut butter fudge. You won't need to use any dairy whatsoever, and everyone is going to LOVE it.
You also need to be patient with it on the stove. I like to cook it low and slow and stir / whisk throughout until it's smooth and creamy.
There are also different variations of fudge you can make that are more traditional, and I've included some of those below.
No Thermometer Dairy-Free Fudge
Best fudge recipe substitutions and variations
- Feel free to use your favorite nut butter. My go-to is cashew, but you can use almond, peanut, etc... just be sure it's creamy!
- Omit the cacao powder if you'd like and just want a straight nut butter taste.
- The maca and mesquite are both optional but lend themselves to a more complex and delicious flavor... I recommend using both! 🙂
More paleo desserts you will love:
Easy Vegan Dark Chocolate Caramel Cups
Flourless Chocolate Tahini Brownies
The Best Fudge Recipe (Dairy Free!)
Ingredients
Cashew Fudge
- 1 ½ cups cashew butter or peanut butter, see notes
- 1 cup coconut oil
- ½ cup pure maple syrup
- ¼ teaspoon sea salt
- 3 scoops collagen peptides omit for vegan
- 2 tablespoons cacao powder
- 1 tablespoon maca powder optional
- ½ tablespoon mesquite powder optional
Instructions
- In a medium saucepan, combine the cashew butter, coconut oil, maple syrup and salt over very low heat. Continue whisking until all ingredients look thoroughly combined and creamy. Remove saucepan from the heat and set aside to cool.
- Whisk the collagen, cacao, maca & mesquite into the nut butter fudge mixture.
- Line an 8x8' square pan with parchment paper. Pour the cashew butter fudge into the pan and tap it on the counter so it spreads evenly across the bottom.
- Transfer the fudge to the freezer to set for 3-4 hours. When ready to serve, cut it into squares. Be sure to use a hot knife to make it easier (run the knife under hot water for several seconds and dry it with a towel between slicing!)
- Store in an airtight container in the freezer for up to two months. Enjoy!
Notes
- If you're using salted nut butter, be sure to taste the mixture before you add any more salt.
liz says
in the middle of cooking, i realized i only had a half cup of coconut oil so i ended up using ghee for the other half (per your suggestion!), and although i wouldn't recommend using ghee for the whole thing (even with the half cup of it, it left a very strong presence in the dessert), it absolutely worked for the recipe. i made this for valentines day and the evening was extra special because of it <3
Rebecca says
Hello, excited to try this recipe. What can I use in place of the mesquite powder? Almond flour?
Thank you!
Hi there... it's for flavor- you can skip it!
DONNA MAE says
Can you substitute the collagen peptides with plant based protein powder
Hi there. You could but that would greatly effect the taste. I would just leave it out altogether if you don't have any!
Michelle Gwynn Jones says
You are so right, fudge is a lot easier to make than you think it is.
It totally is!!! It's one of the easiest, no-bake treats ever.
Mel says
Can you use an oil other than coconut? Allergies to coconuts --but this looks like a great option that meets other allergies 🙂
Hi! Good question. You can melt ghee and use that instead, but you'd most likely only be able to eat the fudge straight out of the freezer. Can you LMK what you come up with? 🙂
Mel says
Hi/ I ended using 1:3 cup of the smart balance olive oil butter .. they turned out awesome! Thank you!
That's so awesome to hear... I'm glad the substitution worked. Happy Holidays! 🙂