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    Home ยป Diet ยป Paleo ยป The Best Fudge Recipe (Dairy Free!)

    The Best Fudge Recipe (Dairy Free!)

    Published: Dec 17, 2020 ยท Modified: Dec 20, 2021 by Monica Stevens Le ยท 11 Comments

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    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.

    pieces of dairy free fudge with flaked salt on top

    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.

    dairy free fudge stacked high with a bite taken out

    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.

    best fudge recipe ingredients in a small saucepan

    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)
    ingredients laid out to make dairy free fudge: Cacao Powder, Cashew Butter, Salt, Coconut Oil, Mesquite Maca, Maple Syrup, Collagen Peptides

    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!

    dairy free fudge in a saucepan with a wooden spoon

    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.

    slab of nut butter fudge on parchment paper being cut

    There are also different variations of fudge you can make that are more traditional, and I've included some of those below.

    Super Easy Dairy Free Fudge

    3-Ingredient Chocolate Fudge

    No Thermometer Dairy-Free Fudge

    Best fudge recipe substitutions and variations

    1. 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!
    2. Omit the cacao powder if you'd like and just want a straight nut butter taste.
    3. The maca and mesquite are both optional but lend themselves to a more complex and delicious flavor... I recommend using both! ๐Ÿ™‚
    dairy free fudge with flaked salt on top of parchment paper

    More paleo desserts you will love:

    Easy Vegan Dark Chocolate Caramel Cups

    Gluten Free Pumpkin Brownies

    Flourless Chocolate Tahini Brownies

    Dairy Free Paleo Lemon Bars

    Keto Pear Crisp Recipe

    dairy free fudge stacked high with a bite taken out

    The Best Fudge Recipe (Dairy Free!)

    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.
    4.91 from 11 votes
    Tried this recipe?Mention @themovementmenu or tag #movementmenu!
    Print Recipe Pin Recipe Rate Recipe
    Servings 32 pieces
    Course: Dessert, Snack
    Cuisine: American
    Keyword: cashew butter fudge, easy fudge, healthy fudge recipe
    Prep Time: 5 minutes
    Cook Time: 10 minutes
    Total Time: 15 minutes
    Servings: 32 pieces
    Calories: 144kcal
    Author: Monica Stevens Le

    Ingredients

    Cashew Fudge

    • 1 1/2 cups cashew butter or peanut butter, see notes
    • 1 cup coconut oil
    • 1/2 cup pure maple syrup
    • 1/4 teaspoon sea salt
    • 3 scoops collagen peptides omit for vegan
    • 2 tablespoons cacao powder
    • 1 tablespoon maca powder optional
    • 1/2 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.

    Nutrition

    Calories: 144kcal | Carbohydrates: 7g | Protein: 3g | Fat: 13g | Saturated Fat: 7g | Sodium: 20mg | Potassium: 87mg | Fiber: 1g | Sugar: 3g | Calcium: 12mg
    Monica Stevens Le
    Monica Stevens Le

    Hi! I’m Monica – recipe developer, matcha addict and lover of all things chocolate, kombucha and any & all puns. I am also the blogger, real food lover, & bonafide hustler behind the blog ‘The Movement Menu.’ I’m so excited to welcome you to my happy space, where my appreciation of creative recipes and healthy & mindful eats come together to inspire you to live a healthy, balanced life.

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    Comments

    1. liz says

      February 20, 2021 at 11:14 am

      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 <35 stars

      Reply
    2. Rebecca says

      November 05, 2020 at 1:31 pm

      Hello, excited to try this recipe. What can I use in place of the mesquite powder? Almond flour?
      Thank you!

      Reply
      • Monica Stevens Le says

        November 05, 2020 at 3:10 pm

        Hi there... it's for flavor- you can skip it!

        Reply
    3. DONNA MAE says

      March 01, 2019 at 10:29 am

      Can you substitute the collagen peptides with plant based protein powder

      Reply
      • The Movement Menu says

        March 01, 2019 at 2:37 pm

        Hi there. You could but that would greatly effect the taste. I would just leave it out altogether if you don't have any!

        Reply
    4. Michelle Gwynn Jones says

      August 26, 2017 at 6:56 pm

      You are so right, fudge is a lot easier to make than you think it is.

      Reply
      • The Movement Menu says

        August 26, 2017 at 7:16 pm

        It totally is!!! It's one of the easiest, no-bake treats ever.

        Reply
    5. Mel says

      December 19, 2016 at 2:38 pm

      Can you use an oil other than coconut? Allergies to coconuts --but this looks like a great option that meets other allergies ๐Ÿ™‚

      Reply
      • The Movement Menu says

        December 19, 2016 at 2:47 pm

        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? ๐Ÿ™‚

        Reply
        • Mel says

          December 23, 2016 at 11:44 pm

          Hi/ I ended using 1:3 cup of the smart balance olive oil butter .. they turned out awesome! Thank you!

          Reply
          • The Movement Menu says

            December 24, 2016 at 12:53 am

            That's so awesome to hear... I'm glad the substitution worked. Happy Holidays! ๐Ÿ™‚

            Reply

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    Monica

    Hi! Iโ€™m Monica!

    I am a recipe developer, matcha addict and lover of all things delicious, green and any & all puns. I am also the blogger, real food cook, & bonafide hustler behind the scenes. Read Moreโ€ฆ

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