Dark Chocolate Fudge

Silky smooth healthy fudge, made with all natural ingredients. Sounds like an oxymoron. Two opposite words to describe something.

I was going to call it Raw Fudge or Organic Fudge, but that doesn’t sound very appetizing does it? But if you check out the ingredients and you’ll see what I mean.



Dark Chocolate Fudge

Marla Hingley
Silky smooth fudge, made with all natural ingredients.
5 from 1 vote
Prep Time 5 mins
Total Time 5 mins
Servings 24


  • 1/2 cup coconut oil
  • 1/2 cup cocoa
  • 1/2 cup smooth almond butter or peanut*
  • 1/4 cup honey or maple syrup
  • 1/2 tsp vanilla


  • Melt coconut oil, then add all ingredients together in a food processor. Process until smooth, then pour into lined muffin tins or a parchment lined square baking pan (if you have silicone muffins tins/pan it works the best).
  • Chill until set, about 30 minutes. Pop out of pan and cut into small pieces. Store in refrigerator.


For a nut-free version: replace the nut butter with 1 whole avocado (2 ripe halves), and add in 3 Tbsp icing sugar (sifted). Process as directed. It won't set up as firm as the original recipe, its a bit more truffle like, but trust me, it's just as delicious!!
Tried this recipe?Let us know how it was!
See also
Chocolate Peanut Butter Fudge


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  1. I made this luscious dark chocolate fudge. This is delicious!!!! I used honey instead of maple syrup and it is decadent!!! Thank you so much for sharing this healthy recipe!!

  2. 5 stars
    Love this recipe. Most definitely a family favourite ???? Is there anything better than peanut butter and chocolate ???????? thanks so much
    Oh for our chocolate flavour I used cacao instead same delish taste more health benefits (so they say lol)

  3. The words Cocoa & Cacoa can be used interchangeably (they are both referring to the same bean chocolate is made from), however once you add the word ‘raw’ before it, it does mean a different product entirely.
    Cacao powder – made by cold-pressing or very low temperature roasting of raw cocoa beans. This process keeps the living enzymes in the cocoa and removes the all the fat (cacao butter). It has several nutritional and health benefits.
    Cocoa powder – made with raw cocoa beans that have been roasted at high temperature. This changes its molecular structure, reduces the enzyme content which in turn lowers the overall nutritional value. The roasting process, as well as a small amount of cocoa butter that may remain adds to overall flavor producing a much less bitter taste than its raw counterpart.
    Nutritional value aside, both forms can be used interchangeable for cooking & baking, although using raw cacoa powder will definitely produce a baked good with a more bitter taste than that used with cocoa powder.

  4. Unfortunately, no. Coconut oil is unique in that it solidifies at room temperature. So it is the coconut oil which is what gives the structure and texture to this (delicious!!!) fudge.

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