Easy Paleo-ish Fudge
Years ago, when my family decided we would manage our health conditions and allergies by following the paleo diet, Christmas rolled around (as it does every December) and panic struck. What were we going to do about the Christmas cookies and fudge?!? Baking lots and lots (and lots) of Christmas cookies had long been a family tradition. We NEEDED those sugar cookies and gingerbread men and fudge.
Thankfully, figuring out how to make our family favorite recipes into a version that would work for our new lifestyle is sort of one of my super powers.
Even regular fudge can be a bit finicky to make, but this version that I eventually came up with – after a lot of trial and error – is really tasty, not too sweet, still feels like a big treat and is VERY easy to make.
I’ve made all sorts of variations – orange, peppermint, raspberry, dark and white chocolate swirl – but this basic chocolate recipe is hard to beat. I hope your family loves it as much as mine does.
Paleo-ish Fudge
Ingredients
- 10-12 oz. bag Enjoy Life Chocolate Chips
- 1/2 cup coconut cream The solid cream that comes to the top of a can of coconut milk
- 2 Tbsp. coconut oil
- dash salt
- 2 tsp. vanilla extract
Instructions
- Prepare an 8×8 baking dish by lining with parchment paper. This just makes clean up easier and you can use the parchment to lift the fudge out of the pan once it's set, making it way easier to cut. Using and 8×8 pan yields a thin piece of fudge, about 1/2 inch thick. If you want a thicker piece of fudge, use a smaller pan, such as a loaf pan.
- Add all ingredients except the vanilla to a heavy saucepan. Heat over low heat and stir regularly until the chocolate is completely melted.
- Remove from heat and stir in the vanilla.
- Pour into prepared pan and set in a cool place to set up.
- Once fudge is completely set, remove from pan and cut into desired pieces. I like little pieces, no larger than 1 inch square, but you make your servings whatever size you like.