Chocolate. Coconut. Rum. Ohhhhh yeah. I’ve packed all the good stuff into this recipe. If you love chocolate, you will not be disappointed by this fudge. It’s super rich, velvety, and delicious. And a whole lot healthier than your typical fudge, of course.
In order to keep this recipe paleo, make sure the chocolate you buy is dairy-free. It’s also ideal to use chocolate that is sweetened with something like honey instead of sugar. That is not always practical though, so I tend to just use dairy-free chocolate with a very low sugar content like the Lindt 85% bars. It just makes life easier.
Additionally, this recipe can easily be made vegan by replacing the butter/ghee with coconut oil. But if you can have butter, I highly recommend it because it gives the fudge an extra richness.
If you’ve never made fudge before, I’m about to let you in on a little secret: it’s SO easy to make. Honestly, you do not need to be good at cooking or baking to make fudge. As long as you can make a double boiler and line a baking dish with overlapping parchment paper (thank you, Google), you’re good to go! This paleo fudge is no exception to the ease of fudge-making. With just 10 minutes of hands-on time and 4 hours of wait time, you too can have rich, delicious, paleo fudge!
- 350 grams dairy-free chocolate
- 1 Tbsp coconut oil
- 3 Tbsp (42 g) butter or ghee
- 4 Tbsp maple syrup
- 2 Tbsp rum
- ¼ tsp sea salt
- 1½ cups full fat coconut milk
- 1½ cups unsweetened shredded coconut, divided
- Line an 8x8 baking dish with 2 sheets of parchment paper cut to fit the dish, overlap, and create tabs on the sides to use later to pull the fudge out of the dish. Set the dish aside.
- Set up a double boiler on your stovetop using a saucepan and a glass bowl. Fill the saucepan with about an inch of water and make sure that the bottom of the bowl does not touch the water.
- Chop up the chocolate into small pieces with a chef's knife and place the pieces into the glass bowl of the double boiler.
- Bring the water to a gentle simmer over medium-low heat and stir the chocolate with a flexible spatula as it melts. Keep stirring to prevent the chocolate from burning. Be careful not to let any water get into the bowl as this could make the chocolate seize up.
- When the chocolate is almost melted, stir in the coconut oil, butter or ghee, maple syrup, rum, and sea salt with a whisk.
- Whisk until everything is well combined and all the chocolate is melted.
- Next, pour in the coconut milk and stir with a sturdy mixing spoon. The chocolate mixture should start to resemble a fudge now.
- Pour in 1 cup of the shredded coconut and mix well.
- Carefully pour the contents of the bowl into the lined baking dish.
- Flatten the fudge using a spatula if needed.
- Sprinkle the other ½ cup of shredded coconut on top.
- Refrigerate the fudge for 4 hours or until completely hardened. Cooling time may vary based on the temperature of your fridge.
- Remove from the baking dish using the parchment paper.
- Place on a cutting board and carefully peel away the edges of the parchment paper.
- Slice into pieces and enjoy!
- This fudge should be stored in the refrigerator.
What’s your favorite type of fudge? I’d love to hear from you in the comments section!