Paleo Coconut Rum Fudge
- Gluten-Free
- Dairy-Free
- Paleo
- Low Carb
- Keto
- Vegetarian or Vegan
- Pescatarian
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. And if you’d like to make it low carb/keto, just replace the maple syrup with Lakanto maple flavored syrup! So easy!
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!
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Paleo Coconut Rum Fudge
- Gluten-Free
- Dairy-Free
- Paleo
- Low Carb
- Keto
- Vegetarian or Vegan
- Pescatarian
Ingredients
- 350 grams dairy-free chocolate
- 1 Tbsp coconut oil
- 3 Tbsp 42 g butter or ghee
- 4 Tbsp maple syrup see notes above for keto
- 2 Tbsp rum
- 1/4 tsp sea salt
- 1 1/2 cups full fat coconut milk
- 1 1/2 cups unsweetened shredded coconut divided
Instructions
- 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 1/2 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.
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What’s your favorite type of fudge? I’d love to hear from you in the comments section!
xx Kit
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What can be used in place of the rum? We dont drink and I don’t want to buy a bottle of rum just for this recipe. Can certain extracts be used?
Hi Cindy! I think the recipe would work just fine without it! I would recommend replacing it with 2 teaspoons vanilla extract. If you are looking for another recipe without alcohol, then you may like my Paleo Peppermint Mocha Fudge recipe! It’s great for the holidays!
Do you use spiced rum or silver run for this recipe?
Either one is fine! I usually use spiced rum because it has more flavor, but if you prefer silver rum or that is what you have at home, feel free to use that!
Lovely recipe! Would you please recommend a dairy free chocolate you use for this recipe? Thanks!
Hi, Theresa! Thanks so much! A good paleo chocolate that is sweetened with honey is Pure7 brand. I usually just use Lindt 85% chocolate though. It does contain sugar, but very little. I do not follow a strict paleo diet, so the minimal amount of sugar isn’t a big deal for me. I usually use Lindt because it is cheaper and easy to find in my local stores! 🙂