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{Note from Jessica: Today’s post is shared by my sweet friend, Raia, author of Raia’s Recipes. Raia is a homeschooling, stay-at-home mom of five crazy kids. After the birth of her third child, she was diagnosed with celiac disease. This discovery turned her bread and pasta-filled life upside down and set her on a mission to find out what healthy meant for her family. Aspiring to encourage other moms, she started her blog filled with simple, easy, healthy dishes. Stop by Raia’s Recipes to get plenty of real food, gluten-free recipes and much more!}
I can honestly say I’ve never met a fudge I didn’t like. Dark chocolate, white chocolate, walnuts, nut-free, peppermint… You name it, I’ve loved it for as long as I can remember. Even though I’ve always preferred homemade fudge, my old stand-by recipes included things like a bag of mini marshmallows, sweetened condensed milk, or [gasp] 2+ cups of sugar!
Ever since my clean eating leap back when I found out I was gluten-intolerant, my relationship with fudge has been a little different. Along with my new diet came a new sense of adventure. I was willing to go places fudge and I had never been before. Together we braved the wondrous unknowns of dairy-free, Mexican, black bean, pumpkin… and one of my new favorites, which I give you today: nut butter fudge.
Not only have I been released from standing over the stove with a candy thermometer, but my eyes have been opened to the fact that fudge can actually be healthy!
Can I get an amen?
Just kidding. 😉
But seriously, friends, with all the healthy fats in this fudge, and the immunity-boost from the honey, there’s not much to say no to here…
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Quick & Easy Nut Butter Freezer Fudge (gluten, grain, dairy free, paleo)
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Ingredients
- 1/4 c. raw honey
- 1/4 c. coconut oil
- 1/4 c. nut butter of choice, probably even sun butter
- 1/2 t. vanilla extract (optional, but I love to add my homemade vanilla)
Instructions
- Line an 8x8 inch pan with foil or parchment paper.
- Melt everything together over low heat, stirring to make sure ingredients are well blended.
- Pour into prepared pan and freeze until set (about 1/2 hour).
- Cut into squares.
- Store leftovers in the freezer.
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Nutrition Information:
Yield: 9 Serving Size: 1Amount Per Serving: Calories: 57Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 17mgSodium: 51mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 0g
IMPORTANT! PLEASE READ!!! This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered from Nutritionix and we often find their calculations to be slightly inaccurate based on the whole food ingredients we use on this site. Nutrition information can vary for a recipe based on many factors. We strive to keep the information as accurate as possible, but make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.
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I am going to make these with some cocoa powder and powdered adaptogenic herbs. I bet it will be delicious! Thanks, I have had a sweet tooth for days but couldn’t pinpoint what I was going to make….until now.
YUM! That sounds great! 🙂
This recipe looks awesome…but I am allergic to coconut oil…any substitute that you’d recommend?
Hi Tiffany – I think you could use butter or ghee and it would be fine. Enjoy!
Wow–love easy recipes like this one! Will add it to the list of things to try!
faganeatspaleo.blogspot.com
Enjoy!! 🙂
I love this Nut Butter Freezer Fudge! So easy to make, plus it is made of only 4 healthy ingredients. Can’t wait to try this.
Thanks Anna! Hope you enjoy! 🙂
I just made this and put it in the freezer. It smells awesome and I love how simple the recipe is. It really needs to be quadrupled to be of any substance though…that amount didnt even coat the entire surface of the pan. I’ll make more next time!
Hi Jill – Great tip! The more fudge the better, IMO. 🙂 Enjoy!
This was deliscious! I added a sprinkle of cinnamon too. Mmmmm
Yum! Great addition!
In the pic it almost looks like it has a crust on the bottom, which made me wonder if a raw brownie crust layer in the pan first might be worth trying?
Hi Courtney – It does look like it has a crust, doesn’t it. While this recipe doesn’t call for that, I bet it would be really tasty with a raw brownie crust!
Hi, I’m new to all this..! What type/source of vanilla do you use?
Hi Fiona – I use organic vanilla extract. I get mine from my health food store or Vitacost: https://www.deliciousobsessions.com/Shop-Vitacost
Looks yummy! Going to try subbing agave nector for the honey to make it vegan.
Enjoy!
Shared on my page looks really yummy! Trish
Thank you for the share Trish! 🙂
Is that 1/4 cup of melted or solid coconut oil?
Hi Barbara! You could use either melted or solid. This recipe is so simple that it won’t make any difference. Enjoy!
Wow, these look so yummy and easy!
Hope you enjoy! 🙂
Could you replace the honey with rice malt syrup?
Hi Helen – I’ve never used rice malt syrup, but I am assuming they are similar textures, so I imagine it would work fine.
Sounds fab. could you just use butter (organic) instead of coc oil ? – it is it’s own source of nutrition and healthy fats
Yes! I think that would work fine!! Enjoy!
this is in freezer now. i added some organic dark chocolate melted and swirled it on top. can’t wait to try. tasted before went in freezer and tasted amazing.
YUM! I hope you enjoy — sounds delish! 🙂
8×8 pan… ha, this doesn’t even make enough to make 1 inch pieces in a 6×6 tupperware.
Hi Jackie – Thanks for sharing! This recipe is easily doubled, tripled, quadrupled, etc. The larger the pan, the thinner the fudge. Cheers!
I just made this with several variations and used a silicone mold so each piece of fudge was just over a tablespoon. My family and I flipped for them!
1. Coconut oil, coconut butter, raw honey, orange and vanilla flavoring.
2. Coconut oil, cashew butter, raw honey, vanilla flavoring with mini chocolate chips sprinkled in the bottom of the mold before adding the warm fudge.
3. Recipe as written with some cinnamon and extra vanilla.
Pretty sure I’ll never eat “normal” fudge again.
YUM, Summer! Those variations sound delish! 🙂
Thanks for the recipe – I’ve just tried it for the first time and it came out well! It would be great to have a variation that stays solid at room temperature – any suggestions on what ingredients could be swapped or added to make the fudge less melty?
Hi Sylvia – The melting happens because of the coconut oil. You could use less coconut oil or more nut butter and it will hold together better at room temperature. This recipe is designed specifically to be a freezer fudge and is not for room temp storage. Cheers!
This stuff is AMAZING! I actually cut the amount of honey in half, and it’s still plenty wonderful. Once it has been poured into the pan, a generous shake of sea salt on top also adds a great flavor. Thank you!!!
YUM! The sea salt is a great addition! Glad you enjoyed! 🙂
Hey! I just made your fudge today, it was very nice but I had few comments:
the recipe calls for tinny amount of ingredients, which was a little big confusing to me, since the photo is showing pretty thick pieces. On 8″ x 8″ they came out the thickness of thin chocolate bar. They tasted very nice, I added coconut to them as well.
Just a note that without milk the fudge came out tasting VERY rich (I mean, fudge is always pretty sweet), and melted pretty easily in my hand (coconut oil).
None-less, it was fun making the fudge (which I ever made it before). Thank you for sharing the recipe!
Hi Agnes – Thanks for sharing your feedback on the recipe. It could easily be doubled, tripled, or more. I’m glad you did end up liking it! 🙂
Just made these as a treat on my real foods journey…so good! I doubled up the nut butter (used chunky almond for a bit of crunch!) and the honey, but used the same 1/4 cup of coconut oil as the recipe called for. Dangerously delicious. Thank you for this simple recipe that is sure to satisfy a sweet tooth!
YUM! I’m drooling! I need some now! 🙂
tried it but I added a tablespoon of cacao and a little extra honey to offset the bitterness.
I used sun butter.
And ohhhhhhh my gosh!!!!!!!!!!! Stop reading this and go make yourself some! Quick! Go!!! Why are you still reading this?!
It’s so good!!!!
LOL Cyndi!! So glad you liked it! 🙂
This is so easy to make!! I just now popped it in the freezer and I know my three year old is going to love this. I doubled the quantities and poured it into a muffin tin lined with paper muffin cups. Perfect snack/dessert size for a preschooler! Like little frozen peanut butter cups 🙂
Awesome! So glad you guys liked it! 🙂
Please add me to your list. Thanks!
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I was excited to try this and made the sunbutter option. First off do not say to put it in a pan much too large for the quantity. I think it needed a much higher proportion of sunbutter. Wasn’t a fan sorry.
Hi Bre! Thank you for stopping by! So sorry it didn’t turn out correctly. In looking at the recipe again, there may be a typo in the ingredients. I’ll reach out to my contributor, Raia, and double-check.