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Paleo Fudge (easy, sugar and dairy free)

Posted on Dec 21, 2015 | 0 comments

Paleo Fudge (easy, sugar and dairy free)

Paleo Fudge


If you would like a super easy Paleo Fudge recipe that doesn’t involve candy thermometers, here you go! I made this recipe a snap to whip up and fail safe for the most beginner paleo cooks.

 

Instead of marshmallow creme, which is full of artificial ingredients, my Paleo Fudge ingredients are simple, organic items. You can skip the guilt when you eat Paleo Fudge. It is high in antioxidants from the dark chocolate, magnesium from the cashews, and provides healthy omega 3 oils in the flax seed meal.

 

Using cashew butter makes this Paleo Fudge nut free (cashews are actually seeds, not nuts). However, I have tested it with creamy almond butter, and sunflower seed butter, and it works with those as well.

 

I like to try different mix-ins in my Paleo Fudge batches. I’ve tried it with and without chopped nuts, and with various dried fruits: raisins, cranberries, cherries. The purists in my family like it plain, for the delicious mouth feel of the smooth, creamy chocolate base.

 

If you want to make your own powdered xylitol instead of buying it in powdered form, simply measure out regular xylitol into your food processor and process it on high for a few minutes. This will make perfect powdered xylitol. You may use regular xylitol in your batch of Paleo Fudge, it just will not be quite as smooth as if you powder it first.

 

I prefer no sugar at all in my Paleo Fudge, so I use Pascha brand unsweetened chocolate chips and powdered birch xylitol. When I make it for a mixed paleo/non-paleo gathering, I use Enjoy Life brand chocolate chips and organic maple syrup, for a less intense chocolate taste.

 

Paleo Fudge

A batch with chopped walnuts and raisins mixed in.

Easy Paleo Fudge

 


 

Easy Paleo Fudge

  • Prep time:  20 minutes
  • Cook time: 10 minutes of melting time
  • Servings:  40 1″ square pieces
  • 1/3 cup butter
  • 1 (16 oz.) jar cashew butter (I use Trader Joe’s salted creamy) other nut butters will work also
  • 2 (10 oz.) bags dark chocolate chips, or unsweetened chocolate chips or baking chocolate
  • 1/3 cup maple syrup or powdered xylitol (this much sweetener if you use sweetened chocolate chips) OR 2/3 cup maple syrup or powdered xylitol (this much sweetener if you use unsweetened chips)
  • 4 TBS. ground golden flax seed meal
  • (optional) 1/2 cup of any mix-ins: raisins, dried cranberries or cherries, chopped nuts

(Payton’s Paleo 30 Day Challenge friendly if made with unsweetened chips and xylitol)


1) Melt butter and cashew butter in a large sauce pan over low heat. Stir until creamy without lumps.

2) Add chocolate chips and chosen sweetener. Continue to stir over low heat until completely melted.

3) Stir in golden flax seed meal and any desired mix-ins.

4) Pour fudge into a 9″ x 13″ baking pan, or an 8″ x 8″ pan, depending on what sizes pieces you would like.

 

Allow to chill in the refrigerator until set. The Paleo Fudge will keep well in the fridge for up to 2 weeks, or you may cut it and freeze the pieces in a zip lock bag for months.

 

You may use any size and shape of pan to mold your Paleo Fudge. I’ve even used a round cake dish and cut my fudge in a spider web shape for Halloween parties!

 

Easy Paleo Fudge

Poured into a round 9 inch cake pan to make Spider Web Fudge for Halloween.

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