Gluten Free Egg Free Dairy Free Nut Free Fudge
Indulge in the rich, velvety decadence of this Gluten-Free, Egg-Free, Dairy-Free, and Nut-Free Fudge—perfect for those with dietary restrictions or anyone craving a healthier sweet treat. This allergy-friendly dessert combines the creamy richness of full-fat coconut milk and coconut oil with the bold flavor of unsweetened cocoa powder, all naturally sweetened with powdered sugar. A touch of vanilla extract and a dash of salt enhance its chocolatey essence, making every bite irresistibly satisfying. Quick to prepare with just 10 minutes of hands-on time and no baking required, this recipe is the ultimate solution for fuss-free indulgence. Ideal for special occasions, holiday gifting, or simply treating yourself, this fudge is delightfully smooth, easy to slice, and sets beautifully in the refrigerator. Serve it chilled or at room temperature for a crowd-pleasing dessert everyone can enjoy!
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Recipe Information
Ingredients
- 400 ml Coconut milk (full-fat, canned)
- 60 ml Coconut oil
- 50 g Cocoa powder (unsweetened)
- 150 g Powdered sugar (or confectioners' sugar)
- 1 tsp Vanilla extract
- 0.25 tsp Salt
Instructions
Line a 6x6-inch or 8x8-inch square baking dish with parchment paper, leaving some overhang on the edges for easy removal later. Set aside.
In a medium-sized saucepan, combine the coconut milk and coconut oil over medium heat. Stir occasionally until the coconut oil is completely melted and the mixture is smooth.
Add the cocoa powder to the saucepan, whisking continuously to create a lump-free mixture. Reduce the heat to low to prevent burning.
Gradually sift the powdered sugar into the saucepan, whisking well after each addition to avoid clumps. Continue whisking until the mixture is smooth and starts to thicken slightly, about 5-7 minutes.
Remove the saucepan from the heat and stir in the vanilla extract and salt. Mix well to combine.
Pour the fudge mixture into the prepared baking dish, spreading it out evenly with a spatula. Tap the dish lightly on the counter to remove any air bubbles.
Let the fudge cool at room temperature for about 1 hour, then transfer it to the refrigerator to set completely, at least 3-4 hours or overnight for best results.
Once set, lift the fudge out of the baking dish using the parchment paper overhang. Cut into 16 equal squares using a sharp knife.
Store the fudge in an airtight container in the refrigerator for up to 1 week. Serve chilled or at room temperature.
Nutrition Facts
Calories |
2151 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 159.9 g | 205% | |
| Saturated Fat | 136.6 g | 683% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 663 mg | 29% | |
| Total Carbohydrate | 202.1 g | 73% | |
| Dietary Fiber | 27.5 g | 98% | |
| Total Sugars | 164.7 g | ||
| Protein | 19.1 g | 38% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 131 mg | 10% | |
| Iron | 19.8 mg | 110% | |
| Potassium | 1841 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
