Create some Christmas memories with this allergy friendly and dairy free dark chocolate fudge! It’s no-cook, dairy free, paleo, and super easy to make. And this fudge isn’t just for Christmas: you can make this any time of the year!
The Christmas holiday is by far one of my favorites. It’s not just the festivities and I love, but it’s also the amazing sense of togetherness and benevolence that this year brings. It reminds people of what we should be doing all year long: giving! And we’re not talking gift giving, but having a generous spirit towards others in all aspects.
One of my favorite things to do around Christmas in the past was to bake a bunch of treats for family, friends, and neighbors. I didn’t get around to doing a whole lot of that baking this year since I ended up having laparoscopy surgery last week.
I’ve been healing up great, but it definitely threw off my normal routine for a bit! I may still try to do some cookie baking for our neighbors this weekend between house cleaning.
If your routine is a bit off or you are so busy you don’t have time to do a lot of baking, than this Dark Chocolate Fudge is a fun Christmas treat that doesn’t take much time to make.
My Grandma’s fudge was always a big hit in our house growing up, but once dairy allergies set in, we had to stop making it. Several years ago I made up this alternative that is allergy friendly and a bit healthier, and my whole family can have this!
I love the flavor combination of peanut butter and chocolate (Reese’s anyone?), but both my kids are allergic to peanuts. So I made up this version using SunButter, which has great flavor and is an excellent stand-in for peanut butter in this recipe.
This recipe can be paleo if you make it with paleo chocolate chips or skip the chocolate chips altogether! The fudge tastes great either way 🙂
Tip: use refined coconut oil in this recipe for less coconut taste!
Dark Chocolate SunButter Fudge (Dairy Free)
- In a bowl, cream together coconut oil and SunButter with a hand mixer. Add in honey and vanilla and beat again.
- Slowly add in cocoa powder until thoroughly mixed.
- Spread fudge mixture into the bottom of a loaf pan (or 2 mini loaf pans) lined with parchment paper, or press into silicone chocolate molds. I used a silicone loaf pan for mine.
- Chill fudge in the fridge until set firm. Store fudge in the fridge. Enjoy!
This is one of my older posts from 6 years ago that I revamped with new photos and an updated post. Here’s one of the old photos:
Sarah Jane Parker is the founder, recipe creator, and photographer behind The Fit Cookie. She’s a food allergy mom and healthy living blogger based in Wyoming. Sarah is also an ACSM Certified Personal Trainer, ACE Certified Health Coach, Revolution Running certified running coach, and an ACE Certified Fitness Nutrition Specialist