How to Make Fudge (11 Easy Recipes)

Following a Paleo diet doesn’t have to mean saying goodbye to all your favorite desserts—you just have to get a little more creative with them. That’s definitely the case with fudge.

Most candy-shop versions call for a combination of white sugar, butter, and milk. But swapping in honey or maple syrup, nut butter, and coconut oil produces the same silky texture, without the dairy.

The other big difference comes in the way you put it all together. Unlike the traditional recipe, there’s no one way to make Paleo-friendly fudge. Here are 11 different methods to try, from blending to slow-cooking to freezing it in popsicle molds—and ideas for flavors beyond the usual chocolate. Guilt-free treats await!

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SunButter Frozen Fudge

Indulge in a creamy, rich, and naturally sweet SunButter Fudge that’s perfect for satisfying your dessert cravings without turning to processed sugar. This healthy make ahead treat combines the nutty flavor of sunflower seed butter with natural sweeteners to create a fudgy texture that melts in your mouth. Ideal for quick snacks, dessert meal prep, or make ahead treats, this recipe is a versatile addition to your kitchen for anyone looking to enjoy a guilt-free indulgence while keeping ingredients simple and wholesome.

Perfect for make ahead desserts or gifting during the holidays, this SunButter Fudge can be portioned and stored for easy grab-and-go enjoyment throughout the week. It’s also an excellent option for families, as it’s free from common allergens like peanuts and dairy, making it a kid-friendly treat. Whether you’re prepping snacks for the week or creating a small batch for a special occasion, this fudge is easy to make, quick to set, and delightfully decadent.

Recipe Ingredients:

• 1 cup sunflower seed butter (SunButter or other natural brand)
• 1/4 cup coconut oil, melted
• 1/4 cup honey or maple syrup
• 1 teaspoon vanilla extract
• Pinch of sea salt
• Optional toppings: dark chocolate chips, chopped nuts, or shredded coconut

Recipe Instructions:

1. Line an 8×8-inch baking pan with parchment paper for easy removal.
2. In a medium mixing bowl, combine sunflower seed butter, melted coconut oil, honey or maple syrup, vanilla extract, and a pinch of sea salt. Mix until smooth and fully combined.
3. Pour the mixture into the prepared pan and spread evenly with a spatula.
4. Sprinkle optional toppings like dark chocolate chips, nuts, or shredded coconut over the top and lightly press them into the fudge.
5. Place the pan in the freezer for 1–2 hours, or until the fudge is firm.
6. Once set, remove from the pan using the parchment paper and cut into squares.
7. Store the fudge in an airtight container in the fridge or freezer for long-lasting freshness.

Freezing Tip: Freeze individual squares in a single layer on a baking sheet, then transfer to a freezer-safe bag. Pull out one or two pieces at a time for a quick, easy snack that retains its rich, creamy texture.

Original Recipe: Creamy Frozen SunButter Fudge

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Refrigerated Fudge w/ Coconut Oil

Rich, creamy, and decadently sweet, this Coconut Oil Fudge is a simple, wholesome way to indulge your sweet tooth without refined sugar. Combining the natural richness of coconut oil with honey and butter, this fudge delivers a melt-in-your-mouth texture and a subtly nutty flavor that makes it perfect for healthy make ahead treats. It’s an ideal option for quick, easy desserts, snack prep, or make ahead indulgences for busy mornings, snack time, or after-dinner cravings.

This fudge is not only delicious but also incredibly versatile, making it a favorite for families and anyone looking for a kid-friendly dessert. You can store it in the fridge or freezer, portion it out for grab-and-go treats, or even add toppings like chopped nuts or shredded coconut to customize each batch. With minimal ingredients and easy preparation, this recipe is a standout for make ahead desserts that taste indulgent but are naturally sweetened.

Recipe Ingredients:

• 1/2 cup coconut oil, melted
• 1/2 cup butter (or ghee), softened
• 1/3 cup honey
• 1 teaspoon vanilla extract
• Pinch of sea salt
• Optional: shredded coconut, chopped nuts, or cocoa nibs for topping

Recipe Instructions:

1. Line an 8×8-inch baking pan with parchment paper for easy removal.
2. In a medium bowl, combine melted coconut oil, softened butter, honey, vanilla extract, and a pinch of sea salt. Stir until smooth and fully combined.
3. Pour the mixture into the prepared pan, spreading it evenly with a spatula.
4. Sprinkle optional toppings such as shredded coconut, chopped nuts, or cocoa nibs over the top. Lightly press them into the fudge.
5. Place the pan in the freezer for 1–2 hours, or until the fudge is firm.
6. Remove the fudge from the pan using the parchment paper and cut into squares.
7. Store in an airtight container in the fridge for up to 2 weeks, or freeze for longer storage.

Freezing Tip: For convenient grab-and-go servings, freeze individual squares on a baking sheet first, then transfer them to a freezer-safe bag. Pull out one or two squares as needed for a quick, easy, naturally sweet treat any time.

Original Recipe: Coconut Oil Fudge

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Paleo Toasted Coconut Fudge

If you love rich, creamy, and naturally sweet treats, this Paleo Toasted Coconut Fudge is a must-try. Made with wholesome, minimally processed ingredients, it’s a decadent healthy make ahead treat that satisfies your sweet tooth while remaining paleo-friendly and refined-sugar-free. Perfect for quick, easy snacks, after-dinner indulgences, or make ahead desserts, this fudge delivers a satisfying coconut flavor with a rich, melt-in-your-mouth texture that everyone will love.

This fudge is also highly versatile and ideal for families, making it a kid-friendly dessert that’s easy to portion and store. You can prepare it in advance and refrigerate or freeze for later, making it a convenient option for busy mornings or spontaneous snack cravings. With simple, natural ingredients and an irresistible toasted coconut crunch, this recipe is a standout for anyone looking to enjoy best make ahead treats without guilt.

Recipe Ingredients:

• 1/2 cup coconut oil
• 1/2 cup almond butter (or cashew butter)
• 1/3 cup maple syrup or honey
• 1 teaspoon vanilla extract
• Pinch of sea salt
• 1/2 cup unsweetened shredded coconut, toasted

Recipe Instructions:

1. Line an 8×8-inch baking pan with parchment paper for easy removal.
2. In a medium saucepan over low heat, melt coconut oil and almond butter together until smooth.
3. Remove from heat and stir in maple syrup (or honey), vanilla extract, and a pinch of sea salt. Mix until fully combined.
4. Pour the mixture into the prepared pan and spread evenly with a spatula.
5. Toast shredded coconut in a dry skillet over medium heat until golden and fragrant, then sprinkle it evenly over the top of the fudge, pressing lightly.
6. Refrigerate or freeze for 1–2 hours, or until the fudge is firm.
7. Lift the fudge out of the pan using the parchment paper and cut into squares.
8. Store in an airtight container in the fridge for up to 2 weeks, or freeze for longer storage.

Freezing Tip: Freeze individual squares on a baking sheet first, then transfer to a freezer-safe bag. Grab a square or two as needed for a quick, easy, paleo-friendly snack that maintains its rich, coconutty flavor.

Original Recipe: Toasted Coconut Fudge

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3-Ingredient Fudge

Sometimes, the simplest recipes are the most satisfying—and this 3-Ingredient Fudge proves it. With just three wholesome ingredients, this fudge is a healthy make ahead treat that’s perfect for busy kitchens, quick dessert prep, or make ahead indulgences that you can enjoy throughout the week. Rich, creamy, and naturally sweetened, it’s a quick way to satisfy your sweet tooth while sticking to easy, simple, and wholesome recipes.

This fudge is a versatile option for families and individuals alike, making it an ideal kid-friendly snack or make ahead dessert for holidays, gatherings, or midweek cravings. It stores beautifully in the fridge or freezer, so you can portion out individual squares for quick, grab-and-go treats. With minimal effort and maximum flavor, this recipe is a standout for anyone looking for best make ahead treats that are both simple and satisfying.

Recipe Ingredients:

• 1 cup natural peanut butter (or almond butter)
• 1/2 cup coconut oil, melted
• 1/4 cup honey or maple syrup

Recipe Instructions:

1. Line an 8×8-inch baking pan with parchment paper for easy removal.
2. In a medium bowl, combine melted coconut oil, peanut butter, and honey (or maple syrup). Stir until smooth and fully combined.
3. Pour the mixture into the prepared pan and spread evenly with a spatula.
4. Refrigerate or freeze for 1–2 hours, or until the fudge is firm.
5. Lift the fudge from the pan using the parchment paper and cut into squares.
6. Store in an airtight container in the fridge for up to 2 weeks, or freeze for longer storage.

Freezing Tip: Freeze individual squares in a single layer on a baking sheet, then transfer to a freezer-safe bag. Pull out a square or two at a time for a quick, easy, naturally sweet snack any day of the week.

Original Recipe: No-Bake, Three-Ingredient Fudge

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Sweet Tooth Craving: Five-Ingredient Paleo Fudge

Satisfy your chocolate cravings with this Five-Ingredient Paleo Fudge, a rich and creamy treat that’s perfect for anyone looking for healthy make ahead desserts. Made with simple, wholesome ingredients, this fudge is naturally sweetened and free from refined sugars, making it an ideal make ahead treat for busy mornings, after-dinner indulgences, or snack prep for the week. Its smooth, fudgy texture and decadent flavor make it one of the best make ahead treats for families and individuals alike.

This paleo fudge is not only easy to prepare but also incredibly versatile, making it kid-friendly and perfect for portioning into squares for quick grab-and-go snacks. With minimal ingredients and straightforward steps, you can enjoy a delicious, naturally sweet chocolate treat without guilt. Freeze some squares for longer-term storage and enjoy a quick, easy, healthy snack whenever a sweet craving strikes.

Recipe Ingredients:

• 1/2 cup coconut oil, melted
• 1/2 cup almond butter (or other nut/seed butter)
• 1/4 cup cocoa powder
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract

Recipe Instructions:

1. Line an 8×8-inch baking pan with parchment paper for easy removal.
2. In a medium mixing bowl, combine melted coconut oil, almond butter, cocoa powder, maple syrup, and vanilla extract. Stir until smooth and fully combined.
3. Pour the mixture into the prepared pan and spread evenly with a spatula.
4. Refrigerate or freeze for 1–2 hours, or until the fudge is firm.
5. Lift the fudge from the pan using the parchment paper and cut into squares.
6. Store in an airtight container in the fridge for up to 2 weeks, or freeze for longer-term storage.

Freezing Tip: Freeze individual squares on a baking sheet first, then transfer to a freezer-safe bag. Take out one or two pieces at a time for a quick, easy, naturally sweet paleo snack anytime you need a treat.

Original Recipe: Muffin-Cup Fudge

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5-Minute Fudge Balls

For a quick, wholesome, and healthy make ahead treat, these 5-Minute Raw Paleo Fudge Balls are an absolute game-changer. Packed with natural flavors and free from refined sugar, they’re a perfect option for make ahead snacks, quick energy boosts, or easy, kid-friendly desserts. With just a few simple ingredients and minimal prep time, these fudge balls are an ideal addition to your make ahead breakfast or snack routine, offering rich chocolate flavor and satisfying texture in every bite.

These raw fudge balls are incredibly versatile and portable, making them perfect for busy mornings, afternoon cravings, or as part of a lunchbox. They can be stored in the fridge or freezer, so you can grab one or two whenever you need a quick, easy, healthy sweet fix. With simple preparation and wholesome ingredients, they’re a standout among best make ahead treats for anyone following a paleo or whole-food lifestyle.

Recipe Ingredients:

• 1/2 cup almond butter (or any nut/seed butter)
• 1/4 cup cocoa powder
• 1/4 cup maple syrup or honey
• 1/4 cup shredded coconut (optional)
• 1 teaspoon vanilla extract

Recipe Instructions:

1. In a medium bowl, combine almond butter, cocoa powder, maple syrup (or honey), shredded coconut (if using), and vanilla extract. Mix until fully combined and smooth.
2. Roll the mixture into small bite-sized balls using your hands (about 1 inch in diameter).
3. Place the balls on a parchment-lined baking sheet or plate.
4. Refrigerate for 20–30 minutes until firm.
5. Store in an airtight container in the fridge for up to 2 weeks, or freeze for longer storage.

Freezing Tip: Freeze the fudge balls in a single layer first, then transfer them to a freezer-safe container or bag. Pull out a few at a time for a quick, easy, naturally sweet paleo snack that’s ready in minutes.

Original Recipe: Fudge Balls

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Paleo Pumpkin Pie Fudge

Celebrate fall flavors any time of year with this Paleo Pumpkin Pie Fudge, a creamy and decadent healthy make ahead treat that’s perfect for satisfying your sweet tooth without refined sugar. Infused with the warm, comforting spices of pumpkin pie, this fudge makes an excellent make ahead dessert, quick snack, or kid-friendly treat. Its rich texture and naturally sweet, spiced flavor make it one of the best make ahead treats for any season or occasion.

This fudge is incredibly easy to prepare and store, making it ideal for busy kitchens and portioning into individual squares for grab-and-go snacks. You can refrigerate or freeze portions to enjoy throughout the week, making it a convenient, flavorful addition to your make ahead meal or snack routine. With simple ingredients and minimal effort, this recipe is a standout among paleo-friendly, easy, quick, and naturally sweet recipes.

Recipe Ingredients:

• 1 cup almond butter
• 1/4 cup coconut oil, melted
• 1/4 cup maple syrup
• 1/2 cup pumpkin puree
• 1 teaspoon pumpkin pie spice
• 1 teaspoon vanilla extract
• Pinch of sea salt

Recipe Instructions:

1. Line an 8×8-inch baking pan with parchment paper for easy removal.
2. In a medium mixing bowl, combine almond butter, melted coconut oil, maple syrup, pumpkin puree, pumpkin pie spice, vanilla extract, and a pinch of sea salt. Mix until smooth and fully combined.
3. Pour the mixture into the prepared pan and spread evenly with a spatula.
4. Refrigerate or freeze for 1–2 hours, or until the fudge is firm.
5. Lift the fudge from the pan using the parchment paper and cut into squares.
6. Store in an airtight container in the fridge for up to 2 weeks, or freeze for longer-term storage.

Freezing Tip: Freeze individual squares in a single layer on a baking sheet, then transfer to a freezer-safe bag. Pull out a square or two at a time for a quick, easy, seasonal paleo snack full of pumpkin spice flavor.

Original Recipe: Pumpkin Pie Fudge

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Paleo Fudge Pops

Cool off and satisfy your sweet cravings with these Paleo Fudge Pops, a delicious and healthy make ahead dessert that’s perfect for summer or anytime you want a frozen treat. Made with simple, whole-food ingredients and naturally sweetened, these fudge pops are a quick and easy make ahead snack that’s kid-friendly, portable, and perfect for meal prep. With rich chocolate flavor and a creamy texture, they’re one of the best make ahead treats for families or anyone looking to enjoy easy, quick, and naturally sweet recipes.

These fudge pops are incredibly versatile—you can make them in bulk and store them in the freezer for easy access, making them an excellent grab-and-go snack or make ahead dessert for parties and gatherings. With minimal prep and simple ingredients, these pops are a standout make ahead treat for paleo and whole-food lifestyles. They’re perfect for portioning into single servings so you can enjoy a quick, healthy, and satisfying chocolate fix anytime.

Recipe Ingredients:

• 1 cup full-fat coconut milk
• 1/2 cup almond butter
• 1/4 cup cocoa powder
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• Pinch of sea salt

Recipe Instructions:

1. In a medium bowl, whisk together coconut milk, almond butter, cocoa powder, maple syrup, vanilla extract, and a pinch of salt until smooth and fully combined.
2. Pour the mixture into popsicle molds, leaving a little space at the top for expansion.
3. Insert sticks and place the molds in the freezer.
4. Freeze for at least 4–6 hours, or until fully set.
5. Remove pops from molds by running warm water over the outside briefly to loosen them.
6. Store any extra pops in an airtight container in the freezer for up to 2 months.

Freezing Tip: These fudge pops freeze well individually. Make a batch, and pull out a single pop at a time for a quick, easy, naturally sweet frozen snack perfect for hot days or dessert cravings.

Original Recipe: Paleo Fudge Pops

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Fudge in the Slow Cooker

Take your healthy make ahead treats to the next level with this Slow Cooker Paleo Fudge, a rich, creamy, and indulgent dessert that’s perfect for busy kitchens. Using a slow cooker makes preparation almost effortless—just combine the ingredients, let the cooker do the work, and you’ll have a decadent fudge ready for slicing. This recipe is an excellent make ahead dessert, quick snack, or kid-friendly treat, and it’s naturally sweetened, gluten-free, and paleo-friendly, making it one of the best make ahead treats for families or individuals following a whole-food lifestyle.

This slow cooker method is especially great for portioning your fudge into individual squares for easy grab-and-go snacks throughout the week. With minimal hands-on time and simple ingredients, it’s perfect for meal prep, holiday treats, or satisfying chocolate cravings without refined sugar. Freeze portions to enjoy a quick, easy, naturally sweet snack whenever you need a delicious chocolate fix.

Recipe Ingredients:

• 1 cup almond butter
• 1/2 cup coconut oil
• 1/4 cup cocoa powder
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• Pinch of sea salt

Recipe Instructions:

1. Line an 8×8-inch baking pan with parchment paper.
2. In a slow cooker, combine almond butter, coconut oil, cocoa powder, maple syrup, vanilla extract, and a pinch of salt. Stir to combine.
3. Cover and cook on low for 1–2 hours, stirring occasionally until the mixture is smooth and slightly thickened.
4. Pour the mixture into the prepared pan and spread evenly.
5. Refrigerate or freeze for 1–2 hours, or until firm.
6. Lift the fudge from the pan using parchment paper and cut into squares.
7. Store in an airtight container in the fridge for up to 2 weeks, or freeze for longer storage.

Freezing Tip: Freeze individual squares on a baking sheet first, then transfer to a freezer-safe container. Grab one or two at a time for a quick, easy, make ahead chocolate snack that’s ready whenever a craving hits.

Original Recipe: Slow Cooker Fudge

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Strawberry Shortcake Fudge

Indulge in fruity, creamy sweetness with this Strawberry Shortcake Fudge, a delicious healthy make ahead treat that combines the classic flavors of strawberry shortcake with the convenience of a quick, easy dessert. Naturally sweetened and easy to prepare, this fudge is perfect for make ahead snack prep, holiday treats, or kid-friendly desserts. Its rich texture and delightful strawberry flavor make it one of the best make ahead treats for satisfying chocolate and fruit cravings without refined sugar.

This fudge is ideal for portioning into squares and storing in the fridge or freezer, making it a convenient grab-and-go snack or ready-to-serve dessert for gatherings. Minimal prep and simple ingredients make it an easy addition to your make ahead meal and snack planning, perfect for busy households or anyone looking for healthy, quick, and satisfying recipes.

Recipe Ingredients:

• 1 cup white chocolate chips (or dairy-free alternative)
• 1/2 cup sweetened dried strawberries, chopped
• 1/2 cup almond butter
• 1/4 cup coconut oil
• 1 teaspoon vanilla extract
• Pinch of sea salt

Recipe Instructions:

1. Line an 8×8-inch baking pan with parchment paper for easy removal.
2. In a medium saucepan over low heat, melt the white chocolate chips with almond butter and coconut oil, stirring until smooth.
3. Remove from heat and stir in chopped dried strawberries, vanilla extract, and a pinch of salt.
4. Pour the mixture into the prepared pan and spread evenly.
5. Refrigerate or freeze for 1–2 hours, or until the fudge is firm.
6. Lift the fudge from the pan using parchment paper and cut into squares.
7. Store in an airtight container in the fridge for up to 2 weeks, or freeze for longer storage.

Freezing Tip: Freeze individual fudge squares on a baking sheet first, then transfer them to a freezer-safe container. Pull out a square or two as needed for a quick, easy, naturally sweet strawberry chocolate snack anytime.

Original Recipe: Shortcake Fudge

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Double Layer Fudge

Enjoy the ultimate healthy make ahead treat with this Double Layer Paleo Fudge, featuring rich chocolate paired with creamy almond butter for a decadent flavor combination. This fudge is perfect for anyone looking for make ahead desserts, quick snacks, or kid-friendly treats that are naturally sweetened and paleo-friendly. With its layered texture and irresistible taste, it’s one of the best make ahead treats for satisfying chocolate cravings while sticking to a whole-food lifestyle.

This double layer fudge is ideal for prepping ahead and storing in the fridge or freezer, making it a convenient grab-and-go snack or a ready-to-serve dessert for special occasions. Minimal effort and simple ingredients allow you to enjoy a quick, easy, and indulgent treat anytime. Portion individual squares for a satisfying, make ahead paleo-friendly snack that’s perfect for busy mornings or dessert cravings.

Recipe Ingredients:

• 1 cup almond butter
• 1/2 cup coconut oil
• 1/4 cup maple syrup
• 1/2 cup cocoa powder
• 1 teaspoon vanilla extract
• Pinch of sea salt

Recipe Instructions:

1. Line an 8×8-inch baking pan with parchment paper.
2. In a medium saucepan over low heat, combine 1/2 cup almond butter, 1/4 cup coconut oil, 2 tablespoons maple syrup, 1/4 cup cocoa powder, and a pinch of sea salt. Stir until smooth, then pour into the prepared pan to form the first layer.
3. Refrigerate for 20–30 minutes until slightly firm.
4. Meanwhile, in another bowl, combine the remaining 1/2 cup almond butter, 1/4 cup coconut oil, 2 tablespoons maple syrup, 1/4 cup cocoa powder, vanilla extract, and a pinch of salt. Mix until smooth.
5. Pour the second layer over the first and spread evenly.
6. Refrigerate or freeze for 1–2 hours, or until firm.
7. Lift the fudge from the pan using parchment paper and cut into squares.
8. Store in an airtight container in the fridge for up to 2 weeks, or freeze for longer storage.

Freezing Tip: Freeze individual squares on a baking sheet, then transfer them to a freezer-safe container. Grab a square or two whenever you need a quick, easy, layered paleo snack that’s indulgent yet healthy.

Original Recipe: Double Layer Fudge