Healthy Paleo Gluten Free Fudge

Healthy gluten free fudge means no added sugar (but still, lots of sweetness – so confusing!). I dare say … it’s even Paleo fudge (isn’t it? so many rules that … more »

Healthy gluten free fudge means no added sugar (but still, lots of sweetness – so confusing!). I dare say … it’s even Paleo fudge (isn’t it? so many rules that I get confused). And it’s rich, chocolately, and positively toothsome. Plus, it is so satisfying that I dare you to overeat this particular gluten free fudge. You’ll need a couple kinda special ingredients, but then you’ll want to make this every single day. Even though it calls for a food processor. Which I hate to dry. Even with all the tips you gave me for how to dry it effortlessly. You’re so good to me, and still, I tantrum about my food processor.

Healthy Gluten Free Fudge

Fudge just isn’t fudge unless your teeth leave tracks in it when you take a bite. That’s a rule. Well, that’s my rule. And I am a stickler for it, so I made it happen here.

Healthy Gluten Free Fudgeside

I put this fudge in a category with my Paleo-style Almond Flour Chocolate Chip Cookies. They are not low-calorie, but they don’t kick up carbohydrate cravings since they’re, well, low in simple carbs. So I’m satisfied after just a taste. I only have so much will power (so do you! it’s science), so I like to keep it in reserve as much as possible.

Healthy Gluten Free Fudge

Here’s how it’s done: super nutritious and naturally sweet dates + good-quality unsweetened chocolate (I used Scharffen Berger dark) + virgin coconut oil + Dutch-processed cocoa powder (I used Rodelle brand) + some cream. Blend, chill, roll out and press into shape, chill again, then slice. That’s it.

Healthy Gluten Free Fudge

It’s solid at room temperature (thank you, unsweetened chocolate!), and needs no honey, no added sugar, no stevia, no nothin’. I brought this fudge, along with homemade marshmallow gluten free rice krispie treats, to an impromptu Memorial Day neighborhood get-together yesterday, and the fudge got the most ooooohs and aaaaahhhhhhhs. Here’s how to make your very own:

Prep time: 15 minutes       Cook time: none       Yield: 16 pieces

6 ounces unsweetened chocolate, chopped

6 tablespoons (3 ounces) virgin coconut oil

1 pound medjool or deglet noor dates*, pitted

1/2 cup (4 fluid ounces) cream or milk (not nonfat)

2 teaspoons pure vanilla extract

1/2 cup (40 g) Dutch-processed cocoa powder

*Medjool dates are sweeter and a bit more moist, but can be harder to find (I usually find them at my local Trader Joe’s). Deglet noor dates are a bit drier and less sweet, but they are plenty sweet for this recipe.

  • Place the chopped chocolate and coconut oil in a medium-sized bowl, and place the bowl over a small saucepan with about 1 cup of water that is simmering over medium-high heat. Allow the chocolate and coconut oil to sit above the simmering water, stirring occasionally, until the chocolate and oil are melted and smooth. Remove the bowl from the heat and set it aside to cool briefly.

  • In a large bowl, place the dates and cover with hot tap water. Allow to sit for 10 minutes, then drain the water and squeeze the dates to rid them of excess water. Place the dates in the bowl of a food processor fitted with the steel blade. Add the cream and the slightly cooled melted chocolate and coconut oil, and process until the dates are smooth (about 4 minutes). You may have to stop the food processor occasionally to scrape the mixture off the lid of the food processor and back into the bowl. Add the vanilla, and the cocoa powder, and pulse until the cocoa powder is absorbed and the mixture is thick and shiny (1 to 2 minutes).

  • Scrape the fudge into a medium-sized bowl, and place it in the refrigerator to chill for about 5 minutes. This will make the fudge easier to shape. Place the chilled fudge between two sheets of unbleached parchment paper and roll out into an 8-inch by 8-inch square, press the edges to square them. Place the fudge, still between the sheets of parchment paper, into the refrigerator to chill until firm (about 30 minutes). Slice the chilled fudge into 16 squares. Store any leftover fudge in an airtight container in the refrigerator.



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  • April Graves

    “Technically” cream is not Paleo, but it is Primal. I wonder if full fat coconut milk could be used, or maybe coconut cream? I might try making it with coconut instead of cow’s cream and report back. Even if it doesn’t harden all the way, it will still be delicious!

    • gfshoestring

      Paleo versus Primal is too heady and confusing for me, April! I would try coconut cream. I think it would work just fine.
      xoxo Nicole

    • Linda

      I can’t have dairy so I’m going to try the coconut cream too. I think it will work great! I can’t wait to try this!

  • Jennifer Sasse

    That’s what I was thinking – dairy is not Paleo (another reason why I’ll never go Paleo!) but these little guys look awesome!!!!!! So easy and no oven. You keep ‘em coming girlfriend!!

    • gfshoestring

      As I understand it, Jennifer, there is some debate in the Paleo community about whether or not cream (not milk, but just the fat) is acceptable on a Paleo diet.
      xoxo Nicole

  • JoAnn C.

    Paleo? Primal? With all due respect, who cares? It’s FUDGE baby!

    • gfshoestring

      AMEN, JoAnn!
      xoxo Nicole

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  • K Floyd

    can’t wait to try it

  • Michelle

    I made this today, and it came out really well. It is very dark chocolate-y and rich. I am a date fanatic, but my husband doesn’t usually like them. He said he could not tell there were dates in it at all- he said it tasted just like regular dark chocolate fudge. Thanks!

    • gfshoestring

      Amazing how it doesn’t taste like dates, right, Michelle? I find that dates get a bit of a bad rep because they are conflated with prunes, which really do taste much more distinctive to me. Glad they went over well!
      xoxo Nicole

      • Michelle

        I am very much in favor of other date recipes! Prunes have an unfairly bad rap, I think. Plums are delicious, so why not prunes? I’ve noticed they are called “dried plums” now as an image enhancer.

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This recipe was brought to you by Nicole Hunn of Gluten-Free on a Shoestring:
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