Homemade Dairy-Free Holiday Fudge

by Amie on December 14, 2012

Let’s talk about a lil’ homemade fudge, shall we?

I’ve never made fudge.

This was a first. I usually like to bake desserts but I thought it’d be fun to make something a little bit different this time around. Plus, when all those boxes of stale chocolate pile up for the holidays, you just want something, well fresh n’ different. Right?

If you’re already thinking there’s no way you have time to make this fudge recipe on a weeknight, think again.  I’ve always been a fan of make-ahead desserts and this one is perfect to keep in the fridge until your sweet tooth begs for a nibble or until your holiday party at work.

All you’ve gotta do to make this fudge is toss together a few ingredients in a food processor and then transfer it to a flat pan to chill in the fridge. Easy as pie. Or Easy as fudge, in this case.

O and did I mention that it’s gluten free, dairy free and vegan? Ya, I forgot about telling you that. You won’t believe how creamy and tasty it is. Seriously. I thought I’d never say it, but it was one of the most succulent treats I’ve ever sunk my teeth into.

I like to top my fudge with a little lemon yogurt topping and sea salt. But almond butter and powdered sugar would be great, too!

So what are you waiting for? Get thee into the kitchen and whip up some fudge, people.  You’ll be the hit of your holiday party, especially when all the gluten-free and dairy-free folks can actually eat your treat.

Plus, you can feel good about eating a lil’ square each night. I’m keeping a stash in my freezer for those midnight munchies. Ya know what I mean?

And don’t forget to head over to my Facebook Page where I’m hosting the ’25 Days of Christmas’ Giveaway Every Day. I’m giving away a new gluten-free gift everyday from December 1st-December 25th.
Enjoy and Good Luck!

5.0 from 1 reviews

Homemade Dairy-Free Holiday Fudge
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Gluten-Free, Dairy-Free and Vegan
Ingredients
  • ½ cup coconut butter
  • 1 Tbsp. almond butter
  • 1 large ripe banana, cut into ½ inch pieces
  • ¼ cup cocoa powder
  • 3 Tbsp. agave nectar
  • 1½ tsp. Simply Organic Almond Extract
  • ½ tsp. Simply Organic Cinnamon
  • ⅙ tsp. sea salt
Instructions
  1. In a food processor, combine all ingredients until smooth. Transfer mixture to a flat, 9 x 5 Tupperware container. Cover and place in the freezer for
  2. hour.
  3. Remove from freezer, slice into ½ inch pieces.
  4. Serve.
Notes
Serving size: Serves 6; 1 square Calories: 233 cal • Fat: 20.4 g • Protein: 1.3 g • Carb: 16 g • Fiber: 2.4 g • Sugar: 2.8 g • Sodium: 6.2 mg

 

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{ 37 comments… read them below or add one }

marla December 14, 2012 at 12:13 pm

This is such a smart treat! Looks like you got the texture right ~ big time! The banana in there ~ very nice twist.

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Amie December 14, 2012 at 12:30 pm

Thanks Marla; have a great weekend! xoxo

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BEVERLY MILLEY December 14, 2012 at 3:44 pm

HI AMIE,

I WOULD LIKE TO TRY THIS BUT WHAT IS COCONUT BUTTER I NEVER
SAW IT OR USED IT. IS IS LIKE THE SUNBUTTERS ?. IF YOU COULD LET ME KNOW I WOULD APPRECIATE IT. OR CAN I SUB SOMETHING ELSE?

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Amie December 14, 2012 at 3:53 pm

You can find this in the health food store or a Whole Foods Market. I would look there and see if you can find it; just ask and they will be able to show you. You can also buy it here:
http://www.vitacost.com/artisana-100-organic-raw-coconut-butter
Thanks Beverly!!

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Lori December 14, 2012 at 4:46 pm

LOVE this recipe.! One question: What would be a good substitute for the coconut butter? Would a little bit of coconut oil work?

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Amie December 14, 2012 at 7:04 pm

Thanks Lori; The Artisanan Coconut Butter that I used has a different flavor and texture than coconut oil but I’m sure you could try it and see if it works!

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Cheryl December 14, 2012 at 3:52 pm

This fudge looks fabulous. Definitely going make this. Slight concerns about serving the fudge in newspaper – some inks used still today are toxic.

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Amie December 14, 2012 at 3:54 pm

I agree Cheryl; the newspaper was just for the photo shoot- I would not suggest using it for wrapping! Use parchment or wax paper instead! Enjoy.

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Ricki December 14, 2012 at 4:17 pm

Looks amazing, Amy! And a yummy flavor combo, too. Yay for fudge! Happy Holidays to you and yours! xo

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Amie December 14, 2012 at 7:01 pm

Thanks Ricki! Have a great weekend and holiday! xoox

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nicole December 14, 2012 at 4:32 pm

you can make your own coconut butter! its just coconut shreds blended in a food processor for 3-5 minutes

http://chocolatecoveredkatie.com/2011/01/26/make-your-own-coconut-butter/

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Amie December 14, 2012 at 7:01 pm

Thanks Nicole; I love making this in the food processor!

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Cheryl December 14, 2012 at 5:56 pm

I’ve just made it! But I had to make slight changes: I only had coconut oil in my cupboard. It’s solid at room temperature but it’s not as firm as coconut butter. I whizzed up some nut butter using cashews and hazelnuts and to sweeten I used coconut blossom sugar and Medjool dates rather than agave nectar. Agave nectar can lead to insulin resistance, so I tend to use it sparingly. It’s setting in the freezer…….. I tasted a little, hmm delicious…… Thanks for the recipe and inspiration! This is my first time on your blog, looking forward to reading more.

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Amie December 14, 2012 at 7:05 pm

Thank you so much Cheryl; great to know. Have a wonderful holiday season and enjoy your fudge!!

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Diana @ Eating Made Easy December 14, 2012 at 7:34 pm

Excited to give this a try, super easy too! Might try coconut oil like others since it’s what I have on hand. Happy holidays!!

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Amie December 14, 2012 at 7:45 pm

Thanks Diana; hope you enjoy it! Happy Holidays.

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Cheryl December 15, 2012 at 4:34 am

For coconut butter I use Helene’s recipe: http://www.superkitchenmachine.com/2011/11949/make-coconut-butter-thermomi.html#
It takes 4 minutes. I just didn’t have any coconut in the house last night. But the stores are open today and I plan to make another batch of this fudge for Christmas gifts, so this time I’ll follow the recipe and make the coconut butter first.
I also make nut butter using Jo Whitton’s recipe: http://quirkycooking.blogspot.ch/2010/09/nut-butter.html
Think I’ll go test a piece of that fudge now….

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Amie December 15, 2012 at 7:34 am

Sounds lovely Cheryl; Helene’s recipe sounds great.Thank you for sharing both recipes!

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yummychunklet December 16, 2012 at 7:37 pm

Wow. These sound and look delicious!

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Amie December 17, 2012 at 9:23 am

Thanks so much; enjoy!

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Lisa December 18, 2012 at 4:05 pm

Sounds delightful but I can’t do bananas. Any ideas for subbing that?

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Amie December 18, 2012 at 4:08 pm

Hmmm; I’m not sure Lisa. I only tried this recipe with bananas but you can try to substitute the 1/2 mashed banana for 1 egg then do the conversion for the 2 Tbsp chia seed and 1/3 cup water combo for 1 egg depending on what you are making. That may work; but not sure!

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Lisa December 18, 2012 at 4:31 pm

How about prune puree? Or date puree?

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Amie December 18, 2012 at 5:22 pm

It’s not bad; I’m not sure how it would taste in this recipe but you could try it! Let me know how it comes out; I think it would taste great!

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Lori December 23, 2012 at 9:48 am

Hi – I have a silly question – what is the consistency of this fudge when you take it out of the freezer. Mine was solid but still a little soft and gooey on the inside. It still tastes pretty decadent though. I am wondering if it will soften up too much when it is no longer refrigerated? Could it be that I did not leave it in the freezer too long? Any suggestions or thoughts?

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Amie December 23, 2012 at 1:27 pm

Thanks Lori; yes you may need to refrigerate the fudge for a bit longer but it is soft and gooey. I kept it in the fridge until ready to serve; I hope that helps! Happy Holidays!

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lynn @ the actor's diet January 28, 2013 at 12:39 pm

yum! how did i miss this?!? thank goodness for foodbuzz…

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Amie January 28, 2013 at 2:38 pm

Awe; thanks Lynn! So nice to hear from you. Enjoy! xoox

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Heide M. January 29, 2013 at 1:07 am

Can’t wait to try this.

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Amie January 29, 2013 at 9:59 am

Thanks Heide; have a great week! Love the pretty spelling of your name.

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Dorothy C June 16, 2013 at 11:33 am

I was thinking about subbing the banana with avocado because I can’t do bananas either. Any thoughts?

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Amie June 16, 2013 at 11:44 am

Thanks Dorothy; I didn’t try avocados but that sounds great to me. Let me know how it turns out. Enjoy!

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Ronnie Dauber December 8, 2013 at 9:36 am

Thank you so much for sharing this recipe with us. I have been looking for a recipe like this for a long time and the ingredients are perfect for my diet lifestyle. Currently, I have to travel 40 miles to a restaurant to get fudge like this, but now I can make my own. It sounds easy to make and looks delicious and I can’t wait to make some. Thanks again.

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Arden haar December 16, 2013 at 1:07 am

Hi there,

What is the banana used for in this recipe? is it possible to replace it with another ingredient/fruit, and if so, what would be best?

Cheers

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Amie December 16, 2013 at 9:45 am

Arden, I haven’t tried using a substitute for the banana but you could try avocado and stevia and see if that works. May be more like pudding though.

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martina January 5, 2014 at 5:50 pm

The texture was fantastic. I’m going to make it again but use vanilla in place of the almond extract which we didn’t care for.

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Amie January 5, 2014 at 5:54 pm

So great to hear Martina! xoxx

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