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!

Homemade Dairy-Free Holiday Fudge
Serves: 6
Gluten-Free, Dairy-Free and Vegan
Author: Amie Valpone
Recipe type: Entree


  • 1/2 cup coconut butter
  • 1 Tbsp. well-stirred creamy almond butter
  • 1 large ripe banana cut into 1/2 inch pieces
  • 1/4 cup cocoa powder
  • 3 Tbsp. agave nectar
  • 1 1/2 tsp. Simply Organic Almond Extract
  • 1/2 tsp. Simply Organic Cinnamon
  • 1/6 tsp. sea salt


  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 1/2 inch pieces.
  4. Serve.
Nutrition Facts
Homemade Dairy-Free Holiday Fudge
Amount Per Serving (6 g)
Calories 145 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 2g13%
Sodium 58mg3%
Potassium 143mg4%
Carbohydrates 16g5%
Fiber 4g17%
Sugar 8g9%
Protein 2g4%
Vitamin A 15IU0%
Vitamin C 2mg2%
Calcium 21mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.


#1 Best-Selling Cookbook

Over 200 vegetarian recipes free of gluten, dairy, soy, sugar, eggs, peanuts, corn and other inflammatory foods.

Order Your Copy
Previous Post Day of Rememberance...
Next Post Gluten-Free Vanilla Candy Cane Trifle...
  • Share


  1. 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.

  2. 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?


    1. 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.

  3. 5 stars
    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.

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

  5. 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?

    1. 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!

    1. 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!

      1. 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!

  6. 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….

  7. 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.

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

    1. 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.

  9. HI AMIE,


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

      2. 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!