This is the BEST Gluten-Free Vegan No-Cook Healthy Holiday Fudge recipe ever! You only need 5 clean, real food ingredients and it takes less than 5 minutes to prepare. { Plant-Based | Raw | Vegan | Gluten-Free | Dairy-Free | Soy-Free | No-Cook | Paleo-Friendly | Keto-Friendly* | No Refined Sugar }
Prepare a 9 x 5 loaf pan lined with parchment paper and set aside.
Melt the coconut oil:
Add the coconut oil to a small saucepan and melt on the lowest heat. Another option is to add the coconut oil to a small bowl and then place the small bowl inside a larger bowl filled with hot water to melt it.
Prepare the fudge:
Add all ingredients, including the melted coconut oil, to a medium-size mixing bowl and stir until it's well combined and has a creamy and smooth texture.
Taste the mixture and add 1-2 tablespoons of extra maple syrup if you'd prefer it to be a little sweeter.
Transfer the mixture to the prepared loaf pan and spread it evenly.
Place the loaf pan in the freezer for approximately 60 minutes, or until the fudge is hardened.
Store in an air-tight BPA-free container in the freezer until ready to serve because it will get soft and lose its shape if left out at room temperature.
Notes
Raw Cacao Powder: I use organic raw cacao powder for my chocolate in all my recipes, especially to keep them “raw”, but feel free to use regular cocoa powder.Coconut Oil: Coconut oil is used in this recipe in place of butter. I like to use “refined” coconut oil instead of “unrefined” coconut oil because it doesn’t taste or smell like coconut.Maple Syrup: I used maple syrup as a natural liquid sweetener, but you could also use organic date nectar, coconut nectar or a sugar-free liquid sweeter to make this recipe keto-friendly.Almond Butter: I used almond butter because it has a neutral flavor, but you could also use another neutral flavor nut butter like cashew butter. Or, if you want a chocolate + peanut butter combination, use peanut butter(yum!) or try my Peanut Butter Fudge recipe!Loaf Pan: Here you have two options. Option 1: Use a 9 x 5 loaf pan and the following recipe which will make about 18 small, thick squares of fudge. Option 2: Use a 8 x 8 baking pan and the following recipe which will make more servings, but they will be thin squares. Or, you can double the recipe in the 8 x 8 pan and you can have more servings and thick squares.