Freezer Fudge is a rich decadent dessert made with simple ingredients! A perfect sweet treat for any occasion especially to curb your afternoon sweet tooth.

Freezer Fudge, Paleo Friendly, Dairy & Soy Free
Today, my sister (well, sister-in-law) Deanna is guest posting, her amazing Melt-In-Your-Mouth Freezer Fudge. And let me tell you, you won’t be able to get enough of this decadent treat. Deanna brought this chocolate to our family’s Easter gathering and I just fell in love. She said it was easy to do and Paleo friendly, dairy, & soy-free. What?! Really, it tastes too good to be that healthy. But the reality is Deanna is an amazing cook & baker and all of her food is Paleo-friendly.

Freezer Fudge is a rich decadent dessert made with simple ingredients! A perfect sweet treat for any occasion especially to curb your afternoon sweet tooth.

Deanna loves to treat her family to this Freezer Fudge after working on their farm. It has just the right amount of sweetness and is loaded with some of their favorites such as unsweetened coconut, hemp seed, dried currants, and cashews.

Freezer Fudge is a rich decadent dessert made with simple ingredients! A perfect sweet treat for any occasion especially to curb your afternoon sweet tooth.

So go ahead and stop licking the computer screen and make this Freezer Fudge with ease, in your own home. The beauty of the recipe is its versatility, make it your own! If you like figs- chop in some figs for a chew. If you like ginger- sprinkle some powdered ginger for a kick. If you like fleur de sel- sprinkle on top for an added salty bonus.

Get creative and enjoy licking your fingers while doing it.
Enjoy! XOXO San & Deanna

How do you make Freezer Fudge?

Using a double boiler, melt the coconut oil over LOW heat. Remove bowl from stove and let cool for 15 minutes.

Add the honey, cacao powder, vanilla and salt, and whip until no lumps are seen. Stir in the coconut cream.*

Mix in dried fruits, shredded coconut, etc as desired. Line a baking sheet for thin chocolate or an 8’ x 8’ pan for thicker chocolate with parchment paper and spread chocolate.

Freeze for 15-20 minutes or until settled. Cut into desired shapes and store in a freezer-safe container.

*The coconut cream will make the chocolate fudgy and could even be used as frosting. Without it, it will be solid freezer chocolate.

Fun Variations
After whipping in the coconut cream, use it as chocolate frosting. Make sure the cake is cool before spreading.

Add a tbsp more coconut cream and it would be fantastic as a layer in ice cream cake.

Spread between cookies and freeze.

*Without the coconut cream: Once cool to the touch, try it as magic shell. Dip cookies in and freeze. Add in nuts, like almonds and pistachios, or dip fruits like bananas and strawberries.

Looking for more fudge treats? Try these recipes! Easy Red Velvet FudgeWhite Chocolate Peanut Butter FudgeChocolate Pecan FudgeBailey’s Fudge, and 2-Ingredient Christmas Fudge.

Don’t forget to pin this to your favorite Pinterest board to save for later!

Freezer Fudge pinterest image

Freezer Fudge, Paleo Friendly, Dairy & Soy Free

Prep: 40 minutes
Cook: 2 minutes
Total: 42 minutes
Servings: 16 -20
Calories: 185 kcal
Freezer Fudge is a rich decadent dessert made with simple ingredients! A perfect sweet treat for any occasion especially to curb your afternoon sweet tooth.

Ingredients
 

  • 3/4 cup coconut oil melted and cool
  • 1/2 cup honey raw and unfiltered
  • 1 tbsp vanilla extract
  • 3/4 cup cacao powder or cocoa powder
  • 2 tbsp. full fat canned coconut cream
  • 1 cup dried fruits, shredded coconut, nuts, seeds, etc optional

Instructions
 

  • Using a double boiler, melt the coconut oil over LOW heat. Remove bowl from stove and let cool for 15 minutes. 
  • Add the honey, cacao powder, vanilla and salt, and whip until no lumps are seen. Stir in the coconut cream.* 
  • Mix in dried fruits, shredded coconut, etc as desired. Line a baking sheet for thin chocolate or an 8’ x 8’ pan for thicker chocolate with parchment paper and spread chocolate. 
  • Freeze for 15-20 minutes or until settled. Cut into desired shapes and store in a freezer safe container.
  • *The coconut cream will make the chocolate fudgy and could even be used as frosting. Without it, it will be solid freezer chocolate.

Fun Variations

  • After whipping in the coconut cream, use it as chocolate frosting. Make sure the cake is cool before spreading.
  • Add a tbsp more coconut cream and it would be fantastic as a layer in ice cream cake.
  • Spread between cookies and freeze.
  • *Without the coconut cream: Once cool to the touch, try it as magic shell. Dip cookies in and freeze. How about nuts like almonds and pistachios, fruits like bananas and strawberries?
Calories: 185kcalCarbohydrates: 12gProtein: 2gFat: 16gSaturated Fat: 10gSodium: 1mgPotassium: 105mgFiber: 1gSugar: 9gVitamin C: 0.2mgCalcium: 13mgIron: 0.9mg
Tried this recipe?Let us know what you think!

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5 Comments

  1. Hi, Sandra. If I add an extra ingredient, will it alter the taste of the fudge? I’m not sure how the delta 8 oil would blend with the cocoa powder. I’d really love to add it in the mix. I don’t want to mess up your recipe, the photos are of the freezer fudge look so irresistible!

    1. I’m not sure what the oil you’re wanting to use would do to the taste in the recipe but you can give it a try, just switch it for the coconut oil so you don’t alter the texture too much.

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