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No-Cook Chocolate & Nut Butter Fudge

easy paleo recipe no cook fudge

Who loves peanut butter fudge? It’s one of my favorites. In the pre-paleo days, homemade fudge was a holiday tradition around our house…

My boys would always remind me to whip up a batch and have it ready for them when they came home from college during winter break.

So this year I was determined to come up with an easy fudge recipe made paleo-style. It had to have all those decadent flavors of the real thing, but without the peanuts and refined sugar.

So that’s how this sweet little two-layer fudge recipe was born. It’s a sun butter fudge over a chocolate and pecan fudge. I chose sunflower butter because it tastes the most like peanut butter to me, but you can use almond or any kind of healthy nut butter you prefer and I’m sure it will be wonderful. 

And by the way, there’s no need to get out the saucepan for this simple fudge recipe. You may need to melt your coconut oil for a few seconds in the microwave, but that’s it.

This fudge firms up in the freezer and keeps well in the fridge. It will melt if left at room temperature, so just grab it from the fridge when you’re ready for a sweet morsel — and have a napkin handy!

I made this one in a small 8″ x 4″ glass dish. You could use a small bread pan or any other small dish. If you go with a bigger pan, you may want to double the recipe.

Wait ’til you taste this one…it’s pure heaven with every little bite. And dangerously addictive if you’re a fudge freak like me.

Don’t say I didn’t warn ya!


No-Cook Chocolate & Nut Butter Fudge

No-Cook Chocolate & Nut Butter Fudge


    Bottom Layer:
  • 1/2 cup coconut oil (melted)
  • 1/4 cup cocoa powder or cacao powder
  • 3 tbs raw honey
  • 1/3 cup chopped pecans or walnuts
  • 1 tsp of pure vanilla
  • Top Layer:
  • 1/2 cup of sunflower seed butter (or any other nut butter)
  • 1/4 cup coconut oil (melted)
  • 3 tbs raw honey
  • 1 tsp pure vanilla
  • Pinch of sea salt


  1. Note: This is a two-layer fudge with two easy steps. First you'll create the bottom layer, chill it a little, then add the top layer...
  2. Line a small, shallow, and preferably glass dish (we used an 8 x 4 rectangle Pyrex baking dish) with parchment paper
  3. Combine all the above ingredients for the bottom layer in a small bowl
  4. Pour into the dish, and place in freezer for about 20 minutes
  5. Next combine all the ingredients for the top layer in a small bowl
  6. Pour over the frozen bottom layer, and return dish to the freezer for another 20 minutes
  7. Slice and serve
  8. Keep in refrigerator or freezer
  9. Don't let it set out long - it will quickly become gooey at room temperature!

28 replies
  1. RM
    RM says:

    I made this fudge and it was truly yum! However I made a few alterations that I want to share. I don’t think this needs 3 tablespoons of honey in both the top and bottom layer! That’s just a crazy amount of sugar in such a small recipe. I put one dessertspoon of honey in each layer and it’s perfect. Also, sunflower butter contains very high amounts of omega 6 oils which are linked to inflammation, so my choice would be to stick with a nut butter (I used peanut butter as it was all I had but macadamia may be even better). Thanks for the awesome recipe though 🙂

    • Trina
      Trina says:

      Yes, feel free to adjust the honey if you like. I use sunbutter as many people have allergies and peanut butter is not Paleo. Macadamia butter would work well too.

  2. Raechel
    Raechel says:

    I have made these several times now. These are my favorite treat to eat when I just need something sweet. I only make these every once in a while though because I could eat the whole pan!


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