Easy Dark Chocolate Fudge Recipe

This easy dark chocolate fudge on an almond cookie crust is quick to make and uses simple ingredients. It is dairy free, gluten free, and made without refined sugar, making it a practical alternative to traditional desserts while still delivering a rich chocolate flavor.

For Halloween, having a homemade treat like this on hand gives everyone something sweet to enjoy without relying entirely on candy. It pairs well with a more controlled approach to trick-or-treating, where candy is limited and balanced with other treats or small rewards to avoid excess sugar.

Isn’t that such a great way to move the focus off the candy and onto alternative fun and enjoyable things on Halloween?? I love the idea and last year Hemsley was a little small to understand but it went over well so this year now that she is much more spry I’m excited to try it! As for this delicious and easy dark chocolate fudge recipe, it’s also been a hit with my daughter, and my hubby…and my parents who are getting to enjoy all of my treats these days. 

These simple fudge bars are made with a decadent and rich dark chocolate fudge swirled with peanut butter on top of a sea salted almond flour cookie crust.I used this nifty little kitchen tool last month when I made my Fall Harvest Chopped Salad as it was the perfect tool to make the creamy salad dressing.

Today I am showcasing yet another great way to use this versatile small kitchen appliance that blends, emulsifies, pureés, and crushes ingredients in a matter of seconds. 

To make this healthy and easy dark chocolate fudge recipe I added all of the fudge ingredients into the KitchenAid Hand Blender jar and used the blender to create a creamy mixture that I could pour into the pan to top the almond flour cooke crust layer. 

Ingredients in the Easy Dark Chocolate Fudge Layer

To make the fudge I used the following ingredients which I added directly to the hand blender jar:

• organic cocoa powder, rich in antioxidants and minerals
• coconut cream (from a can of full fat coconut milk), a perfect dairy free ingredient to create richness in the fudge
• coconut oil, which helps create a perfect fudge consistency 
• raw honey, for natural unrefined sweetness
• organic bittersweet dark chocolate chips (dairy free), for that extra dark chocolate flavour 

These ingredients give the fudge a rich and creamy consistency while leaving out all the dairy and refined sugars, which is not at all like traditional fudge made with heavy cream and white sugar. For the peanut butter swirl, which is totally optional but a tasty and pretty addition I simply mixed together some peanut butter with coconut oil in a bowl. 

Ingredients in the Almond Flour Cookie Base

For the almond flour cookie crust that makes the delicious base of the fudge (also totally optional as the fudge can be enjoyed all on it’s own) I used:

• almond flour, which brings in healthy fats and protein
• unsweetened shredded coconut, which adds in fibre and healthy fats
• vanilla, for added flavour
• coconut oil, to create the perfect texture and harden the crust
• honey, for a touch of sweetness
• sea salt, for a touch of saltiness

These whole-food ingredients make a wonderful base and remind me a little bit of shortbread. So yummy!

This tasty dessert is a must-make whether it’s halloween time and you want to enjoy some healthier candy or chocolate alternatives or as a decadent and crowd-pleasing treat to enjoy any time of year. This fudge is also great for parties and gatherings around the Christmas holiday season, there’s really no occasion that doesn’t allow for healthy fudge, right?! 

A big thank you to The Brick for partnering with me on this post and being such a great source of fantastic small kitchen appliances suitable for even the most novice of cooks! As the Christmas season approaches I highly recommend visiting The Brick website often for gift inspiration. This KitchenAid 2-Speed Hand Blender which comes in an array of colours, is a super affordable must-have tool that would be a wonderful gift idea for friends or family who enjoy being in the kitchen. 

Do you have any healthy halloween alternatives you make for yourself or your little ones? I’d love to read about it in the comments below! Be sure to pin the photo after the recipe to save this one for later and of course, share the love! 

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Easy Dark Chocolate Fudge Recipe

Yield: Makes 16 Fudge Bars

Prep Time: 10 minutes

Additional Time: 1 hour

Total Time: 1 hour 10 minutes

Try this delicious, healthy, and easy dark chocolate fudge recipe on an almond cookie crust that is super simple to whip up and totally dairy free, gluten free, and refined sugar free. 

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Ingredients

Dark Chocolate Fudge

• 1/4 cup of coconut oil, warmed to a liquid
• 1/4 cup honey
• 1/4 cup organic dark chocolate chips
• 1 cup raw cocoa powder
• 1 full fat can coconut milk* (see notes)

Almond Flour Cookie Crust

• 2 cups almond flour
• 1 tsp vanilla
• 1 cup unsweetened shredded coconut
• 3 tablespoons coconut oil, warmed to a liquid
• 1 tablespoon honey
• 1/4 tsp sea salt

Peanut Butter Swirl

• 2 tablespoons natural peanut butter
• 1/2 tablespoon coconut oil, warmed to a liquid

Instructions

1. Line a 9x13 baking pan with parchment paper
2. Prepare the almond flour crust layer by adding all of the ingredients to a large bowl and mixing until well combined.
3. Press the almond flour mixture into the baking pan firmly to create a crust layer.
4. Add the pan to the freezer to set while making the fudge layer.
5. In a blender or in the KitchenAid Hand Blender jar add the fudge ingredients and blend for 1-2 minutes until completely smooth.
6. Remove the pan from the freezer and pour over the dark chocolate fudge mixture.
7. In a small bowl, add the peanut butter swirl ingredients and mix until smooth and slightly runny.
8. Drizzle peanut butter into the pan over the chocolate then "cut" with a knife to create a "swirl".
9. Add the pan back to the freezer and let set for 1 hour.
10. Remove pan from the freezer and cut fudge into 16 pieces.
11. Enjoy!

Notes

*Chill the coconut milk in the fridge ahead of time for at least 3 hours, preferably overnight. The coconut cream will separate from the liquid and the cream is what you will use for the fudge.

* Store fudge bars in the fridge for up to 1 week.

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Have wonderful Sunday!