Recipes for Chocolate

Dairy-Free Chocolate Almond Fudge (with sugar-free option)

Course: Dessert, Snack
Cuisine: Dairy-Free, Gluten-Free, Grain-Free, Vegan
Print Recipe


  • 3 1/2 cups beans (see Recipe Notes)
  • 3/4 cup coconut oil (melted; ghee or palm shortening would work as well)
  • 1 1/2 cups cocoa powder (or carob powder)
  • 1 tsp vanilla
  • 10 Tbsp xylitol
  • 3/16 tsp pure stevia extract (not the kind with fillers)
  • 1/8 tsp salt
  • 1 cup almonds (coarsely chopped)
  • water (optional; to taste - see sweetener notes above)


  • Put all ingredients except almonds in high-powered blender (like a Vitamix) or food processor and process until totally smooth. Adjust sweetener to taste at this point.
  • Add almonds, or other nut/seed of choice. You can either mix these in by pulsing the food processor carefully, or put the fudge base into a bowl (or your pan) and mix the nuts in by hand.
  • Spread the mixture in an 8×8 pan, pressing down firmly. Top with additional almonds if desired.  Lick fingers and spatula :-). If there is any left :-), place in refrigerator, for at least one hour or until firm. Slice into squares and serve.
  • Store in the refrigerator or in the freezer for longer storage or for a frozen fudgey treat. It defrosts nicely on the counter or in the refrigerator.  Do not use the microwave (you’re backing off using that anyway, aren’t you?) or you will have fudge sauce.  Then again, fudge sauce sounds quite nice, eh?