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There are plenty of Paleo Fudge recipes floating around, but lots of them are chocolate based. I wanted to make something a little lighter that would remind me more of summer, so I came up with Coconut Berry Paleo Fudge instead!
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Since this Paleo fudge is coconut oil based, you want to use the best quality coconut oil that you have. I like to use organic extra virgin coconut oil that is cold pressed rather than processed at super high heats. For extra coconut flavor, I blended the coconut oil with coconut butter. There’s another benefit to adding the coconut butter – it makes this fudge firmer and slower to melt than recipes which only use coconut oil. If you don’t want a super strong coconut flavor, you can reduce the amount of coconut butter in the recipe, but it will leave you with a fudge that will melt much more quickly.
My Coconut Berry Paleo Fudge is purple because I used blueberries, but you can substitute any berries you like to play around with different color and flavor options. This Paleo fudge recipe is an awesome way to use frozen berries, which means this is a great treat to whip up any time of year! I used this silicone tartlet pan to make my fudge into disk shapes with pretty fluted edges that I then cut into single serving pieces, but you don’t have to use a mold if you don’t want to. Just use a 1 tablespoon sized cookie scoop to drop the Paleo Fudge onto a plate or tray lined with parchment paper. The hardest thing about this recipe? Waiting for it to set in the fridge!
You can also make this Coconut Berry Paleo Fudge in advance and stash single servings of it in the freezer – that way you’ll have a sweet treat waiting for you whenever you wish!Print
Coconut Berry Paleo Fudge
This Paleo Fudge is a super simple recipe to make with your favorite berries, using coconut oil and coconut butter. Stash in the fridge for a sweet treat!
- Prep Time: 5 mins
- Total Time: 5 mins
- Yield: Approximately 32 pieces 1x
- Add the coconut oil and coconut butter to a food processor and combine until smooth.
- Add the berries of your choice and, if using, the raw honey. Pulse until combined.
- Either drop the batter into larger silicone molds like this one or use a cookie scoop to drop bite sized pieces onto a parchment paper lined sheet pan.
- Refrigerate until set, about 1 hour. The fudge can be stored in the fridge or freezer.
- If you make the fudge in the larger silicone mold, remove each disk and cut into 4 to make individually sized servings.