Healthy Gluten Free Fudge–Paleo and Easy

Healthy Gluten Free Fudge

I admit I have a bit of a sweet tooth. I’m careful not to indulge too often because refined sugar wreaks havoc on my digestive system. As a result, I’m careful how I consume sweets so I’m always on the lookout for healthier versions of sweet treats. Like Healthy Gluten Free Fudge!

Classic fudge is a blend of sugar, butter and milk cooked to 240 on a candy thermometer and then beaten as it cools to make it smooth and creamy. Simple enough but is there a way to switch it up and make it healthy? Yes there isHow does Healthy Raw Chocolate Fudge and Pumpkin Pecan Praline Fudge sound?

Healthy Gluten Free Fudge

Pumpkin Pecan Praline Fudge–incredible!

I’ve been seeing more and more versions of ‘paleo fudge’ or ‘raw fudge’ even ‘freezer fudge’ in my Pinterest feed and it’s intriguing to say the least. The recipes include ingredients like coconut butter or coconut oil, raw honey or maple syrup, cacao powder and usually a nut butter to bind it all together. Using these ingredients in the right proportions makes yummy, creamy, delicious fudge you can feel good about! And if you want your fudge sugar free, just use vanilla flavored stevia to sweeten. For a delicious version you’ll love with a few additional ingredients, check out Kelcie’s Kreations version. It is super crunchy and amazing!

Healthy Gluten Free Fudge

Some of the ingredients for Healthy Gluten Free Fudge!

I like to play around in the kitchen and put my own stamp on recipes so today I’m offering a couple different versions of Healthy Gluten Free Fudge–both are paleo and mostly raw too! The recipes are quick to put together and you simply refrigerate or freeze the mixture to firm it up. They will get gooey if they sit out too long so just know that before you get chocolate or pumpkin all over your fingers. Keep your fudge cold for best results.

Some of the ingredients may be new to you so I’ll put a list of the brands I use and where to find them in Kate’s Tips below. In the interest of full transparency, I’m an Amazon affiliate so if you purchase something through my link I make a small (emphasis on small) commission.

With out further ado, here are the recipes for creamy and deeply chocolatey Healthy Raw Chocolate Fudge and divine and Thanksgiving worthy Pumpkin Pecan Praline Fudge! Enjoy!

 Raw Chocolate Fudge

16 pieces of fudge

  • ¾ cup nut or seed butter–I used raw almond butter but crunchy peanut butter would be amazing
  • ½ cup coconut oil softened but not melted
  • ½ cup organic cocoa or cacao powder
  • ¼ cup raw honey or pure maple syrup
  • 1 teaspoon vanilla
  • Coarse salt for sprinkling on top
  1. Have all ingredients at room temperature. Blend all ingredients except salt together in a mixing bowl using a hand mixer or blend in a food processor till smooth.
  2. Line an 8×8 dish with parchment paper. Pour mixture into dish. Sprinkle top with salt.
  3. Freeze for an hour or so then cut into bars and store in fridge or freezer.

Add-ins: any chopped nut, flaked coconut, dried fruit, chocolate chips. I used sliced almonds and flaked coconut to make mine crunchy. Add about ¼ cup of any add-ins you like.

Healthy Gluten Free Fudge

Pour mixture into parchment lined 8×8 pan.

Pumpkin Pecan Praline Fudge

8-10 slices or 12-16 squares


  • 1 cup pumpkin puree
  • 1/3 cup coconut butter*
  • 1/4 cup coconut oil, melted
  • 1 tsp pure vanilla extract
  • 1/4 cup pure maple syrup or raw honey
  • 1 teaspoon cinnamon
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • Pinch of sea salt
  1. Line an 8×8 pan or a pie dish with parchment paper.
  2. Melt coconut butter and oil in a small pan.
  3. Mix the pumpkin puree, melted coconut butter, melted coconut oil, vanilla, honey, spices and salt in a bowl.
  4. Mix until all ingredients are well blended. Pour the mixture into the prepared pan.
  5. Top with Praline Topping.
  6. Place the pan in the refrigerator for about an hour or until firm.  Slice and serve!  Keep any leftovers refrigerated, as coconut ingredients soften at room temperature.

Praline topping:

  • ½ can coconut milk (if you don’t shake the can, you can scoop off the coconut cream on top and use that)
  • ½ cup pure maple syrup or honey
  • 2 tablespoons butter or coconut oil
  • 1 teaspoon vanilla
  • ½ teaspoon salt
  • ½ cup pecans, chopped
  1. Heat all ingredients in a saucepan till boiling. Boil over medium heat until mixture begins to thicken. Watch carefully, it will turn darker and can burn easily.
  2. If you have a candy thermometer, use it and take it up to 230 on the thermometer.
  3. Pour quickly over the pumpkin mixture and spread around with the back of a spoon.
  4. Put in the fridge and chill until firm.
  5. When ready to serve, cut into wedges. The praline will likely crack but trust me, you won’t care because it tastes so good!

Note: Pumpkin Fudge has a creamy, less firm consistency than the chocolate fudge. It tastes exactly like pumpkin pie but without the crust so no gluten. :) It’s basically raw and incredibly healthy, not to mention rich! With the praline, it’s just over the top!

Healthy Gluten Free Fudge

This is perfect for Thanksgiving for your gluten free guests.

Kate’s Tips

  • You can use muffin cups in a muffin tin to make either of these.
  • For the pumpkin fudge, if you have candied ginger it would be absolutely amazing as an add-in.
  • I usually use almond butter but a good crunchy organic peanut butter would be incredible in the chocolate fudge. Just like a Reese Cup only healthier!
  • To give the pumpkin version more protein, add ½ cup of almond butter. So good!
  • You can make the Pumpkin Praline fudge in an 8×8 dish or a pie dish. Or, make it in muffin cups and spoon a little praline on each for a bite-sized bit of awesomeness!
  • If you don’t like pumpkin try butternut squash or pureed carrots instead.
  • The Praline Topping is so good! Use it on anything…I’m thinking it would be amazing on vanilla ice cream or Homemade Cinnamon Rolls or Pumpkin Cheesecake!

* Coconut butter isn’t cheap to buy so here’s how you can make your own coconut butter at home: You’ll need a pound of unsweetened coconut flakes or shreds, a bit of salt and a little melted coconut oil, maybe 2 tablespoons, to help everything come together. Put all the coconut and salt into a food processor or if you have one, a Vita-mix. Turn machine on. The Vita-mix will take about 2 minutes and the food processor 8-10 minutes. Blend until coconut is liquified. Store in a mason jar. Yum!

Products I use:

 Let me know if you make either of these. I’d love to hear how they turn out!! xoxo

Healthy Gluten Free Fudge

Ingredients for Pumpkin Fudge!

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