Cuban paleo fudge

    1 hour 50 min

    A gluten free and super easy treat! This Cuban paleo fudge only has two ingredients, coconut cream and orange chocolate, very easy to keep on hand in the pantry for whenever you need this treat.


    Bedfordshire, England, UK
    1 person made this

    Serves: 8 

    • 300g (16 oz) Willie's Cacao® Cuban orange dark chocolate, chopped
    • 1 (400ml) tin coconut cream

    Prep:20min  ›  Extra time:1hr30min freezing  ›  Ready in:1hr50min 

    1. Prepare an 20cm (8 in) square baking tin by lining it with foil, leaving a bit of overlap at the top edges. This will allow you to easily lift out the fudge block later for slicing.
    2. In a medium saucepan, combine the chocolate and coconut cream over low heat, stirring until mixture is smooth. Do not boil or overheat; only heat until the chocolate is just melted.
    3. Spoon the mixture into your foil-lined pan and cool to room temperature, about 30 minutes. Then, chill the fudge in the fridge 1 hour. Transfer to the freezer until firm about 1 hour.
    4. Once the fudge is set, remove it from the freezer, then lift the foil up to remove the fudge from the pan. Pull back the foil edges, then slice fudge block into small squares.
    5. Transfer squares to a freezer safe container, separating layers with baking parchment. Store in the freezer, and remove a few minutes prior to enjoying so the fudge softens just a bit.


    It will melt rather quickly, so freezer storage is essential.

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