Incredibly easy and decadent 2 ingredient chocolate fudge that’s paleo, vegan, and keto friendly! This healthy dessert comes together quickly and just melts in your mouth.
This is one of those posts that almost didn’t make it on the blog. Initially, I was hesitant to share it because it’s just WAY TOO easy to be considered a recipe. However, I actually 2 people ask me recently on Instagram, “Do you have a paleo fudge recipe? Is that even possible?” And I knew I had to post it.
2 Ingredient Fudge Recipe
Not only is it possible, this paleo and vegan chocolate fudge is amazing and so incredibly simple. As the name suggest, it just take 2 simple ingredients with optional add-ins if you want to customize it. The result is a decadent, melt-in-your-mouth dessert with very little effort.
Ingredients in Paleo Chocolate Fudge
The 2 ingredients for this paleo and keto chocolate fudge are:
- your favorite chocolate chips or bars
- your favorite nut or seed butter
That’s it! It’s really up to you what brand and type you want to use. As a result, this 2 ingredient chocolate fudge is so versatile when it comes to what you can use. You just need the right ratio of each!
How to Make 2 Ingredient Fudge Recipe
Once you have the ingredients, the whole thing comes together in less than 10 minutes! Here’s how to make 2 ingredient fudge:
- Heat and melt the chocolate and nut butter together until smooth and creamy. You can use a double boiler or the microwave.
- Pour the mixture into a silicone mold or into an 8×8 baking pan lined with parchment paper.
- Freeze for 1 hour until completely solidified.
- Remove the vegan chocolate fudge from the mold. If using a baking pan, remove from the pan and cut into bite-sized squares.
Thats it! Delicious and decadent paleo fudge recipe that’s dangerously easy.
Notes and Substitutions for 2 Ingredient Chocolate Fudge
- You can use either chocolate chips or chocolate bars for this paleo chocolate fudge. If you are using bars, chop them up in to bite-sized pieces before melting. For a paleo and vegan option, I recommend these chocolate bars that are dairy free and soy free, with clean ingredients.
- Feel free to use any type of nut or seed butter. However, some butters like peanut butter will yield a strong flavor which you may or may not love. More neutral tasting butters are almond, cashew, and tahini.
- While this is a low carb recipe, you can choose to make keto chocolate fudge by using sugar free chocolate chips like these. That will lower the carb count even more. For keto-friendly nut butter options, I recommend: pecan butter, macadamia butter, walnut butter, almond butter, and hazelnut butter.
- You can choose to add in some crunch and extra flavors by mixing in chopped nuts, dried fruits, or shredded coconut into the melted chocolate mixture right before freezing. I personally like to sprinkle with flaky sea salt just before serving!
- To store this easy keto fudge, you can keep it in an airtight container in the refrigerator for up to 1 month. It’ll last up to 2 months if you freeze it. Either way, I recommend keeping it chilled, as it may melt at warmer room temperature – especially in the summer.
If you enjoyed this paleo and vegan chocolate fudge, you might also like…
- Chocolate Almond Butter Collagen Fat Bombs
- Creamy Keto Fudgesicles (Paleo & Vegan)
- Vegan & Paleo Mexican Hot Chocolate Ice Cream (No-Churn Method Included)
- Paleo Chocolate Cake with Chocolate Ganache
- Chocolate Mushroom Paleo No Bake Energy Balls (Reishi & Chaga)
2 Ingredient Chocolate Fudge (Paleo, Vegan, Keto)
- If using chocolate bars, break them up into bite sized pieces.
- Combine chocolate and nut butter in a heat proof bowl, and melt together on a double boiler or in the microwave until smooth and creamy.
- Pour the mixture into a silicone mold, or an 8×8 baking pan lined with parchment paper. Tap a few times on the counter to flatten the mixture and remove any air bubbles.
- Place in the freezer for 1 hour until solidified.
- Remove from the mold. If you used a baking pan, remove using the parchment paper and cut into bite-sized pieces.
- Store in the refrigerator for up to a month or in the freezer for up to 2 months.
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