children making raw fudge recipe

Raw Chocolate Fudge

A few of my favorite things? Coaching baseball. Growing vegetables. Walking on a sunny day. Hanging with my husband late at night after the boys have gone to bed. Cooking with children –of any age.

Recently I have had the opportunity to teach cooking to my son’s third grade class. This has been great fun. I get a real glimpse of each child and his or her temperament when we cook together –in the classroom mixing things up, working away.

I break the children into groups of 4, hand them a recipe, then pass out cooking equipment and ingredients. It is so much fun to watch, help and see what cute and adorable comments they make as they cook, “Elana, are these nuts chopped well enough?” That was a regular comment during our Charoset project in April. They are so careful and caring in their handling and preparation of food. It is quite awe inspiring.

Now, as the end of school approaches, the ice cream truck screams through our neighborhood, announcing the arrival of overpriced individually packaged treats. In direct competition, I respond with my own homemade goodies.

For this school year’s final venture into the classroom: chocolate from scratch. I taught my favorite 3rd graders to make the raw dessert that follows.

We made a big mess. We had lots of fun.

Raw Chocolate Fudge
Serves: 24
  1. In a large bowl, combine cacao, coconut oil, coconut butter and macadamia nut butter
  2. Stir in agave, vanilla, salt and cinnamon
  3. Mix well, mashing lumps against side of bowl with a fork to smooth out batter
  4. Pour mixture into a 7 x 11 inch baking dish
  5. Place in freezer for 1-2 hours, until firm
  6. Cut into squares and serve
  7. Store in refrigerator or freezer to maintain proper texture and consistency

This recipe is based on one that I found at Circle of Healers. Many thanks to them for coming up with a fabulous superfood dessert rich in anti-oxidants and good fats.

To make a more exotic fudge add your favorite nuts, dried fruit and spices. The children and I added raisins, macadamia nuts and various spices to their fudge –it was fun to see them get creative. My personal favorite was Cutter and Elijah’s addition of toasted coconut, which resulted in little “Mounds Bars” treats.

What would you like to add when you make this delicious dessert? Don’t be shy! Go ahead, let us know; share your great ideas below…


  1. Beth says

    Just took a batch of this amazing fudge out of the freezer and cut it up.
    My husband said “this stuff is addictive”.

    I used 1/4 cup almond butter & 1/4 cup cocoa butter instead of the Macadamia butter.
    Turned out wonderfully.

    Next time I will reduce the honey to 1/2 cup and see if my husband notices.

    Thanks for yet another winning recipe!

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  3. tara says

    ive been making this for a couple of years now, ive tried a few others aswell but this one is serisously the best recipe for raw chocolate ever! i adapt it a little, use a 1/4 cup agave and 1/4 cup raw honey. i also often add organic natural peanut butter ( which isnt raw but is sooooo delicious). and instead of cutting into squares i refrigerate it on a plate and then shave it with a spoon and roll it into balls, sometimes i coat them in coconut or nuts too, really good in little bags for presents, YUM YUM YUM, thanks so much for this recipe :)

  4. Heather says

    Best fudge ever, thank you for sharing. I made it with honey, almond butter and added almonds and chia seeds and put them in Mimi cupcake parchment wraps, perfect cure for sweet tooth craving

  5. Britt says

    This is a great recipe! i couldn’t find macadamia nut butter, so I used cashew butter instead. D love macadamias, so I chopped some up to sprinkle on top. Love to chill the fudge in my mini muffin tin. It comes out great and is the perfect size. Thank you for the recipe I really love it!

    There is a major problem with the recipe in that I have a really hard time limiting how much I eat. Yum!

  6. Bronwyn says

    I haven’t read all of the comments but this is a yummy reciipe. I had not seen it here on this site before nor did I see the use of coconut butter, I love this idea. I have made it several times using raw cocoa butter instead of coconut butter. I put raw pumpkin seeds, coconut, gogi berries and raw cacoa nibs as add ins. Instead of making it in a pan I put it in small paper cups (like chocolates come in) and keep it in the fridge.

  7. Tanya Winter says

    hi does anyone have a great Sticky Date Pudding recipe – grain and dairy free, either from almond or coconut flour?

  8. Esther Anders says

    Hi. We love this fudge, but wondering how to substitute the chocolate for peanut butter fudge instead? I’ve been looking around and see no one’s tried it with this recipe. We don’t do allot with peanut butter, but I know not everyone likes or can eat chocolate, and would love to try peanut butter. Has anyone tried it? Thanks. And we LOVE your recipes!

  9. says

    Elana, I was wondering if you know what we could use to substitute all of the coconut with? (Coconut oil and butter)


    Would love to have you come by if you can for our Grand Opening of our new bakery in Springfield VT. It will be March 15th.

  10. Kristin says

    I have made a fudge recipe on the back of ghiradelli’s baking chocolate bar in the past. It’s super easy and few ingredients. I’m wondering if you have ever tried using coconut milk instead of sweetened condensed milk? I’m dairy free now ( besides gluten, soy, egg, etc) and thought tv
    His might be a good substitue.
    The recipe:
    In double boiler combine 2 cups semi sweet choc chips, 1/2 unsweetened choc bar, 14oz sweetened condensed milk until melted. Add vanilla and walnuts. Chill.

  11. Tana says

    All I can say is WOW! I’m a big-time chocoholic and have been looking for something without all the other sugars. This fudge is fantastic. I didn’t have the macadamia nut butter so I substituted crunchy almond butter — it was great. I plan on making it again and using it as a fruit chocolate dipping sauce (I won’t freeze it and might cut down on the agave). THANK YOU, ELANA! Love your website. It’s inspiring.

  12. Lynn says

    I wish I didn’t try this recipe because it’s so good it’s hard for me to stop eating it :)! I did subsitute raw creamy almond butter for the macadamia nut and coconut butters because I didn’t have either. I also decreased the agave just a bit. I find that it’s best right out of the freezer – I’ll have to hide it in the back somewhere so I don’t see it everytime I open freezer door. It’s creamy chocolately goodness!

  13. Elyse says

    I am never disappointed. This came out great! I am going to try less agave and subbing stevia next time. I’m so grateful to have sugar free chocolate that is sooo decadent!

  14. says


    Not sure if that substitution would work, though I bet it’s worth a try.

    If you do experiment, be sure to let us know your results. Congrats on the new vita-mix!


  15. ~M says

    Another question – I see that you think that this recipe would work with regular instead of raw cacao…but would it work to substitute almond butter or cashew butter for the macadamia? I can’t seem to locate macadamia butter…though I suppose I might be able to make some with some grapeseed or coconut oil in my new Vitamix…

    Thanks for the great recipes!

  16. ~M says

    Hi Elana,

    Based on this recipe, I bought a jar of coconut butter! YUM….my new favorite food. I tend to get a bit hypoglycemic (even while eating low GI index foods) when I’m physically active for long periods of time…like now, when I’m unpacking boxes ad infinitum. Anyway, stealing spoonfuls of coconut butter has been really helpful and tasty, especially when I drizzle a bit of agave. I can’t wait until amazon offers it in bulk!

    As always, thanks for the great recipes!

  17. Jax says

    Vittoria, I would think that cacao butter could be substituted for coconut butter.

    I’ve never seen any literature that suggests that agave nectar negatively affects blood sugar, everything I’ve read places it way down low on the GI, and haven’t seen anything that suggests mixing it with anything raises GL either. Would be interested in reading any links you may have to suggest otherwise Holly, thanks.

  18. says

    Brenda- I really appreciate it when people adapt my recipes to fit the ingredients they have on hand and any other needs.

    I am so glad that you enjoy my recipes! Thanks for your sweet comments.


  19. Brenda says

    This recipe is great. I made a few adjustments since I didn’t have coconut butter I used the coconut oil instead and cut out the agave nectar and used stevia in its place. The flavor was not so sweet but still good and the texture is right on. Elana, even though I eat meat and dairy, I appreciate all your recipes. I try to only use whole, organic foods, no wheat, no sugar. I love your experiments with coconut flour. Thank you for posting these!

  20. says

    Noa -Thanks for stopping by; I like that expression, “meh.” If you make this please let me know how it turns out for you :-)

  21. noa says

    i tried a “5 minute” raw fudge recipe once that consisted only of honey, cacao powder, and coconut oil. it was a pain to get it mixed together and tasted a bit…meh.

    i like the additions here of nut butter and coconut butter. i will definitely try this recipe next time!

    thanks for sharing.

  22. says

    Sagami -Yes, we had great fun; I can highly recommend making this with children, it’s a blast.
    Linda -Yes, it’s quite easy and very delicious.
    Susan -Coconut oil is very oily (pure oil I think), whereas coconut butter seems to have some solids in it like a nut butter though it becomes hard at colder temps because of its high fat content. Thanks for your question; I went back and linked each of these items to places that people can purchase them (with descriptions) to help differentiate these two closely related products. Also, coconut cream blocks are very different than coconut butter. Hope this helps.
    Holly -I have a little post-it next to my desk with recipe requests from readers; I love your idea and am adding it to my list. I will definitely be trying to make this with less agave, thanks for your great idea!

    zebe912 -Yes, agave is better than other sweeteners in terms of blood sugar, though some people need to avoid sugar altogether (such as avoiding fruit). Luckily I don’t fall into that category anymore! Cocoa powder I think would work fine.

    Maggie -Thanks so much for stopping by and for helping to clarify the coconut butter/oil question :-)

    Vittoria -I guess you could try substituting something for coconut oil/butter, though I’m not sure what would work. Maybe dairy butter? If you figure something out let us know!

  23. says

    This looks great! I have one question, but it’s a biggy. Can I substitute anything for the coconut oil and coconut butter? I have a negative reaction and try to avoid coconut whenever possible. Thanks so much!

  24. says

    I love coconut butter! It’s one of my favorite ingredients. I mix it into oatmeal and baked squash and use it in Thai curries. I’ve seen coconut cream blocks but they are very hard. Coconut butter is softer like almond or peanut butter. I can’t wait to try this!

  25. zebe912 says

    I’m curious of your response to Holly since my reading has indicated that agave affects blood sugar less than most other sweetners and is low GI. I have tried using stevia and don’t like the taste of it at all. This recipe looks neat to try though. I’ve never run across raw cacao powder though…would it work with a regular cocoa powder if other dietary factors aren’t an issue? I’d like to try this with dried cherries, but I don’t think its in my budget.

  26. says

    Hi Elana-
    I love your blog:)
    Great photo of the kids!
    I would love it if you could possibly include a stevia sweetened alternative recipe since Agave affects blood sugar so much.

    Do you have any ideas for making this recipe with stevia and how to alter the ingredients so it works? Maybe more of the nut butter?
    Many thanks for your great recipes!

    • michelle says

      My husband has the same problem with Agave. Maybe you can try coconut palm sugar. It is supposed to be low GI. You should taste it first though before you adding it to a lot of your ingredients, in case you do not like it. You do not need much of it for sweetness. It is good for some recipes not all.

      Or you can omit the agave, like I do sometimes, when I bake, and just use dried turkish figs, it has a lot of fiber, and a few add enough sweetness, and they taste much better than stevia. I do not like the aftertaste of stevia in baked goods.

      Hope this helps.


  27. says

    Fantastic photo! Looked they really enjoying.
    I want to try to make it with my children !

    **Thanks for your comment to my flickr photo!

  28. Susan says

    What’s the difference between coconut butter and coconut oil?

    I use the latter in baking and cooking daily, but have never come across coconut butter in England – are coconut cream blocks the same thing Elana?

    Dying to try. Thanks!

    • Danielle says

      Coconut butter has the coconut flesh and oil in it, whereas coconut oil is just that. Hope this helps!

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