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4.84 from 6 votes

Salted Caramel Fudge

Chocolate fudge with a gooey salted caramel topping. You’d never guess this delicious dessert is made with only real food ingredients & is vegan, dairy free, & refined sugar free!
Prep Time1 hr 20 mins
Cook Time45 mins
Course: Dessert
Cuisine: American
Keyword: caramel, dairy free, fudge, gluten-free, salted
Servings: 9 servings
Calories: 370kcal

Ingredients

  • 1/2 cup coconut oil
  • 1/2 cup peanut butter, all-natural
  • 1/4 cup honey
  • 1/2 teaspoon vanilla extract
  • 1/2 cup cocoa powder, unsweetened
  • 1/8 teaspoon salt

Homemade Caramel Sauce

  • 1 1/2 cup coconut milk, unsweetened
  • 1/2 cup maple syrup, pure
  • 1/8 teaspoon sea salt
  • 1 tablespoon coconut oil
  • 2 teaspoon vanilla extract

Toppings

  • 1 teaspoon sea salt

Instructions

  • In large bowl, blender, or food processor, mix together the coconut oil, peanut butter, honey, and vanilla.
  • Add the cocoa powder and salt and stir until mixed well.
  • Pour mixture into a small container lined with parchment paper. I used a 6x9 inch glass casserole dish. Spread into an even layer and refrigerate or freeze for at least an hour before adding the caramel topping.
  • While the fudge sets, prepare the caramel sauce by following the recipe below.
  • Pour 1/2 cup of the caramel sauce onto the fudge and spread to cover evenly. Sprinkle with course sea salt, cut into small squares, and enjoy!
  • In a large saucepan with a thick bottom, combine coconut milk, maple syrup and salt.
  • Bring to a boil over medium-high heat. Reduce the heat to medium-low and let simmer for about 40 minutes, stirring occasionally.
  • Add coconut oil and cook for another 5 minutes, or until it reaches a deep caramel color.
  • Stir a little more often towards the end to keep the bottom from burning.
  • Remove from the heat, add the vanilla, then poor the caramel into a bowl and let it cool for about 5 minutes.
  • Once it has cooled slightly, stir vigorously until it is smooth and glossy.
  • Use the sauce while it is still warm for the best spreading/pouring results.
  • Stir leftovers (if there are any) in the fridge and reheat in a double boiler.

Nutrition

Calories: 370kcal | Carbohydrates: 27g | Protein: 5g | Fat: 29g | Saturated Fat: 20g | Sodium: 393mg | Fiber: 2g | Sugar: 20g