No-cook Chocolate Ginger Fudge

Preparation time: 15 minutes
Cooking time: 1 hour in the freezer

Yield: 16 servings
Serving size: 1 square


3/4 cup almond butter
1/2 cup raw cacao powder
1/2 cup unrefined coconut oil at room temperature
1/3 cup honey
1 teaspoon pure vanilla extract
1/2 vanilla bean, broken into a few pieces (or replace with an additional teaspoon of vanilla extract)
1 tablespoon ginger root, peeled and roughly chopped
dash sea salt


  1. Line the bottom of an 8″ by 8″ pan with parchment paper; set aside. Process all ingredients in a food processor 20 seconds, scrape down the sides of the bowl, and process another 20 seconds. Do not overprocess.
  2. Press the mixture into the pan, cover with aluminum foil, and place in the freezer for 1 hour to firm up. Remove from the freezer, let warm up about 5 minutes and then cut into squares (4 across and 4 down to make 16 pieces). Enjoy right away, or place in the refrigerator until ready to serve.

NOTE: Store the fudge in the freezer while keeping a few pieces handy in the refrigerator.

Nutrition Facts

Per serving:
Calories: 162
Protein: 2g
Total fat: 14g
Saturated fat: 7g
Cholesterol: 0mg
Sodium: 8mg
Dietary fiber: 1g

Susan Ojanen is an integrative nutrition coach and owner of, based in Bristol, Tennessee.

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