There are some recipes that look impressive but secretly take a lot of effort… and then there are recipes like this raw chocolate fudge. It comes together in just a few minutes, uses only a handful of pantry staples, and doesn’t even require turning the oven on. If you’re looking for an easy homemade treat, this one is hard to beat.

Think of it as somewhere between a classic fridge cake and a rich, chocolatey fudge. It’s smooth, creamy, perfectly sweet, and every bite has a little crunch from the chopped nuts and dried fruit. If you’re serving this to children under 5 years old, make sure the nuts are finely chopped, as whole or large pieces of nuts can be a choking hazard. You can also leave them out altogether if you prefer a smoother texture.

One of my favourite things about this recipe is how little washing up it creates. Everything is mixed together in the lined baking dish before heading straight into the freezer to set. One dish, one reusable baking sheet, and you’re done – exactly the kind of recipe I love on busy days.

It’s also incredibly versatile. Swap the nut butter for sunflower seed butter or tahini for a nut-free version, change up the dried fruit and nuts with whatever you have in the pantry, or cut the fudge into tiny bite-sized squares. While this recipe is suitable from 24 months due to the maple syrup and cacao, it’s a treat the whole family will happily enjoy.

Store a batch in the fridge for up to two weeks, or keep it in the freezer for up to two months so you always have a homemade sweet treat ready to grab whenever those chocolate cravings hit. It’s perfect for afternoon snacks, lunchboxes, easy desserts, or sharing with friends and family – don’t be surprised if you find yourself making it on repeat!

Print Pin

Raw Chocolate Fudge

Prep Time 5

Setting Time 1

Total Time 1 5

Servings 11

Suitable For 24+ months

Metric - US Customary Units

Ingredients

75 g raw cashews (use any nut/seed of your choice)
35 g dried cranberries (use any dried fruit of your choice)
35 g raisins (use any dried fruit of your choice)
50 g cacao powder
150 g peanut butter (100% natural - sub with sunflower seed or tahini for nut free)
80 ml coconut oil (melted)
80 ml maple syrup

Instructions

Line a large dish (ours is approx 24cm x 20cm) with a reusable baking sheet (folded in half to fit easily) or baking paper.
Add all of the ingredients to the sheet and gently stir to combine (you can do this in a separate bowl but I’m all for minimal dishes to wash 🙌🏼).
Cover and place in the freezer to set for 1-2 hours, then remove from the sheet, chop into desired sizes and enjoy!