THE ROMANTIC CHOCOLATE STRAWBERRY FUDGE
Looking for the easiest Valentine's Day treat ever? This chocolate strawberry fudge is about to become your new favourite! It tastes exactly like biting into a chocolate-covered strawberry, but it's SO much easier to make. No cooking, no tempering chocolate, just simple ingredients and a bit of patience while it sets in the fridge.
I love making this when strawberries are at their peak sweetness - the fresh fruit against that rich, creamy chocolate fudge is absolutely divine. Whether you're treating someone special or showing yourself a little self-love (my preferred option!), this fudge is the perfect way to celebrate.
A bit of education about the ingredients in this fudge:
Coconut Oil - The magic ingredient that gives this fudge its structure! When cool, coconut oil firms up beautifully, creating that perfect fudgy texture. Use refined coconut oil if you don't want any coconut flavour.
Cacao Powder - This is raw cocoa powder, loaded with antioxidants, magnesium, and iron. It's less processed than regular cocoa powder, which means more nutritional benefits! The deep chocolate flavour is absolutely incredible.
Almond Butter - Provides healthy fats, protein, and that gorgeous creamy texture. Rich in vitamin E, magnesium, and heart-healthy monounsaturated fats.
Maple Syrup - Pure, natural sweetness with trace minerals and a subtle flavour that complements chocolate perfectly. Not too strong like honey can sometimes be!
Fresh Strawberries - The star of the show! Packed with vitamin C, antioxidants, and that beautiful bright flavour that cuts through the richness of the chocolate.
Naturally gluten-free, paleo, and vegan - This fudge is pure deliciousness that everyone can enjoy!
Storage tip - Keep this fudge cool or it will get soft and melty. Perfect excuse to keep eating it straight from the fridge!
CLEAN INGREDIENTS (I choose organic when possible)
(Choose organic when possible)
For the Fudge:
1/2 cup (112g) coconut oil (use refined for no coconut flavour)
3/4 cup (72g) cacao powder (sift if clumpy)
3/4 cup (192g) creamy almond butter (or cashew butter)
1/3 cup (104g) pure maple syrup
1 teaspoon vanilla extract (optional)
1/8 teaspoon sea salt (optional)
1 cup diced fresh strawberries
For Topping (Optional):
Melted dark chocolate for drizzling
METHOD
Preparing Your Pan:
Line your pan - Choose either a 9x5" loaf pan for thick, luxurious fudge, or an 8" square pan for thinner pieces. Line it with foil or parchment paper for easy removal.
Making the Chocolate Base:
Melt the coconut oil - In a small saucepan over medium-low heat, or in the microwave for 30 seconds to 1 minute, melt the coconut oil until completely liquid.
Whisk everything together - Add the almond butter, maple syrup, and cacao powder to the melted coconut oil. If using, add the vanilla extract and salt. Whisk until completely smooth and glossy - this should only take a minute or so!
Assembling Your Fudge:
Pour into pan - Transfer the chocolate mixture into your prepared pan and smooth it out to an even layer with a spatula.
Add the strawberries - Scatter the diced strawberries evenly over the top, pressing them in slightly so they nestle into the fudge. They'll look absolutely gorgeous!
Chill time - Pop the pan in the refrigerator for about 2 hours, or until the fudge is completely firm and set.
Finishing Touches:
Cut and drizzle - Using a sharp knife (run it under hot water and dry it for cleaner cuts), slice the fudge into 18 squares. If you're feeling fancy, drizzle with melted dark chocolate for an extra chocolate crunch on top!
Store properly - Keep in an airtight container in the refrigerator. This fudge needs to stay cool or it will soften!
PRO TIPS
Use the freshest strawberries possible - Sweet, perfectly ripe berries make all the difference! If you can't find good ones, raspberries work beautifully too
Sift your cacao powder - If it's clumpy, give it a good whisk or sift before using to avoid lumps in your fudge
Stir that nut butter - Make sure all those separated oils are fully incorporated before measuring
Keep it cool - This fudge gets its structure from coconut oil, so it needs to stay refrigerated
Best enjoyed within 2 days - The strawberries stay freshest for the first couple of days
Sharp knife is key - Clean cuts make beautiful squares!
The chocolate drizzle is optional - It's mostly for looks (and a nice crunch!), but the fudge is gorgeous without it too
VARIATIONS
Different berries: Use raspberries, blackberries, or mixed berries
Nut butter swap: Try creamy cashew butter or sunflower seed butter for nut-free
Sweetener options: Use honey (not vegan) or agave in equal amounts
Add crunch: Mix in 1/4 cup chopped nuts to the base
Extra flavour: Add 1/4 teaspoon almond extract
Peppermint twist: Add 1/4 teaspoon peppermint extract and skip the strawberries
Orange chocolate: Add 1 teaspoon orange zest to the base
Keto version: Use a sugar-free maple syrup substitute and mash 1/4 cup raspberries into the base (see reader Judy's comment for full details!)
SERVING SUGGESTIONS
Perfect Valentine's Day or anniversary treat
Lovely gift wrapped in pretty packaging
Afternoon pick-me-up with tea or coffee
Beautiful dessert for dinner parties
Great for showing yourself some self-love!
Pairs wonderfully with fresh berries and whipped coconut cream
NUTRITIONAL INFORMATION (per piece)
Energy: ~120 kcal
Protein: 3g
Carbs: 10g
Fat: 9g
Fibre: 2g
Sugar: 7g
