This Mexican chocolate fudge has a silky smooth texture and indulgent chocolate flavor with hints of cinnamon and cayenne. This fudge is slightly spicy, so not so hot you can't enjoy it. In addition, this recipe is dairy free, refined sugar free and paleo.

Grabbing a piece of chocolate with a bite out of it.

I tried a limited edition dark chocolate cherry and cayenne chocolate bar in February and it reminded me how much I LOVE the taste of chocolate with a bit of heat.

That chocolate bar inspired me to create this Mexican chocolate fudge, which has a rich chocolate flavor with a hint of cinnamon and cayenne. It has the smoothest, creamiest texture that melts in your mouth. And this fudge stays good in the fridge or freezer.

This paleo fudge is made with coconut cream, dark chocolate and almond butter and flavored with earthy spices like cinnamon, cayenne pepper and chili powder. You'll love how easy it is to make and that it contains healthy, wholesome ingredients.

Why You'll Love this Mexican Chocolate Fudge

dairy free - made without milk or dairy products
paleo friendly - no gluten, grains, dairy or refined sugar
easy to make - simply melt the chocolate and coconut cream, stir in the remaining ingredients and then chill in a loaf pan.
not too spicy - my version has a hint of heat, but isn't so spicy that it can't be enjoyed. (But feel free to make it as spicy as you'd like.)

Top down view of fudge that has been cut and sprinkled with flaked salt and chili powder.

Ingredients

The full recipe for this Mexican chocolate fudge can be found in the recipe card below, but here's an overview of the ingredients you'll need:

dark chocolate chips - I used Pascha chocolate coconut sugar dark choc o late chips. They are not only paleo friendly, but melt really well and have the smoothest texture.
coconut cream - just the thick white cream from a can of full fat coconut milk/cream. If you open the can and the cream is not solid (separate from the liquid), then place the can in the fridge overnight.
almond butter - just dry roasted almonds
maple syrup - adds flavor, sweetness and gives the fudge a creamier texture. You can leave this out if you prefer.
cinnamon - for flavor
cayenne pepper - for flavor and spice
chili powder - adds flavor and spice, but isn't required
salt - optional topping

Ingredients needed to make dairy free mexican chocolate fudge.

How to Make Dairy Free Mexican Chocolate Fudge

To make this Mexican chocolate fudge, you'll need a small saucepan for melting and mixing the ingredients and a lined loaf pan to pour the fudge into to set. Here are the steps:

Coconut cream and chocolate in a saucepan, ready to melt over the stovetop.

Place the chocolate and coconut cream in a small saucepan. Melt on the stovetop, over low heat.

Adding in the almond butter, maple syrup and spices.

Once melted, remove from the heat and mix in the remaining ingredients.

Stir until smooth.

Pour the fudge into a lined loaf pan.

Chill in the fridge over night, or for at least 6 hours to fully set.
Cut the fudge to desired size and top with flaked salt and additional cayenne pepper.

Tips and Tricks

Use dark chocolate - I recommend a chocolate with a cocoa content between 65-85%.
flavor to taste - feel free to add more or less cayenne pepper and chili powder, depending on your preference.
keep an eye on the melting chocolate - when you melt the chocolate and coconut cream, be sure to do so over very low heat. Stir the mixture frequently so that it does not burn.

Top down view of Mexican chocolate fudge.

Storage

Place the fudge in an airtight container or baggie and store in the fridge for up to one month or the freezer up to 3 months. Note: the salt will melt over the chocolate if stored in the fridge, so don't add it until just before serving.

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