This Allergy Free Fudge is perfect for a quick, easy to make treat that is both kid friendly and free of the top 8 allergens. It is made from dark chocolate, sunflower seed spread and coconut oil.

I LOVE fudge!

Well, to be honest, I love any silky smooth hunk of chocolate. I’m talking homemade chocolates, truffles, fudge… basically any easy Paleo dessert recipe that contains a healthy portion of chocolate and has an irresistible flavor.

This nut-free fudge is one of the many fudge recipes on repeat at my house. It only requires 3 simple ingredients and is the perfect kid-friendly treat. (Both of my little boys kept asking for more!)

Fudge like this is easy to alter to your liking. For instance, you can change the sugar content depending on the type of dark chocolate you use. You may also add mix-in like nuts, seeds, cacao nibs, sprinkles, bee pollen… Anything is fair game!

But if you’re looking for a silk smooth fudge that is dairy free, nut free and Paleo friendly… THIS is it! This easy to make fudge recipe is:

free of the top 8 allergens
only 3 ingredients
Paleo, Keto and Vegan friendly
nut free, dairy free, soy free
kid approved

And you know what? It takes literally minutes to make. Which is a big deal when you have a sweet tooth like me and want some chocolate asap! 😉

Ingredients in Allergy Free Fudge

This fudge is made with 3 simple ingredients:

dark chocolate
sunflower seed spread
coconut oil

In addition, you can add any toppings, mix-ins or flavorings you wish. For example, chopped nuts/seeds, festive sprinkles, flaked sea salt, bee pollen, cacao nibs. Basically, anything that tastes good with chocolate!

How to Make 3 Ingredient Fudge

All you have to do to make this fudge is melt the chocolate and coconut oil, mix in the sunflower seed spread, then pour the fudge into a lined pan and allow it to set in the fridge. That’s it!

Here’s the step by step process:

First, put the chocolate and coconut oil in a small saucepan. Place the saucepan on the stove top and melt over low heat, stirring frequently.

Once fully melted, remove saucepan from the heat and mix in the sunflower seed spread. At this point, add any additional mix-ins or flavorings you want.

Then, pour the mixture into a lined 8″ x 8″ pan. Add desired toppings and set in the fridge for at least an hour.

This fudge will soften at room temperature, so I recommend keeping it in the fridge or freezer until serving.

If you don’t want to use sunflower seed spread, you may substitute it with any nut or seed butter. I used sunflower seed spread simply for making this recipe allergy free (plus I love the taste) but other spreads will work too.

More Paleo Fudge Recipes

I make fudge all the time. Some may say I have a fudge addiction…haha! But anyway, I have a few select favorites that have been published on the blog.

This list will definitely be growing in the near future. Enjoy!