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easy sunbutter fudge

Chocolate Sunbutter Fudge (Allergy Friendly).

This delicious nut free fudge is rich and smooth! Make a batch of sunbutter fudge for your next gathering and watch it disappear!

Course Dessert
Cuisine Dairy Free, gluten free, Nut free, vegan.
Keyword easy, rich
Prep Time 10 minutes
Cook Time 5 minutes
Chilling Time 3 hours
Total Time 3 hours 15 minutes
Servings 36
Calories 117 kcal


  • 13.5 ounces canned full fat coconut milk I use Taste of Thai brand or Native Forest brand. Drain out any excess liquid.
  • ¾ cup confectioner's sugar I use corn free confectioner's sugar
  • 3 cups dairy free dark chocolate chips - PASCHA 85% Bittersweet chips or Enjoy Life Dark Chocolate Morsels
  • ¼ cup sunbutter or wowbutter, or any seed butter that works for you
  • sea salt flakes optional


  1. Line an 8x8 inch square pan with parchment so that it hangs over two sides.

  2. If your can of coconut milk has a lot of excess liquid on the top, pour that out before proceeding. You can refrigerate the can of coconut milk for a couple of hours to make it easier to separate the cream from the milk.

  3. Put the full fat coconut milk in a pan and heat over medium low heat, until it starts to steam. Sift in the confectioner's sugar and stir until combined. Do not overheat or boil.

  4. Add the dark chocolate chips and stir well until fully melted.

  5. Pour the chocolate mixture into the prepared pan and spread out evenly with a spatula. Spoon the subutter on top of the fudge and swirl it with a knife to create a marble look.

  6. Let the fudge cool for about 30 minutes on the counter. Sprinkle sea salt flakes on top if desired.

  7. Place in the refrigerator for two to three hours or until the fudge is firm.

  8. Use the 2 sides of the parchment paper to remove the fudge from the pan, then use a very sharp knife to slice the fudge into squares.

  9. Store in an airtight container the refrigerator.

Recipe Notes

Nutrition facts are for one piece of fudge. This recipe makes about 36 squares of fudge.

Please use the specific ingredients and brands I mentioned in the post. It is necessary to do this so that this recipe turns out right.

Please use:

  • Native Forest or Taste of Thai full fat, unsweetened coconut milk
  • Corn free confectioner's sugar, like Wholesome brand
  • Dairy free dark chocolate chips - Enjoy Life Dark Morsels or PASCHA brand 85% cocoa work well (don't use mini chips or milk chocolate chips)
  • Sunbutter, Wowbutter, or your favorite seed/nut butter

This recipe will not work with any other plant based milks. This recipe will not work with any other sweetener like maple syrup or cane sugar.

Store leftover sunbutter fudge in the refrigerator in an airtight container. It should stay fresh for about a week.

You can also freeze this. It should stay fresh in the freezer for about 3 months.

Nutrition Facts
Chocolate Sunbutter Fudge (Allergy Friendly).
Amount Per Serving
Calories 117 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 5g31%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Sodium 1mg0%
Potassium 25mg1%
Carbohydrates 12g4%
Fiber 1g4%
Sugar 9g10%
Protein 2g4%
Vitamin A 1IU0%
Vitamin C 1mg1%
Calcium 24mg2%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.