Paleo Chocolate and Candied Orange Peel Freezer Fudge — a gluten-free frozen treat made with almond butter, coconut oil, unsweetened cocoa, dairy-free chocolate chips and homemade candied orange peels.
I’ve long been smitten with the combination of chocolate and candied orange peel. After perfecting my candied orange peel method, I finally turned that obsession into this Paleo Chocolate and Candied Orange Peel Freezer Fudge.
During my wedding diet I used to rely on a square or two of orange dark chocolate to satisfy cravings. While I enjoyed that, I kept imagining a clean, paleo-friendly version made with my own candied orange peels. The first chance I had after the honeymoon I made this fudge — within a day of returning home.
Each bite reinforces why chocolate and candied orange peel are such a classic match: bright citrus notes lift the rich chocolate, creating a refined, satisfying flavor. Because the taste is so complete, it’s easy to be content with just one or two pieces.
I worried at first that the candied peels might become uncomfortably hard when frozen, but they remain pleasantly soft and chewy in the finished fudge.
My preferred method is to freeze the loaf pan for about 1 hour 30 minutes, then allow the fudge to sit in the fridge for 20–30 minutes before slicing so the texture softens slightly. Store the cut pieces in an airtight container in the freezer for ready-to-eat chilled servings, which are perfect on hot days.
For texture I like crunchy almond butter, but smooth almond butter works just as well if you prefer a creamier fudge. If you make candied orange peels specifically for this recipe, consider using the pan with the leftover caramelized honey syrup from the peels to melt the chocolate and almond butter — it lends a subtle extra depth of flavor.
Paleo Chocolate and Candied Orange Peel Freezer Fudge (GF)
Ingredients
- ¼ cup melted coconut oil
- 1 cup almond butter
- 2 Tbs unsweetened cocoa powder
- ½ cup dairy-free chocolate chips (divided)
- 3/4 cup diced Paleo candied orange peels
Instructions
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Line an 8 x 4-inch loaf pan with wax paper, leaving some overhang to lift the fudge out later.
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In a small pot combine ¼ cup melted coconut oil, 1 cup almond butter, 2 tablespoons unsweetened cocoa powder, ¼ cup chocolate chips and ½ cup diced candied orange peel. Warm over medium heat, stirring regularly, until everything is melted and smooth (about 2–3 minutes).
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Pour the mixture into the prepared loaf pan. Sprinkle the top with the remaining ¼ cup chocolate chips and ¼ cup diced candied orange peel for texture and garnish.
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Freeze the pan for about 1 hour 30 minutes, or until the fudge is set. You can serve it straight from the freezer or transfer it to the fridge for 20–30 minutes to soften slightly before slicing.
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Store the cut fudge in an airtight container in the freezer for best texture and freshness.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.