This three ingredient fudge is so simple it almost feels silly to call it a recipe. It’s literally three ingredients, but the end result is a silky, rich, decadent treat. This fudge is WW friendly, gluten free, and darn delicious.
Making Three Ingredient Fudge
This fudge is literally as easy as melt, pour, and enjoy. I make it in my silicone candy molds, for perfect little bite sized cups. I make 20 at 2 points each. You can also use silicone baking cups if you want to make larger, Reese’s sized treats. You could even use a 9×5 loaf pan and cut the fudge into squares. No matter how you slice it (literally), it’s delicious. If you use something silicone, then your fudge should pop out easily. If you go the pan route, use some parchment paper to line the pan to ensure easy removal.
Once you have your vessel, you’ll want to start melting your ingredients. Melt the chocolate in the microwave in 30 second intervals, stirring in between each spurt. Once mostly melted, add in the coconut oil, microwave for another 20 or so seconds, and stir together. You should have a smooth, silky mixture.
Put your nut butter (I prefer cashew butter but I’ve used almond butter as well and it’s delicious) in a microwave safe bowl and microwave for 30 seconds, until it’s slightly runny. Mix it into your chocolate mixture until you have a uniform, smooth final product. Then, just pour into your molds, add any mix ins or toppings, and pop into the freezer to set.
Variations
Because these are so simple, they’re super easy to make your own. First, you can substitute any chocolate you like. I use Lily’s Dark Chocolate, because it’s low in points (60 chips is 2 WW SP) and tastes great. You could substitute milk, dark, semisweet, etc.
Second, you can use your favorite nut butter. I’ve made this with cashew butter and almond butter (various brands) and it’s worked great both times. Lastly, you can mix in/top the three ingredient fudge with various things. Dried cranberries and nuts make these a great snack, or go sweet and salty and add peanut butter chips and pretzels. No matter what you throw in, you’re sure to love this three ingredient fudge.
Three Ingredient Fudge
Equipment
- Mixing Bowls
- Microwave Safe Bowls
- Silicone Molds
Ingredients
- 1 cup Lily's Dark Chocolate Chips
- 1/4 cup Cashew butter
- 3 tsp Coconut oil
- Sprinkles optional
Instructions
- In a microwave safe bowl, melt chocolate in 30 second intervals until almost fully melted. Add coconut oil and melt for final 20 seconds and stir together until fully combined.
- In another microwave safe bowl, microwave nut butter for 20 seconds until slightly runny. Mix into chocolate mixture and stir until mixture is uniform.
- Pour mixture into silicone molds (or parchment lined 9×5 loaf pan), add desired toppings/sprinkles, and allow to set in the freezer for 2 hours, until mixture is completely solid. Cut into desired number of pieces (or pop out of molds) and enjoy! Store in the freezer or fridge.
8 thoughts on “Three Ingredient Fudge”
YUM. So creamy and delicious… Save yourself the trouble and triple this recipe from the start, they will definitely not go to waste
Love that idea!
You did not tell us when to add the sprinkles!
Just updated to add it to the instructions as well – it was just in the blog post! Just add your desired toppings (can be sprinkles, nuts, etc) prior to putting these in the freezer. Enjoy!
I used chocolate and peanut butter. Is there anything better?!? It’s the perfect treat I can fit into my day on WW but my kids are also obsessed. They are begging for me to make more and put in their lunchboxes.
I love that! I’ll admit, my husband begs for these pretty often too hahaha
How long do these a store for?
They should be fine in the fridge for up to a week, though I’ve never had them last that long 🙂