Before we start, yes, you can have chocolate on GAPS. Dr. Natasha says, “I find that many people can start having it occasionally on the Full GAPS Diet, once the digestive symptoms are gone.”

I've never been much of a fudge lover. I think that's because most fudge is usually way too sweet. I mean, you may as well eat sugar from the spoon, sweet. Or maybe even worse than that. Maybe drinking warm honey [affiliate link] from the honey bear bottle (Amazon affiliate link). No wait, that's something my husband did as a child. I digress… and there's really no point in hashing over exactly how sweet fudge eaten in the past tastes because now I have a healthier fudge to eat.

I'll be honest with you… this is still pretty doggone sweet. You may be able to get by with less honey, you could definitely try and see how it tastes with only a tablespoon or less.

This fudge contains healthy fats. If you can't have butter, feel free to substitute with coconut oil [affiliate link]. It is something you can feel good about having once in awhile to tame your chocolate cravings. I used a 7″ x 5″ dish so you could easily yield 35 servings if you cut the fudge into 1″ square pieces.

The texture for this recipe before chilling will be similar to frosting. It will harden up very nicely in the refrigerator or freezer.

Please note the items with asterisks below are affiliate links to the products I use from Tropical Traditions. If you are a new customer and purchase using my link, I will receive a discount coupon and you will receive a copy of their book Virgin Coconut Oil: How It Has Changed Lives and How It Can Change Yours.

• 1/4 cup coconut cream concentrate*
• 1/4 cup coconut oil*
• 1 tablespoon vanilla (links to my Homemade Vanilla recipe)
• 1/2 vanilla [affiliate link] bean's worth of vanilla caviar, optional
• 1-3 tablespoons honey* (I used 3)
• 1/2 cup pecans [affiliate link]
• 2 tablespoons butter or coconut oil
• 3 tablespoons cocoa powder*
• 1/2 cup shredded coconut*

1.  Lightly butter a small rectangular container, then place parchment paper (the parchment paper stays in place better when the dish is buttered).
2. The coconut cream [affiliate link] concentrate should be easy to stir, if not, warm gently on the stove top.
3. Mix all items together, place on top of the parchment paper. The mixture will be thick. Use a spoon to spread the fudge into the container.
4. Place in freezer for 15-30 minutes.
5. This fudge must be kept chilled or frozen. It will melt at room temperature.

I used Pyrex 7210 *Amazon Affiliate Link which is 7″ x 5″ x 1.5″.

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If you love desserts like this, I have two cookbooks you really need to check out ASAP! Naturally Sweetened Treats for gluten-free dessert needs and Baker’s Dozen Volume 4, Chocolate Treats for amazing chocolate desserts and snacks.

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