No Bake Frosted Brownie Walnut Fudge-
No Bake Frosted Brownie Walnut Fudge is an easy, no-bake treat that fits many diets: low carb, paleo-friendly, vegan, gluten-free, and dairy-free.
These frosted walnut fudge squares have the rich, chocolaty flavor of brownies without any baking. The texture is dense and fudgy, and the frosting creates a glossy, indulgent finish. Preparation is simple: pulse, mix, pour, and chill until set.
This recipe relies mostly on a food processor or blender and a short refrigeration time, making it a great quick option for a dessert that keeps well in the refrigerator.
Below you’ll find a clear ingredient list and step-by-step instructions, plus notes on storage, substitutions, and nutrition.
On taste, these reminded me of licking brownie batter off the beaters—rich chocolate with a nutty base. Unlike traditional batter that may contain raw eggs, this no-bake fudge is egg-free, so it’s safe to enjoy the batter-like flavor without the same food-safety concerns.
A short video demonstration accompanies the recipe for visual guidance on blending and assembling the fudge.
A quick and decadent chocolate fix for when you want something sweet but simple.
No Bake Frosted Brownie Walnut Fudge
Ingredients:
- 1 ½ cups walnut pieces
- ⅔ cup sweetener of choice (use a powdered low-carb sweetener for keto, or coconut sugar for paleo)
- ⅓ cup cocoa powder
- ½ cup coconut oil, melted
- ¼ cup unsweetened coconut milk or almond milk
- 1 teaspoon vanilla extract
- Tiny pinch sea salt
Frosting:
- ¼ cup sweetener of choice (erythritol or coconut sugar)
- 1 tablespoon cocoa powder
- ¼ cup coconut oil, melted (or palm shortening, softened)
- 1 tablespoon unsweetened coconut milk or almond milk
Directions:
- Lightly oil a 9-inch loaf pan or line it with parchment paper for easy removal.
- Place the ⅔ cup sweetener into a food processor and pulse until it becomes a fine powder.
- Add the walnut pieces and the ⅓ cup cocoa powder to the processor. Pulse until the mixture reaches a fine, crumb-like texture.
- Pour in the melted coconut oil, the ¼ cup coconut or almond milk, and the vanilla extract. Process until the mixture is very smooth and comes together into a thick fudgy paste.
- Transfer the fudge mixture into the prepared loaf pan and spread it evenly. Smooth the top with an offset spatula or the back of a spoon. Set aside while you make the frosting.
- In the processor or a small blender, combine the ¼ cup sweetener and 1 tablespoon cocoa powder. Blend until powdered.
- Add the ¼ cup melted coconut oil (or softened palm shortening) and 1 tablespoon milk to the powdered mixture. Blend until a smooth chocolate syrup or frosting forms.
- Pour the frosting evenly over the fudge layer in the pan. Use a spatula to smooth the top if needed. Refrigerate the pan for about 2 hours, or until the fudge is firm.
- Once set, remove from the pan and slice into 18 small squares. Store leftover fudge in an airtight container in the refrigerator.
Nutritional Information (Low-Carb Version, using a sugar-free erythritol sweetener): Yield: 18 squares. Per serving (1 square): Calories 104; Carbohydrates 2 g; Net Carbs 1 g; Fiber 1 g; Fat 16 g; Protein 2 g; Sugars 0 g; Sodium 10 mg. Nutritional values are estimates based on the ingredients used.
Tips and substitutions:
- Walnuts can be swapped for pecans or a mix of nuts if preferred, though nutrition will vary slightly.
- If you prefer a firmer frosting, use palm shortening chilled briefly, or increase the cocoa slightly for a denser finish.
- For a sweeter result using coconut sugar (paleo), note that texture and “net carbs” will differ from the low-carb version.
- To make smaller portions, halve the recipe; adjust chilling time accordingly.
Printable Recipe Card Below
No Bake Frosted Brownie Walnut Fudge
Ingredients
- 1 ½ cups walnut pieces
- ⅔ cup sweetener of choice
- ⅓ cup cocoa powder
- ½ cup coconut oil, melted
- ¼ cup unsweetened coconut milk or almond milk
- 1 teaspoon vanilla extract
- Pinch sea salt
Frosting
- ¼ cup sweetener
- 1 tablespoon cocoa powder
- ¼ cup coconut oil, melted (or palm shortening)
- 1 tablespoon unsweetened coconut or almond milk
Instructions
- Oil a 9-inch loaf pan.
- Powder the sweetener in a food processor, then add walnuts and cocoa and pulse to a fine texture.
- Blend in melted coconut oil, milk, and vanilla until smooth and fudgy.
- Press the mixture into the prepared pan.
- Make the frosting by processing the sweetener and cocoa, then blending in coconut oil and milk until smooth.
- Pour the frosting over the fudge and chill until set, about 2 hours.
- Slice into 18 squares and refrigerate leftovers.
Notes
Estimated net carbs: about 1 g per square when using a sugar-free erythritol sweetener. All nutrition figures are estimates based on the products used.
Nutrition
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To find more low-carb, gluten-free recipes look for community recipe groups and cookbooks that focus on those diets. Support independent recipe creators by trying their recipes and sharing feedback.
