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Quick No-Bake Chocolate Chia Fudge - Rich, Creamy, and Effortless

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Prep Time 10 minutes
Total Time 10 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • Dark chocolate chips or chopped dark chocolate (about 1 1/2 cups, 9 oz)
  • Creamy nut butter (peanut, almond, or cashew; 1/2 cup)
  • Coconut oil (unrefined for coconut flavor, refined for neutral; 1/4 cup)
  • Maple syrup or honey (1/3 cup; adjust to taste)
  • Chia seeds (3 tablespoons)
  • Vanilla extract (1 teaspoon)
  • Fine sea salt (1/4 teaspoon, plus more flaky salt for topping if you like)
  • Optional add-ins: chopped nuts, shredded coconut, mini chocolate chips, dried fruit, espresso powder, orange zest

Method
 

  1. Prepare the pan: Line an 8x8-inch square pan with parchment, leaving overhang on two sides for easy lifting. Lightly grease the parchment if you want extra insurance.
  2. Melt the base: In a microwave-safe bowl, combine chocolate, coconut oil, and nut butter. Microwave in 20–30 second bursts, stirring between each, until smooth and glossy. Alternatively, melt gently in a heatproof bowl over a pot of barely simmering water.
  3. Sweeten and flavor: Whisk in maple syrup or honey, vanilla extract, and fine sea salt while the mixture is still warm. Taste and adjust sweetness if needed.
  4. Add chia seeds: Stir in chia seeds until evenly distributed. Let the mixture sit for 2–3 minutes to thicken slightly.
  5. Optional mix-ins: Fold in any extras like chopped nuts, shredded coconut, or a pinch of espresso powder. Keep add-ins to about 1/2 cup total to maintain the fudge texture.
  6. Spread and smooth: Pour the mixture into the prepared pan. Smooth the top with a spatula. Sprinkle flaky sea salt if you like.
  7. Chill to set: Refrigerate for 2–3 hours or until firm. For faster setting, chill in the freezer for about 45–60 minutes.
  8. Slice and serve: Lift the fudge out using the parchment overhang. Warm a sharp knife under hot water, wipe dry, and cut into small squares.