Triple Chocolate Fudge from Beyond Bacon + 3-Phase Paleo + Eat Like a Dinosaur by Paleo Parents
Recipe type: Dessert
An excellent make-ahead dish, this fudge should be served still cold.
  • 1½ cups dark chocolate, divided (we recommend mini chips or finely sliced pieces of your favorite bar)
  • 1 cup lard, softened (Shirley here: see notes for readers' and other bloggers’ suggestions on substitution ideas)
  • 2 tablespoons cocoa powder
  • 1 tablespoon palm or maple granulated sugar
  1. Over a double boiler, continually stirring, melt 1¼ cups of the chocolate chunks or chips.
  2. Whisk in the lard, cocoa powder and sugar until thoroughly combined and then remove the double boiler from the heat.
  3. Line a 9×9 inch baking dish with parchment paper and line the bottom with the remaining ¼ cup of chocolate chips.
  4. Pour the fudge over the top of the chocolate chips and smooth with a spatula.
  5. Place the dish in the freezer and allow fudge to chill for 1 hour.
  6. Remove the fudge from the dish by the parchment paper and cut the fudge into 1 ½-inch cubes.
This fudge should be served still cold. Keep this recipe in the freezer until about 10 minutes before serving. The “black bottom” chocolate chips give an excellent texture contrast to this smooth and incredibly rich fudge filling. Keep frozen until ready to serve; otherwise, the fudge will soften too much.

If you don’t have a double boiler, you can create the same effect by placing a ceramic or metal bowl over a pan of simmering water; that’s simmering, not boiling and the bowl should not touch the water. The steam produced by the simmering water trapped under the bowl allows the chocolate to melt at the proper low temperature preventing it from burning or sticking to the pan.

Shirley here: Not everyone has lard on hand and while the Stacy and Matt show you how to make your own lard in Beyond Bacon (and lard is also a key ingredient in many of their recipes in this cookbook), other possible substitutions in this recipe include butter, bacon fat, and coconut oil. (I made the recipe using grass-fed butter and Enjoy Life’s new Dark Chocolate Morsels, which are simply unsweetened chocolate and cane sugar, plus some of their Mega Chunks for the second “black bottom” layer.)
Recipe by gfe--gluten free easily at