Primal Spicy Cinnamon Chocolate Fudge
Cuisine: Dessert
Serves: 16 bites
Adapted from Giada de Laurentiis’ Cinnamon-Chocolate Fudge Recipe
  • Coconut oil, for greasing the pan
  • 14 oz sweetened condensed milk OR homemade sweetened condensed coconut milk
  • 1½ tsp ground cinnamon
  • ¼ tsp ground cayenne pepper
  • 1 tsp pure vanilla extract
  • 1 pound dark chocolate, chopped up OR 2 cups bittersweet chocolate chips
  • 3 tablespoons unsalted grassfed butter, cut into ½-inch pieces, at room temperature
  • Sea Salt
  1. If using homemade sweetened condensed coconut milk — follow the directions of the Detoxinista recipe (
  2. Grease the bottom and sides of an 8 by 8-inch baking pan OR line the pan with a sheet of parchment paper, large enough that extra paper overhangs on all sides.
  3. Use a double-boiler, or create your own by putting a glass or stainless steel bowl over a saucepan of barely simmering water.
  4. First, combine the condensed milk, cinnamon, cayenne and vanilla in the top of the double boiler (or the top bowl over the heated water).
  5. Then, add the chocolate and butter. Stir until the chocolate chips have melted and the mixture is smooth, about 6 to 8 minutes.
  6. Using a spatula, scrape the mixture into the prepared pan and smooth the top.
  7. Sprinkle with sea salt, then refrigerate for at least 2 hours until firm. Tip: place pan in the top back of the fridge where it tends to be coldest.
  8. Using a sharp knife, cut the fudge into 1 inch pieces. Store in an airtight container in the fridge or freezer.
Recipe by The Meanest Momma at