Coconut Oil Fudge

Easy coconut oil fudge recipe features coconut oil, nuts, cocoa powder, maple syrup or honey plus dried fruit. Loaded with healthy fat and antioxidants.

Coconut Oil Fudge

  1. 2 cups unrefined coconut oil, softened
  2. 3/4 cup finely chopped nuts
  3. 1 cup organic cocoa powder
  4. 1/2 cup maple syrup or honey
  5. 1/4 cup chopped dried cherries or dried, unsweetened coconut
  6. 1/4 cup chopped dried cranberries
  1. In the bowl of a stand mixer (or other medium bowl) stir coconut oil until creamy with no lumps.
  2. (If oil is too thick set bowl in warm water).
  3. You want the oil soft, not liquid.
  4. If it is liquid, the other ingredients will settle to the bottom of the pan instead of staying mixed.
  5. If you have separation, you can warm the whole thing and remix.
  6. Add cocoa powder and sweetener, mixing after each ingredient.
  7. Mix in the dried fruit, (coconut), and nuts.
  8. Spread fudge into 7″x11″ or 9 or 8 inch square pan and refrigerate or freeze until firm.
  9. Cut into squares and serve. Keep refrigerated. That’s it!
  1. This makes a velvety smooth fudge that melts in your mouth.
  2. (And on your fingers – be warned – no candy coating).
  3. Coconut oil melts at around 75ºF, so this will melt very quickly in hot weather if left out too long.
  4. Let sit out for a few minutes at room temperature to make it easier to slice.
  5. This fudge is very rich, so a little goes a long way.
  6. If you like, you can easily cut the recipe in half and pour it into a glass loaf pan.
  7. Alternatively, use the 8×8 pan but just have thinner pieces.
Important note
  1. Whatever you do, don’t use refined coconut oil for this recipe!
  2. Eating refined coconut oil straight is like eating candle wax.
  3. I only use refined coconut oil for frying.
Adapted from Tropical Traditions


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