Coconut Oil Fudge

posted in: Recipes | 24

This Coconut Oil Fudge is so easy, has only 5 ingredients, takes less than 5 minutes to make and tastes amazing! Dairy free, gluten free, and naturally sweetened.

Coconut Oil Fudge

Fudge was a treat my family made often when I was young. More times than not, it was the dessert made for birthdays and celebrations. The kind we made though was not healthy at all- packed with sugar and other undesirable ingredients. This fudge, on the other hand, is packed with healthy fats from the coconut oil and almond butter, is naturally sweetened with real maple syrup, and itโ€™s just as delicious!

Coconut Oil Fudge

Easy recipes are the best and this recipe couldn’t be easier! Only a few ingredients, mixed in a pan until smooth, poured into a pan and chilled. No baking, no specific temperature the mixture has to come to. I love it and you will to! The only reason I use a pan is because the mixture seems to mix better when warm and a whisk is so important. The cacao powder has lots of little clumps and I didn’t want to add sifting to the steps so the whisk is perfect. (Note: I use cacao powder for its health benefits, but cocoa powder works as well)

Coconut Oil Fudge

This fudge does need to stay in the fridge or freezer. It gets soft pretty fast at room temperature. Sinking your teeth into cold fudge is so good though! So itโ€™s not a bad thing at all!

Coconut Oil Fudge

You can use any nut butter you want for this. I used almond butter to keep it paleo, but you can use peanut butter if you’d like. You can also use sunflower seed butter to make it nut free if thereโ€™s a nut allergy you’re working around.

Coconut Oil Fudge

Coconut Oil Fudge

This coconut oil fudge is creamy, sweet, and so delicious!ย If you are looking for a healthier fudge- this is it!

Coconut Oil Fudge
Print Recipe
Servings Prep Time
15 squares 5 minutes
Passive Time
2 hours
Servings Prep Time
15 squares 5 minutes
Passive Time
2 hours
Coconut Oil Fudge
Print Recipe
Servings Prep Time
15 squares 5 minutes
Passive Time
2 hours
Servings Prep Time
15 squares 5 minutes
Passive Time
2 hours
Ingredients
Servings: squares
Instructions
  1. Line a loaf pan with parchment paper and set aside.
  2. In a small pan, combine coconut oil, cacao, almond butter, maple syrup and salt.
  3. Heat over medium heat and whisk until smooth. It does not need to boil or come to a certain temperature.
  4. As soon as it's smooth, pour into prepared pan. Place in fridge and let set for ar least 2 hours.
  5. Store in fridge or freezer.
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Jessica DeMay
Jessica is a self taught cook/baker from Michigan who enjoys local farmers markets, baking competitions, and kayaking with her husband. She specializes in Paleo and other desirable recipes that can be seen over on her own food blog.

24 Responses

  1. Fudge for breakfast? Don’t mind if I do! This looks SO darn good and so simple! God bless the almighty power of coconut oil!

  2. This looks divine! Going to definitely try these ๐Ÿ™‚

  3. Lauren- Hawaii

    I’ve got coconut oil, cacao powder, peanut butter, HONEY & salt. I’m going to give it a go : )

  4. Do you know how many calories per square?

  5. I made this yesterday, super yummy. used cashew butter instead of almond butter.
    Thanks for sharing the recipe.

  6. Katherine Rusk

    Just made this! Genius! Cannot wait to dodecaduple this recipe!

  7. Can I use 100% unsweetened cacao squares instead of cocoa powder in this recipe?

  8. Patricia Cabigas

    I cannot use coconut oil, what other oil can I use?

    • Jessica DeMay

      Hi Patricia- I can’t recommend another oil because I haven’t tried it and I’m not confident it would turn out. I’m sorry I can’t help you more!

  9. Hi
    Is it 1 to 2 cups coconut oil or half a cup?
    Thanks.

  10. I made this and for some reason it came out like cake batter. Very oily still and when I put it into the loaf pan on top of the parchment paper it’s still showing a tad of oil on top of it. What did I do wrong? Are used organic unrefined coldpressed coconut oil. PB Fit peanut butter. ORGANIC Cacao. Instead of the maple syrup, I used raw honey. ๐Ÿ˜•

    • Jessica DeMay

      Hi Shirley- I’m sorry it didn’t turn out for you! Did you use peanut butter or peanut butter powder? That will make a big difference! Other than that I’m not sure why it would turn out like that.

  11. A loaf pan? That doesn’t make very many. Can you use an 8×8?

  12. Could you substitute molasses instead of syrup?

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