Posted on June 28, 2016 by Meghan Slocum • 33 Comments
This easy coconut oil fudge is a variation on my dairy-free fudge made with cocoa butter. Personally I love the extra chocolaty richness that you get when you use cocoa butter, but I know not everyone wants to track down that somewhat unfamiliar ingredient. So I decided tocome up with a coconut oil version.
This coconut oil fudge is great! It’s still dairy-free, but unlike the cocoa butter fudge it’s also rich in coconut flavor. If you’re looking for another way to add coconut oil to your diet, this healthy fudge should be on your must-try list.
If you don’t like the flavor of coconut, you can try using refined coconut oil instead of virgin coconut oil. I haven’t tried this myself, though, so can’t comment on whether you might also have the adjust the amounts of the other ingredients.
I usually make a double batch of this, since it keeps so well in the freezer.
Want to See Me Making Coconut Oil Fudge?
I made a video to show you just how EASY this recipe is. Click on the video below to watch!
Recommended Products
Immersion blender: I highly recommend using an immersion blender to ensure that the honey is thoroughly emulsified with the other ingredients. You CAN do this in your regular blender or even food processor, but I like using my immersion blender because it means I have fewer dishes to wash. (Fewer dishes is pretty much one of my life goals.) I have this this immersion blender andhave been very happy with it.
8 x 8 glass baking dish: I cool all of my fudge recipes in Pyrex baking dishes. When making a single recipe, I use this 8 x 8 baking dish. For a double recipe, I use this large rectangular baking dish. You can use any sort of glass or ceramic dish that you want.
Coconut milk: I always buy this brand of coconut milk because it comes in a carton and is free of gums and preservatives. In my experience, the best price can be found at your local Asian market, but you can also buy it online here.
Looking for More Ways to Add Coconut Oil to Your Diet?
You should definitely check out some more of my coconut-rich recipes, like my coconut berry delights, lemon coconut delights, and homemade mint chocolates.And if that’s not enough, I have a whole e-book dedicated to coconut recipes. Check out the e-book here.
And Check Out My Other Fudge Recipes, Too
If you’re a fudge lover, I also recommend taking a look at my other healthy fudge recipes: dairy-free fudge and mint chocolate fudge.
Coconut Oil Fudge
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Ingredients
- 3/4 cups virgin coconut oil
- 3/4 cups cocoa powder
- 1/2 cup coconut milk
- 1/3 cup raw honey
- 2 teaspoons vanilla extract
- A pinch of salt
Instructions
- Melt coconut oil in a small saucepan on your stovetop.
- Once the coconut oil is melted, remove from heat. Add all other ingredients and use your immersion blender to mix. If at any point the mixture becomes too thick to mix, return it to the stovetop and gently heat until it's liquid enough to work with.
- Line a glass baking dish with parchment paper.
- Pour fudge into your prepared pan, then transfer to the fridge to cool. If you want to speed up the process, you can also cool in the freezer.
- Once fudge is solid and firm (this usually takes several hours), cut it into bite-sized pieces, or whatever size you prefer.
- Store finished coconut oil fudge in a lidded container in your freezer.
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https://wholenaturallife.com/coconut-oil-fudge/
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You might also enjoy these posts:
Chocolate Coconut Fat Bombs
Peanut Butter Coconut Fat Bombs
Coconut Mint Fat Bombs
Peanut Butter Coconut Oil Fudge
Filed Under: Real Food Recipes
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33 Responses to The Best Coconut Oil Fudge Recipe
July 16, 2016 at 5:55 am
[…] Coconut Oil Fudge […]
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July 30, 2016 at 8:20 pm
[…] byMeghan at Whole Natural Life. This month, I have my eye on her Watermelon Coconut Sherbet and a Coconut Oil Fudge you make in the freezer. […]
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August 7, 2016 at 10:54 am
[…] want to try this recipe for Coconut Oil Fudge from the Whole Natural Life. If you’re looking for a dairy-free, healthier fudge recipe, this one’s for you […]
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August 29, 2016 at 7:40 pm
[…] Coconut Oil Fudge […]
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December 10, 2016 at 5:01 pm
[…] The Best Coconut Oil Fudge Recipe […]
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December 17, 2016 at 10:34 am
[…] Coconut Oil Fudge by Whole Natural Life (Allergen Friendly) […]
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December 17, 2016 at 8:13 pm
[…] very tasty treats to help you enjoy getting a dose of coconut oil. Try thesecoconut oil mints or coconut oil fudgerecipes from Meghan at Whole Natural Life. (I recommend buying products not packed in plastic […]
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Lucine says:
January 17, 2017 at 9:08 pm
I have to admit I'm concerned that you are saying that this is a GAPs diet appropriate food. It is not. Cocoa/chocolate/carob - none of it are allowed on GAPs.
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Meghan Slocum says:
January 20, 2017 at 3:29 pm
When I was on the GAPS diet in 2011-2012, cocoa powder and cocoa butter were both allowed as long as you didn't have any digestive symptoms, and as long as you tolerated them well. Has that guideline been updated? That aside, though, I didn't actually say that this was suitable for GAPS. Where did you read that?
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January 24, 2017 at 11:49 am
[…] googled what I could make with such few ingredients and found a recipe for “the best coconut oil fudge.” This could work except for one minor detail: I was out of coconut oil (which I usually have […]
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February 3, 2017 at 4:54 am
[…] Whole Natural Life knows that everyone loves chocolate for Valentine’s Day so they are sharing their coconut oil fudge recipe! […]
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Beth says:
February 13, 2017 at 10:49 am
Is there a reason you keep them in the freezer and not the fridge? Will they go bad if left in the fridge? When you eat them out of the freezer, are they frozen solid, or just really cold?I'm excited to try this recipe for Valentine's Day treats around the house. I think I have all the ingredientsCheers!
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Meghan Slocum says:
February 13, 2017 at 11:18 am
Hi Beth, I keep them in the freezer because the coconut milk in this recipe is perishable. If kept in the fridge it will go bad after a few days--but in the freezer it stays good indefinitely. The coconut milk that I buy says to consume within 2 days of opening the carton. I routinely let it go four or five days without any issues. So if you're going to eat your fudge within five days or so, feel free to keep it in the fridge! We never go through it that fast (especially since I usually make a double batch), and I just don't want to have to remember if it's still good, so I just store it in the freezer from the start. Oh, and the texture out of the freezer is mostly just cold. It's definitely frozen, but it's not hard; it still has a traditional fudge-like texture. I hope it turns out well for you! Happy Valentine's Day!
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jill macbeth says:
February 15, 2017 at 6:30 pm
I have made this recipe twice now and I must be doing something wrong! It tastes very grainy..not smooth as it is supposed to...what am I doing wrong?
Reply
Meghan Slocum says:
February 16, 2017 at 6:44 am
Hi Jill, Hmmmmm. I've made this recipe many times and I've never had this happen. Are you sure you're using the right amounts of all the ingredients? Is it possible that you're using coconut BUTTER instead of coconut oil? Those are the only things that come to mind that could make your fudge grainy. Maybe you could describe exactly how you're making the recipe? Please let me know what you think--I'd like to help troubleshoot this with you!
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jill macbeth says:
February 16, 2017 at 7:01 am
Thanks for the email! I actually tasted some that someone had given me and it was soo smooth and creamy..mine obviously is not. My ingredients were:Organic Triple Filtered Coconut oil (This was solid so I heated it)100% unsweetened cocoaUnsweetened coconut milkClover honey (I was out of raw ...what I call creamed honey)salt and pure vanillaBecause it had that grainy taste I wondered if it was from the coconut oil solidifying.....I mixed everything together very well and when I took a taste at that stage..it seemed to be fine....ThanksJill
Reply
Meghan Slocum says:
February 16, 2017 at 7:47 am
Hi Jill, Thanks for replying. :) You're using cocoa powder, right? How are you mixing everything together? Are you using an immersion blender?
Reply
jill macbeth says:
February 16, 2017 at 8:38 am
cocoa powder yes..immersion blender,no. Just a hand mixer...that could be the problem??
Reply
Meghan Slocum says:
February 16, 2017 at 8:46 am
Well, I don't know for sure. I always use either my Vitamix blender, food processor, or immersion blender when I'm working with coconut oil and honey. I've never used a hand mixer, but I know that just mixing by hand usually isn't enough to emulsify the honey with the oil and it tends to separate out when cooling. Of course, I could be totally wrong about this, and perhaps one of your ingredients is just off in some way? Is it possible that your coconut oil just has a grainy texture? Not saying that this is the answer, just throwing ideas out there...
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jill macbeth says:
February 16, 2017 at 1:26 pm
Well I am going to try it again using the blender as you suggest...I will persist since this is such a great recipe! Thanks for your input.
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jill macbeth says:
February 17, 2017 at 5:25 am
It worked! I was not using Virgin oil so I changed that and put it into the blender. Delicious. Thank you for your help!
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Niki says:
April 6, 2017 at 3:01 pm
Can canned coconut milk be used ? Just confused on the type, or the drinkable kind nextbyo the almond milk on the refrigerator section?
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Meghan Slocum says:
April 7, 2017 at 2:03 pm
Yes, you can definitely use canned coconut milk. The kind I used is like canned, it just comes in a tetrapak instead of a can. I wouldn't use the refrigerated drinkable stuff.
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Krista says:
June 6, 2017 at 11:40 am
I used the coconut milk in a carton from the refrigerator section and it came out fine.
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Hillary says:
April 8, 2017 at 5:57 pm
Do you have the nutritional information on this? Calories etc...?
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Meghan Slocum says:
April 28, 2017 at 9:28 pm
No, I haven't calculated that. I'm sure you could look it up, though!
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Jilly says:
April 20, 2017 at 8:22 pm
Hi there, Im on keto and wanted to know if I can replace the honey with either liquid stevia, erythritol or a mix of the two. Thoughts? Thanks for the recipe :)
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Meghan Slocum says:
April 28, 2017 at 9:40 pm
I haven't tried either of those substitutions but I think they would work. I've never worked with erythritol so I'm not sure what that's like. If you were to use some or all stevia, I would consider also adding more coconut milk to compensate for the reduced liquid from leaving out the honey.
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May 18, 2017 at 11:59 pm
[…] 2. Coconut Oil Chocolate Fudge Recipe […]
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November 11, 2017 at 11:49 am
[…] The Best Coconut Oil Fudge Recipe […]
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Taylor Ballard says:
March 5, 2018 at 11:54 am
Do you mean cocoa powder or cacao powder?? The link takes you to cacao but the recipe says cocoa...
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Meghan Slocum says:
May 4, 2018 at 2:24 pm
You can use either. I find that they work interchangeably in my recipes.
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