Since I keep getting asked for this recipe on Facebook, I thought I ought to do a post about it. I’m pretty sure I got this coconut oil fudge recipe off the Tropical Traditions website – they have a TON of great coconut recipes there. It has no refined sugar (it’s sweetened with honey or maple syrup) and is loaded with healthy coconut oil. (Yes, coconut oil is good for you!) You can mix it up in just a few minutes – without turning on the stove – and it’s a great not-too-sweet treat to keep on hand in the fridge.
Coconut Oil Fudge Recipe
Preparation time: 15 minutes Servings: 25
- 2 cups unrefined coconut oil, softened (my favorite for fresh coconut taste is )
- 3/4 cup finely chopped nuts
- 1 cup organic cocoa powder
- 1/2 cup maple syrup or honey
- 1/4 cup chopped dried cherries or dried, unsweetened coconut
- 1/4 cup chopped dried cranberries
In the bowl of a stand mixer (or other medium bowl) stir coconut oil until creamy with no lumps (if oil is too thick set bowl in warm water). You want the oil soft, not liquid. If it is liquid, the other ingredients will settle to the bottom of the pan instead of staying mixed with the oil. If you have separation, you can warm the whole thing and remix.
Add cocoa powder and sweetener, mixing after each ingredient. Mix in the dried fruit, (coconut), and nuts.
Spread fudge into 7″x11″ or 9 or 8 inch square pan and refrigerate or freeze until firm. Cut into squares and serve. Keep refrigerated. That’s it! This makes a velvety smooth fudge that melts in your mouth (and on your fingers – be warned – no candy coating).
The melting point of coconut oil is around 75ºF, so this will melt very quickly in hot weather if it is left out too long. Let sit out for a few minutes at room temp to make it easier to slice.
No Cook Maple Cranberry-Nut Fudge Variation
Use 1/2 cup dried cranberries, skipping the cherries and dried coconut. Sweeten with maple syrup. Note: Maple syrup tastes less sweet than honey, so if you prefer a sweeter treat, stick to the honey.
This fudge is very rich, so a little goes a long way. If you like, you can easily cut the recipe in half and pour it into a glass loaf pan, or use the 8×8 pan but just have thinner pieces.
I buy my coconut oil in bulk from Nutiva. I think they have the best fresh coconut flavor, and shipping is free on the gallon containers. Whatever you do, don’t use refined coconut oil for this recipe! Eating refined coconut oil straight is like eating candle wax. I only use refined coconut oil for frying.
Still worried about eating so much saturated fat? Organic Facts lists the health benefits of coconut oil:
The health benefits of coconut oil include hair care, skin care, stress relief, maintaining cholesterol levels, weight loss, increased immunity, proper digestion and metabolism, relief from kidney problems, heart diseases, high blood pressure, diabetes, HIV and cancer, dental care, and bone strength. These benefits of coconut oil can be attributed to the presence of lauric acid, capric acid and caprylic acid, and its properties such as antimicrobial, antioxidant, antifungal, antibacterial, soothing, etc.
Don’t forget to take a peek at our other Sweets and Treats recipes, such as:
- Chocolate chip cookie dough truffles,
- Homemade Mounds or Almond Joy Bars with Coconut Oil
- Honey Sweetened No-Bake Chocolate Peanut Butter Bars
Pins and Shares always much appreciated!