Coconut Oil Fudge – Easy, Delicious, No Cooking Required!

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

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

Ingredients

Directions

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.

Coconut Oil Fudge
Yields 25
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Prep Time
15 min
Prep Time
15 min
203 calories
7 g
0 g
21 g
1 g
16 g
32 g
2 g
3 g
0 g
3 g
Nutrition Facts
Serving Size
32g
Yields
25
Amount Per Serving
Calories 203
Calories from Fat 177
% Daily Value *
Total Fat 21g
32%
Saturated Fat 16g
81%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 0mg
0%
Sodium 2mg
0%
Total Carbohydrates 7g
2%
Dietary Fiber 2g
7%
Sugars 3g
Protein 1g
Vitamin A
0%
Vitamin C
0%
Calcium
1%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  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
Instructions
  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!
Notes
  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
beta
calories
203
fat
21g
protein
1g
carbs
7g
more
Adapted from Tropical Traditions
Common Sense Homesteading http://commonsensehome.com/
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Nutiva provides free shipping on all orders over $30.

 

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.

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Don’t forget to take a peek at our other Sweets and Treats recipes, such as:

Pins and Shares always much appreciated!

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

  1. Jo's Health Corner/www.naturallysports.com says

    This is great Laurie! I will have my daughter help me make this on Saturday. This is a yummy treat that can be used as our Saturday treat..I will share this tomorrow on the health corner fb page..Thanks for sharing..

  2. Laurie says

    Thanks, Jo. It keeps well in the fridge,too, which is nice, because a little goes a long way. It's very rich.

  3. Meagan says

    I found you through Fight Back Friday – this is great. I liked your suggestion about keeping the oil soft but not melted so the mix-ins stay suspended. Thank you for the tips!

  4. Laurie says

    Thanks for posting, Alicia and Meagan. I hope you enjoy the recipe. Alicia – if you have a post with your peanut butter fudge recipe, please feel free to leave the link. :-)

  5. Laurie says

    "Eat Fat, Lose Fat" is a good place to start losing your fear of fats. I just finished reading "Deep Nutrition: Why Your Body Needs Traditional Foods" and love, love, loved it! I'm thinking of doing a giveaway on that one, just to get the word out about it.

    Enjoy the fudge, and thanks for commenting. :-)

  6. Kelly Crawford says

    I've just switched to coconut oil and I mostly use it for frying and salad dressing. And there's nothing I can complain about it. It's really good. I've got mine from http://products.mercola.com/coconut-oil/ I even try this for my hair and skin. And it didn't fail me as well. Now (with the positive results I got) I say that coconut oil is the smartest oil you can use. :)

  7. Laurie says

    Kelly – I use coconut oil on my hair and skin, too. I like it so much, I buy several gallons at a time.

  8. Lea H @ Nourishing Treasures says

    This looks so delicious!

    Thank you for your submission on Nourishing Treasure's Whole Health Weekend Link-Up.

    Check back tonight when the new link-up is running to see if you were one of the top 3 featured posts! :)

  9. Alea Milham says

    What a delicious and much healthier fudge recipe. I am going to have to add a category to my candy round up and include your recipe! Thanks for sharing this recipe with the Hearth and Soul Hop.

  10. Laurie Neverman, The Common Sense Woman says

    I usually buy mine through UNFI or directly from Nutiva or Tropical Traditions. Nutiva ships their gallon containers free.

    • Karen Waters says

      Just a heads up: I started buying my 74 oz of coconut oil at Costco at only $21.00 and some change. Best price in my town anyway. I used to get 54 oz from the Vitamin Shoppe and that was around $26.00 so Costco a lot less cost and a much larger container. It is the Nutiva brand too.

  11. says

    I’m thinking half a batch. Can you believe I’m the only one in my family who likes fudge of any kind?

    Other books about coconut oil that I’ve found helpful are “The Coconut Oil Miracle” by Bruce Fife, “Good Fat” by Fran McCullough, and “Saturated Fats May Save Your Life”, also by Bruce Fife.

    • says

      What kind of coconut did you use? If you use refined coconut oil, it would probably taste like chocolate flavored mildly sweetened candle wax. I only use Nutiva on this recipe, which has a rich, fresh coconut flavor. Everyone that’s tried it has raved about it, even my husband who is normally not a big coconut fan.

    • says

      Another thought I had overnight was whether or not your coconut oil and honey may have separated. You don’t want the coconut oil too hot, or it will want to float on top of the honey instead of remaining blended. Mixing the honey and the cocoa first, and making sure the coconut oil is *just* soft enough to blend – not liquid – will help to yield the correct texture.

      • Dafne says

        Quick question…I live in sunny South Florida. My kitchen is hot this time of the year and my coconut oil is completely melted. Should I stick it in the fridge before making this recipe?

  12. April schreifels says

    Can I use any kind of maple syrup… (I have Pecan flavored) I also have honey but not a huge fan of honey.. Thanks!

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