Coconut Oil Fudge — Nutty Kitchen Style

There are many Coconut Oil Fudge Recipes to be found online with a simple Google search.  Our recipe was modified from one we found over at Tropical Traditions.  How does one improve on such a simple combination of ingredients and preparation instructions?  Well, for one, we use significantly less honey/sweeteners but we still manage to  make these incredibly delicious and satisfying.  We accomplish this, by adding just a few condiments.  Also, for added presentation qualities, and recipe combinations, we used silicone trays to allow the fudge to set and to be separated into perfect shapes.  These silicone trays are a must have for this recipe.  Sur la Table also sells much cheaper silicone ice cube trays which we used for the larger cubes seen in the picture. They are amazing to work with.

Note: these melt very easily. Make sure to serve them on a very chilled plate and just a few at a time, or they will be a runny mess.

Ingredients for fudge base:

  • 2 Cups Virgin Coconut Oil
  • 2 Cups of 100% Cacao Powder
  • 1/4 cup Coconut Cream Concentrate
  • 1/4 cup Raw Local Honey
  • 1/2 tsp  Himalayan Sea Salt
  • 1/4 cup Almond Butter
  • 1 tsp Organic Vanilla Extract
  • 1/4 tsp Almond Extract

Optional ingredients to load into silicon trays, sprinkle only

  • Organic Raw cacao nibs
  • Dried barberries or other dried berries
  • Silvered or whole almonds, walnuts or other favorite nuts
  • Dash cayenne, chili powder, and/or Cinnamon

Here’s how to prepare them:

Mix all contents of fudge base with a hand mixer in a medium bowl.  Load optional ingredients into silicon trays mixing and matching for variety.  Pour fudge base into silicon trays, making sure you cover the optional ingredients.  Set trays in refrigerator for at least 2 hours.

This is fantastic with red wine or as an after dinner surprise. We  also use it as a quick bite for after workout recovery.

We don’t have a sweet tooth, but we do like these. They truly are incredible. Please try these and tell us what you think.

Best Jo and Henry

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11 Comments Add yours

  1. Lauren says:

    These look awesome, but I have one question before trying. Ingredient number 2 requires 2 cups organic 100% of what?

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    1. Lauren – Our apologies, I’ve corrected the typo. That line should say 100% Organic Cacao which is what it says on the next line. Thanks for pointing that out!

      Like

  2. Bob Garon says:

    My mouth is drooling just lookin at those pics and imagining the flavor explode in my mouth as one piece melts upon my tongue.

    Wow! Thank you for sharing. I’m gonna pass this along to all my clients. šŸ™‚

    Bob Garon

    Like

    1. Thanks Bob! They are truly decadent.

      Like

  3. Bob Garon says:

    I sent this to my email list for you. I just had to share. šŸ™‚

    Like

  4. PJ says:

    I make a coconut-oil/cocoa thing in silicon that we munch on from the fridge (we keep ’em in a ziploc in the butter door). But mine is hard. What is the texture of your recipe when it’s done? I mean, is it like fudge, or like almond bark, or …?

    Thanks for sharing it,
    PJ

    Like

    1. Hi PJ, Yes ours is hard too once it cools, but it melts quickly once out of the fridge…generally 5 – 10 minutes if served on a chilled plate. Here in Arizona, everything melts a little faster. šŸ™‚ When it is chilled it’s like biting into a perfect dark chocolate bar, not gooey like some fudge. It is divine! We put ours into a an air-tight container, but ziplock baggie works too. Let us know how yours turn out when you make them. Thanks for visiting PJ!

      Like

    2. Carol says:

      The recipe looks delicious! It’s very similar to what I’ve made for my children (and now 5 grandchildren) except for the almond butter. I always use a combo of whatever nuts and seeds/have at the moment, w/ a predominantly pecan or almond, but w/ smaller amounts of sesame seeds, flax seeds, which I would put through the nut grinder/coffee mill first to make into “butter”. The other thing I wanted to say is the chill-trays I use are those recycled ones (they’re usually black) in which pecans & other nuts are often sold in. The only thing is I usually have to cut the pieces myself 7 bag them in gallon zippies or else family members will invariably cut it w/ sharp knives instead of a butter knife, which pokes tiny holes in the container allowing the oily batter” to run out onto the counter! For just home use, I usually dump the hardened batch into the zip-lock bag & break it into chunks. If it’s a larger batch, meaning thicker & harder to break by hand, I place the bag against the counter edge & lean into it w/ my body which breaks it into bite-size pieces. When needing a quick pick-up, you can grab a small bite or large,

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  5. Brenda Devine says:

    Your fudge recipe is absolutely incredible. The taste of the coconut stays in your mouth, and could be best described as, “a slice of heaven”.

    Like

    1. Thank you Brenda!

      Like

  6. The two most common, sluggish, digestion culprits that affect your skin are not enough
    water and not enough fiber. Coconut oil is extremely stable; withstanding temperatures up to 350 degress farenheit and yet is liquid at 76 degrees.

    that coconut oil is truly one of the healthiest oils that can
    be used in cooking.

    Like

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