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.
- 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
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