This 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 obscure ingredient. So I decided to come 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 healthy coconut oil to your diet, this fudge should be on your must-try list.
I usually make a double batch of this, since it keeps so well in the freezer.
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 immersion blender and have 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.
Parchment paper: While you CAN pour your fudge directly into your glass dish, it’s much easier to remove when you line the dish with parchment paper first. I like this brand of unbleached parchment paper.
- 3/4 cups 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
- 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. You might also be able to do this by hand with a whisk, but in my experience a blender does a much better job of emulsifying the honey with the other ingredients. 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 coconut oil fudge in the freezer or fridge. If you’re going to eat it within three days or so, it’s fine to keep it in the fridge, but since coconut milk is perishable, I would store it in the freezer for longer-term storage. I find that I like the texture out of the freezer just as much, but you can experiment to see what you prefer.
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.