The Best Coconut Oil Fudge Recipe

Coconut oil fudge | Clean eating fudge | Healthy fudge | Paleo fudge

This easy 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 unfamiliar 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 coconut oil to your diet, this healthy fudge should be on your must-try list.

If you don’t like the flavor of coconut, you can try using refined coconut oil instead of virgin coconut oil. I haven’t tried this myself, though, so can’t comment on whether you might also have the adjust the amounts of the other ingredients.
I usually make a double batch of this, since it keeps so well in the freezer.

Want to See Me Making Coconut Oil Fudge?

I made a video to show you just how EASY this recipe is. Click on the video below to watch!

Recommended Products

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 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.

Coconut milk: I always buy this brand of coconut milk because it comes in a carton and is free of gums and preservatives. In my experience, the best price can be found at your local Asian market, but you can also buy it online here.

Coconut Oil Fudge
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Ingredients

Instructions

  1. Melt coconut oil in a small saucepan on your stovetop.
  2. Once the coconut oil is melted, remove from heat. Add all other ingredients and use your immersion blender to mix. 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.
  3. Line a glass baking dish with parchment paper.
  4. 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.
  5. Once fudge is solid and firm (this usually takes several hours), cut it into bite-sized pieces, or whatever size you prefer.
  6. Store finished coconut oil fudge in a lidded container in your freezer.
6.6.15
http://wholenaturallife.com/coconut-oil-fudge/

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.

And Check Out My Other Fudge Recipes, Too

If you’re a fudge lover, I also recommend taking a look at my other healthy fudge recipes: dairy-free fudge and mint chocolate fudge.

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27 Responses to The Best Coconut Oil Fudge Recipe

  1. […] by Meghan at Whole Natural Life. This month, I have my eye on her Watermelon Coconut Sherbet and a Coconut Oil Fudge you make in the freezer. […]

  2. […] want to try this recipe for Coconut Oil Fudge from the Whole Natural Life. If you’re looking for a dairy-free, healthier fudge recipe, this one’s for you […]

  3. […] Coconut Oil Fudge by Whole Natural Life (Allergen Friendly) […]

  4. […] very tasty treats to help you enjoy getting a dose of coconut oil. Try these coconut oil mints or coconut oil fudge recipes from Meghan at Whole Natural Life. (I recommend buying products not packed in plastic […]

  5. Lucine says:

    I have to admit I’m concerned that you are saying that this is a GAPs diet appropriate food. It is not. Cocoa/chocolate/carob – none of it are allowed on GAPs.

    • When I was on the GAPS diet in 2011-2012, cocoa powder and cocoa butter were both allowed as long as you didn’t have any digestive symptoms, and as long as you tolerated them well. Has that guideline been updated?

      That aside, though, I didn’t actually say that this was suitable for GAPS. Where did you read that?

  6. […] googled what I could make with such few ingredients and found a recipe for “the best coconut oil fudge.” This could work except for one minor detail: I was out of coconut oil (which I usually have […]

  7. […] Whole Natural Life knows that everyone loves chocolate for Valentine’s Day so they are sharing their coconut oil fudge recipe! […]

  8. Beth says:

    Is there a reason you keep them in the freezer and not the fridge? Will they go bad if left in the fridge? When you eat them out of the freezer, are they frozen solid, or just really cold?

    I’m excited to try this recipe for Valentine’s Day treats around the house. I think I have all the ingredients

    Cheers!

    • Hi Beth,

      I keep them in the freezer because the coconut milk in this recipe is perishable. If kept in the fridge it will go bad after a few days–but in the freezer it stays good indefinitely.

      The coconut milk that I buy says to consume within 2 days of opening the carton. I routinely let it go four or five days without any issues. So if you’re going to eat your fudge within five days or so, feel free to keep it in the fridge! We never go through it that fast (especially since I usually make a double batch), and I just don’t want to have to remember if it’s still good, so I just store it in the freezer from the start.

      Oh, and the texture out of the freezer is mostly just cold. It’s definitely frozen, but it’s not hard; it still has a traditional fudge-like texture.

      I hope it turns out well for you! Happy Valentine’s Day!

  9. jill macbeth says:

    I have made this recipe twice now and I must be doing something wrong! It tastes very grainy..not smooth as it is supposed to…what am I doing wrong?

    • Hi Jill,

      Hmmmmm. I’ve made this recipe many times and I’ve never had this happen. Are you sure you’re using the right amounts of all the ingredients? Is it possible that you’re using coconut BUTTER instead of coconut oil? Those are the only things that come to mind that could make your fudge grainy.

      Maybe you could describe exactly how you’re making the recipe? Please let me know what you think–I’d like to help troubleshoot this with you!

  10. jill macbeth says:

    Thanks for the email! I actually tasted some that someone had given me and it was soo smooth and creamy..mine obviously is not. My ingredients were:

    Organic Triple Filtered Coconut oil (This was solid so I heated it)
    100% unsweetened cocoa
    Unsweetened coconut milk
    Clover honey (I was out of raw …what I call creamed honey)
    salt and pure vanilla

    Because it had that grainy taste I wondered if it was from the coconut oil solidifying…..I mixed everything together very well and when I took a taste at that stage..it seemed to be fine….
    Thanks
    Jill

  11. jill macbeth says:

    cocoa powder yes..immersion blender,no. Just a hand mixer…that could be the problem??

    • Well, I don’t know for sure. I always use either my Vitamix blender, food processor, or immersion blender when I’m working with coconut oil and honey. I’ve never used a hand mixer, but I know that just mixing by hand usually isn’t enough to emulsify the honey with the oil and it tends to separate out when cooling.

      Of course, I could be totally wrong about this, and perhaps one of your ingredients is just off in some way? Is it possible that your coconut oil just has a grainy texture? Not saying that this is the answer, just throwing ideas out there…

  12. jill macbeth says:

    Well I am going to try it again using the blender as you suggest…I will persist since this is such a great recipe! Thanks for your input.

  13. jill macbeth says:

    It worked! I was not using Virgin oil so I changed that and put it into the blender. Delicious. Thank you for your help!

  14. Niki says:

    Can canned coconut milk be used ? Just confused on the type, or the drinkable kind nextbyo the almond milk on the refrigerator section?

    • Yes, you can definitely use canned coconut milk. The kind I used is like canned, it just comes in a tetrapak instead of a can. I wouldn’t use the refrigerated drinkable stuff.

  15. Hillary says:

    Do you have the nutritional information on this? Calories etc…?

  16. Jilly says:

    Hi there, Im on keto and wanted to know if I can replace the honey with either liquid stevia, erythritol or a mix of the two. Thoughts? Thanks for the recipe 🙂

    • I haven’t tried either of those substitutions but I think they would work. I’ve never worked with erythritol so I’m not sure what that’s like. If you were to use some or all stevia, I would consider also adding more coconut milk to compensate for the reduced liquid from leaving out the honey.

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