Coconut Oil Fudge Gluten & Dairy Free Coconut Oil Fudge Yields 2 cups of fudge coconut oil cocoa powder honey vanilla salt peppermint

Coconut Oil Fudge

My coconut oil fudge recipe is made with healthy natural ingredients like coconut oil, cocoa powder, raw honey (stevia can be used if you prefer) and vanilla extract. That’s it! No corn syrup, marshmallows, frosting or chocolate chips needed. Enjoy!

Coconut Oil Fudge Recipe

Coconut and chocolate is a match made in heaven! They pair well together in many of my popular recipes like my homemade chocolate bar recipe, chocolate coconut butter bars recipe, homemade “Mounds” candy recipe, homemade junior mints recipe and my magic hard shell recipe.

I’ve been working on this homemade fudge recipe for months. I wanted a simple recipe that could be tweaked easily for special dietary needs. I used raw honey to sweeten our fudge but other natural sweeteners can easily be substituted in its place.

Raw cacao powder can be used in place of regular cocoa powder and expeller pressed coconut oil can be used in place of virgin coconut oil (some do better with expeller pressed because it’s easier to digest). Add a few drops of Young Living peppermint essential oil or 1/2 teaspoon of peppermint extract for delicious mouth-watering peppermint fudge.

Coconut Oil Fudge Recipe

Coconut Oil Fudge

Yields 2 cups of coconut oil fudge.


  • 1 cup coconut oil 
  • 1 cocoa powder
  • 1 Tablespoon vanilla extract
  • raw honey (or other natural sweetener like maple syrup or stevia)
  • Pinch of sea salt
  • Optional: 2-4 Drops peppermint essential oil


  1. Measure 1 cup of coconut oil and scoop it out into a mixing bowl. Whip the coconut oil with a stand or hand mixer until it’s light and fluffy (like this). Note: If your coconut oil is room temperature and already liquid you can skip this step.
  2. Mix the whipped (or melted if you live in warmer climate) coconut oil, cocoa powder, vanilla and salt together. Mix well and slowly add honey or sweetener of choice. Taste as you go to make sure you don’t over sweeten your fudge. Mix in 2-4 drops of peppermint essential oil if using. You can use organic extract instead if you prefer.
  3. Pour fudge into a 9×5 inch pan (like this bread pan). Spread fudge evenly cover the pan with a lid or plastic wrap.
  4. Refrigerate until fudge is set and hard, about 4 hours.
  5. Cut fudge into small squares and serve.

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4.5 from 2 reviews
Coconut Oil Fudge
  • 1 cup coconut oil
  • 1 cup cocoa powder
  • 1 Tablespoon vanilla extract
  • Raw Honey (or other natural sweetener like maple syrup or stevia)
  • Pinch of sea salt
  • Optional: 2-4 Drops peppermint essential oil
  1. Measure 1 cup of coconut oil and scoop it out into a mixing bowl. Whip the coconut oil with a stand or hand mixer until it's light and fluffy. Note: If your coconut oil is room temperature and already liquid you can skip this step.
  2. Mix the whipped (or melted if you live in warmer climate) coconut oil, cocoa powder, vanilla and salt together. Mix well and slowly add honey or sweetener of choice. Taste as you go to make sure you don't over sweeten your fudge. Mix in 2 drops of peppermint essential oil if using.
  3. Pour fudge into a 9x5 inch pan (this is a bread size pan). Spread fudge evenly cover the pan with a lid or plastic wrap.
  4. Refrigerate until fudge is set and hard, about 4 hours.
  5. Cut fudge into small squares and serve.


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About the author: Tiffany is a real food mama who lives in Oregon. She is a stay at home mom of three coconut babies. She is passionate about traditional and healing foods. As a true believer in the health benefits of coconut, she uses coconut products in almost all her cooking. Subscribe to The Coconut Mama’s Newsletter for more articles like this one.

Comments on this entry are closed.

  • orlando martinez May 5, 2017, 10:39 am

    I am in the early stages of alzheimers and it is said that I should at least do 2 tablespoons. With the fudge reciple what size or how many squares should I make in the 9 by 5 container and how deep should it be. I hope I have addressed this correctly?

  • Kim March 26, 2017, 3:20 pm

    How many carbs, fat, protein?

  • Sue February 3, 2017, 3:10 pm

    I just made these, and I can’t get them out of the pan. Is there step missing, do you maybe line the pan? I used the glass bread pan as suggested.

  • Jane December 17, 2016, 8:12 am

    Would liquid coconut oil be as good in this recipe, Tiffany? I actually bought a bottle to try rather than the solid. Anxious to make this as I used to buy clotted cream fudge when I lived in the UK but find it way too sweet in North America so this would be a great sub!

    • The Coconut Mama December 30, 2016, 12:19 am

      No, I don’t think that would work. You need the coconut oil to firm up for this recipe.

  • Joanne December 17, 2016, 3:28 am

    I make this but use a larger pan so it comes out like a chocolate bar

  • Mickey December 16, 2016, 5:04 pm

    Hi that coconut fudge sounds so delicious, so making it. I have a question Have u tryed coconut viniger? If so how do you use it?

    • The Coconut Mama December 30, 2016, 12:20 am

      I have and it’s pretty similar to regular vinegar. I use it in salad dressing 🙂

  • sharon December 16, 2016, 6:46 am

    thank you

  • Teresa Eastwood November 23, 2016, 1:56 pm

    can i use cacao?

  • Tanya June 13, 2016, 4:04 am

    Thanks so much for this! I was just about to ask if it would be possible to use the oil in place of butter because I ran out. I’ve made the fudge a couple times already with coconut butter and love it! Having this fudge is getting me through my transition into a sugar-free, gluten-free, yeast-free diet.

  • Del V December 6, 2015, 7:00 pm

    We agree with the comments that the ingredients as listed produce such an infinitesimal amount it’s a waste of time.
    I scanned the comments looking for an update on the ridiculously small amount this recipe produced from an experienced chef on the appropriate amount…is the consensus 2 cups? Perhaps this needs to be addressed, or updated by the author?

  • cindy November 25, 2015, 10:52 am

    truvia is not strait stevia

  • Angie October 26, 2015, 4:07 pm

    I have done something wrong. my coconut oil was liquid, so I omitted the “whip it like you mean it”. It has not solidified, and promptly turns to chocolate sauce. Let me also state that its still a winner in my house, where this is the closest to junk food my kids see. Thanks for the recipe, but Im wondering if there is something I can add if I want it to be solid enough to take to school at room temp?

  • Elle October 25, 2015, 10:37 am

    Can you suggest to me a good stevia brand? I’m on a strict candida diet and can have stevia after 3 months but only in very small amounts. I just don’t know which is the pure stevia?

  • Nechama October 7, 2015, 4:32 am

    Yes, i too am in a warm climate and the fudge came out like a minty choc candy bar. To fit a 4×4 pan, I had to double the recipe also, but it still came out quite flat. And to give it some bulk, I even added maple syrup sugar instead of more liquid syrup. I think its the runny oil. Tasty, but not fudge. I really miss my fudge. I think adding some coconut creme or full fat coconut milk would make all the difference. And to whip it up real good.

  • katie stewart October 5, 2015, 12:59 pm

    Hi how many calories would you recon are in the full batch of fudge?
    This is delicious by the way, well done 😉

  • Alex September 16, 2015, 10:19 am

    The fudge brownie measurements don’t seem correct to me. When I make this recipe all I get a minimal layer on the bottom of the cake mixer. It doesn’t seem like it would create a substantial amount of fudge

  • lynda Visosky September 15, 2015, 10:02 am

    Is chocolate delight and these brownies really P2?

  • Chrystina September 1, 2015, 4:23 pm

    Has anyone tried this with pumpkin purée? I am in an all things pumpkin mood!

  • AshleyMC August 20, 2015, 1:21 pm

    i have tried this recipe and i also added chocolate hemp protein was amazing! i also used cacao instead of it! 🙂

  • Nimah August 11, 2015, 6:16 pm

    This did not turn out well at all. I had to use double of chocolate and add some thick coconut milk for better flavor but thank you for the base recipe.

  • judy hendrix August 9, 2015, 1:25 pm

    made the candy yesterday,was daughter doesn’t care for coconut but loved the candy,my sister also.will be my number one candy recipe.

  • mary July 21, 2015, 6:58 pm

    does not say how much honey

  • Peggie July 19, 2015, 9:50 am

    Wow! I haven’t tasted anything like this in years! York Peppermint Patties can’t stand a chance against the wonderful taste of this Fudge!

  • Julie July 13, 2015, 8:12 am

    I made this, doubling your measurements and adding 1/3 cup each honey and peanut butter. The results are amazing- really, so delicious! I think the whipping step is essential, when I spread mine in the pan to chill in the fridge it was the consistency of chocolate frosting.
    Also, I used the better body refined coconut oil. I’m excited to try peppermint next time!
    Thanks Tiffany! 🙂

  • Tasha G. July 11, 2015, 9:01 pm

    I ended up doubling the recipe, putting the mixture in a 5×5 glass dish, and sticking it in the freezer, which took it only an hour to firm up. I am a MASSIVE fan.

    So glad I got bored and googled for this recipe!

  • Todd July 5, 2015, 2:33 pm

    Replace the cocoa powder with Raw Cacao Powder. This is a healthier choice and is a superfood.

    • Teresa Eastwood November 23, 2016, 1:58 pm

      did you have to add more stevia or honey replacing the cocoa with cacao?

  • CHERYL July 4, 2015, 12:27 pm

    Don’t make these in the heat! My liquid coconut oil just made it a watery substance. IF it hardens (it’s in the fridge now) it will be enough for a very thin layer of chocolate.

  • michael June 27, 2015, 7:26 pm

    This recipe is easily adaptable & its on the high end of affordability also I give this 4 thumbs up for a perfect in a pinch affordable sweet that wont kill you while eating it when you have a serious sweet tooth 😀 I can see me adding dried fruit to this, I have fruit sugar & xylitol are thee ok to add as sweeteners ?

  • Jassmine June 10, 2015, 12:42 am

    Made this today and it turned out great. It wasn’t fudge at all, but really yummy chocolate!
    I didn’t have peppermint oil so I used creme de menthe liquor instead and it tasted amazing.

  • Lawatha June 4, 2015, 3:36 pm

    All these comments and not a one about not fitting the pan. I guess I should have known that 1/4 cup is not much. It tastes good.I’ll see how it firms up. I used a teaspoon of honey.

  • Bex June 3, 2015, 1:09 pm

    Wow! Thanks for sharing this recipe! I love coconut oil as well and am going to try this recipe with the kiddos today. I was wondering if I might be able to include a link to this post, in my own blog post about coconut chocolate? Please have a look at my blog at and let me know! Thanks much!

  • Karen June 2, 2015, 5:22 pm

    Oh, and for those that say they are too thin, put the bowl in the fridge for a bit till they firm up. Keep an eye on it and stir occasionally. Then spread or drop onto a pan. I had this problem with my last batch and it worked!

  • Karen June 2, 2015, 5:19 pm

    i must have this in my fridge at ALL times. I add organic peanut butter and it is delicious. The last time I also added some organic crisp rice cereal along with the PB. That’s is the best so far! Made it once with coconut but it kept getting stuck between my teeth. I put them on a piece of wax paper on a cookie sheet and drop them on like making cookies. Then to the fridge. This way they are more evenly sized.

  • Claire June 1, 2015, 9:29 am

    I made this fudge and used carob syrup as my sweetener. It was solo easy to make and totally scrummy. It didn’t last long. Making some more tomorrow. X

  • Michele May 29, 2015, 4:12 pm

    I followed this recipe precisely and they did not turn out They did not firm up and were so thin. I don’t see how these ingredients are enough to make even a thin layer in a 9×13 pan? I can’t see how his recipe produced the photo in the recipe. 🙁

    • The Coconut Mama May 30, 2015, 7:48 am

      Hi Michele, I’m sorry the recipe didn’t turn out for you. It does call for a small 9×5 pan, not a 9×13. That may be why your batch didn’t look right.

  • Tamara May 10, 2015, 10:43 am

    Where is the nutritional info? Serving size? Carb count? Am I missing it somewhere? I REALLY want to try this but need the info first. 🙂

  • Andrea Szabo May 7, 2015, 6:03 pm

    I absolutely adore this!!! This is the best tasting chocolate fudge EVER!!!

  • Karen April 30, 2015, 9:27 am

    omg! Just made this for the second time but added some organic peanut butter! It is outstanding! Thx so much for the recipe.

  • Kathryn April 28, 2015, 6:52 pm

    Is there any way to know the calorie, carb, fat count for the entire batch…and for 1 portion?

  • alicia April 26, 2015, 4:11 pm

    Just made these and they’re chilling in the fridge. I’m not sure how 1/4 cup oil and 1/4 cup cocoa can make enough volume to fill a 9 x 5 pan — it would be thinner than bark. I mounded mine on a piece of parchment, pressed it into a square about 4 x 4″, half an inch thick. I added unsweetened shredded coconut, so I think they’ll taste much like the chocolate haystacks you can be in candy stores.

  • Sue April 21, 2015, 5:12 pm

    i tried these and they were so greasy. They gave me the trots. Not even freezing them helped. They literally melt in your fingers.

    • Nancy R December 5, 2015, 6:28 pm

      I add Knox brand unflavored gelatin to give this fudge some structure. I dissolve 1 envelope of gelatin in 1/2C water and make 4x batch, that is with 1 C coconut oil and 1 C cocoa. I’ve also tried it with the addition of 1 C of nut butter.

  • Karen April 17, 2015, 9:54 am

    Made this today. Delicious. Next time will try it with organic peanut butter! Nummy!

  • charlene April 16, 2015, 2:16 pm

    Why didnt mone fluff up?. Used a hand mixer and followed exactly. I got less than 1/2 cup total. Came out like a really thin candy bar

  • Dawn April 14, 2015, 6:15 pm

    These look and sound delicious. Is there anyone who could help figure out the calories? I’m trying to be good!

    • Kate Booth April 29, 2015, 8:47 am

      You don’t really need to count calories if you are on the Banting way of eating, so see it as a treat !
      I also melt 85% or 90% Lindt Chocolate, add some Honey or Xylitol, about quarter of a cup of cream, spread it out on a baking sheet, fridge until set, then break up and have as a treat. Also add chopped hazelnuts or dried cranberries for a bit if a difference. Yummy. !!!

      Thanks Tiffany, for your fudge recipe…….

  • Becky April 7, 2015, 6:06 am

    I made these the other day. Word of caution: if you are not used to coconut oil in your diet, don’t add any peppermint EO to them! Both can cause… ahem…looser than normal stools. I added them together, and since I don’t have lots and lots of coconut oil in my diet already, I spent more time than average… in the throne room.

  • Ally @OmNomAlly March 21, 2015, 3:56 pm

    Delicious and so easy to make! Have pinned and shared 😀 Thank you for sharing this awesome recipe

  • annette March 20, 2015, 6:06 pm

    I made this today – very easy – very rich flavor – BUT since the coconut oil was already melted and room temperature, I didn’t fluff it up – or place in a blender – beat everything by hand – and honestly, there is < 1/2 cup of the mixture. It hardened up in the fridge and still has a good taste, but there is no way this serves more than 1-2 people. I'm thinking if I wanted to make an entire pan to set out for a basketball party – I would have to use at least 2+ cups of all ingredients — where did I go wrong?

    • charlene April 15, 2015, 9:58 am

      Same thing happened to me! I followed exactly

      • Britt November 2, 2015, 2:26 pm

        Yep. Same here. I doubled the recipe and added cream of coconut b/c the taste was a little bitter from the cocoa and I didn’t want it to taste too much like honey. Also, I put it in a 5×5 pan. Tastes delicious!!!

  • Danielle March 19, 2015, 6:12 am

    I made this over the holidays for a group of very picky eaters – and they all wanted some to take home! It was so easy and quick, and they lost their minds when I told them it was actually healthy – can’t wait to try some of your other recipes!

  • annie March 18, 2015, 11:58 am

    Hi Tiffany! Thank you for all your amazing recipes. They have been a life saver…. I have been soy and dairy free for 4 months now, so I recently found the tremendous and crazy good benefits of coconut oil!

    I made your fudge recipe (really yummy), double batch too, and was wondering how to store it. I added soy free chocolate chips to give it a crunch. Mmmmm

    Keep up the good work!

    • The Coconut Mama March 19, 2015, 10:06 am

      Hi Annie! These can be stored in the refrigerator or freezer (for longer storage).

  • Susan March 17, 2015, 4:59 pm

    The coconut oil fudge recipe ha no indication of how much honey in the ingredients. How much honey?

    • The Coconut Mama March 19, 2015, 10:08 am

      Hi Susan, I mention in the directions to add to taste. I started with 1/4 cup and worked up from there adding a TBS at a time until it was sweet enough for me.

      • Juanita June 2, 2015, 8:42 am

        Thanks for the update on the honey… I think most of us were just looking for a starting point.

        • Charlotte December 5, 2015, 3:05 pm

          Try using yacon syrup. It doesn’t disappoint
          I start with two cups coconut oil, one cup peanut butter, walnuts vanilla salt and the yacon syrup.

  • Susan March 17, 2015, 2:48 pm

    I have cacao chunks, can I melt them and use them in this recipe? I have organic coconut love it

  • Jenay Green March 17, 2015, 9:52 am

    How much honey is in this recipe? Did not see the amount? I am going to try this weekend and share!

  • Lynne wells March 17, 2015, 7:16 am

    Just made this and it’s fantastic! Creamy and chocolatey and not really naughty. I used agave nectar to sweeten however I did have to pop the coconut oil and cocoa in the micro for a few seconds as I couldn’t get the lumps out of the oil. After beating with a electric hand mixer it turned smooth and silky. Yum. thank you

  • Mari March 17, 2015, 5:55 am

    I’ve found that the silicone pans work great for popping the finished chilled product out. I only use them for refrigerated or frozen things. Most people do not like silicone for baking so they often end up at Goodwill or garage sales.

    • kim November 29, 2015, 8:06 pm

      I have silicone candy molds that would work perfect for this fudge, of course ny oil would be melted since I live in Texas, i use them for fat bombs all the time!

      • Kes February 23, 2016, 4:27 pm

        Lol, I live in Texas and never has my coconut oil even softened up. I have to dig with a spoon no matter the brand.

  • Sarah March 17, 2015, 2:30 am

    Really delicious and so quick and easy to make

  • Virginia March 17, 2015, 1:34 am

    My granddaughter and I made a similar fudge…recipe is from It’s called. Hazelnut fudge…the second time we made it we left out the nuts and the honey…liked the second batch best.Love chocolate but it bothers my tummy…to acidic for me but no problem with the fudge we made with coconut cream.both of my gradaughters are big on coconut oil…I must share this recipe with them. Thanks for sharing.

    • Ina April 15, 2015, 5:10 pm

      Carob is naturally sweet and probably won’t bother your tummy like chocolate. I usually use carob in my coconut fudge.

  • Mickie March 16, 2015, 4:40 pm

    I have got to try this, looks yummy!

  • Jacqueline March 16, 2015, 4:03 pm

    I’m on GAPS right now & cocoa powder is not on my legal list right now. Could I use cacao & if so, how much would I use? Besides the cocoa, the fudge is legal!!

    • The Coconut Mama March 19, 2015, 10:11 am

      Are you using cacao nibs or cacao powder? I would think cacao powder would be equally interchangeable with cocoa powder. Let us know how this turns out with the cacao if you try it! 🙂

      • Jacqueline March 22, 2015, 11:40 pm

        I made the fudge today & used cacao powder. I used the same amount of cacao powder as the reciepes calls for cocoa powder. I think if someone wanted to get really fancy, they could use the cacao nibs as well. The fudge was so good!

        I noticed there are some discussions about the amount of honey to use. I made a double batch of fudge & used (maybe) 2 tablespoons of honey. I don’t like super sweet, so I errored on the side of not-sweet. Maybe if I had used more honey, I wouldn’t have needed a double batch. Next time, I’ll use more honey.

      • Melanie Barnes October 14, 2015, 4:59 pm

        I use cacao powder instead of cocoa for all cocoa recipes. a healthier alternative.

  • Jenay Green March 16, 2015, 3:55 pm

    This looks so good. Thanks for sharing!

  • Desiree March 16, 2015, 1:16 pm

    I have made this for years but I add ground flax, shredded coconut, chopped pecans or walnuts to it. I have made with pnut butter and raisins….. there is so much you can throw in!! 🙂

  • Vivian March 16, 2015, 9:34 am

    approximate how much honey?

  • Astaaria March 14, 2015, 3:45 am

    I made this today with melted coconut oil (it’s hot here!) and it didn’t quite turn out. It was just liquid pretty much so I added 2 tbls desiccated coconut and sprinkled chopped almonds on top. Tasted just like a coconut rough chocolate. Yum!

  • Pat March 13, 2015, 5:56 pm

    looks yummy! Thanks!

  • Stefanie March 13, 2015, 2:06 pm

    This looks amazing. I can’t wait to try it! What are your thoughts on better body foods organic coconut oil? That’s what they sell at my local SAMs club.

    • Natascha Higginbotham March 16, 2015, 1:57 pm

      I use the Better Body Foods Organic Coconut Oil and I love it. It’s especially great to use for large quantity recipes and won’t break the bank. Hope this helps. 🙂 Blessings!