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 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
Yields 2 cups of coconut oil fudge.
Ingredients:
- 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
Instructions:
- 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.
- 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.
- Line a 9×5 inch pan (like this bread pan) with parchment paper and pour fudge into it. Spread fudge evenly cover the pan with a lid or plastic wrap.
- Refrigerate until fudge is set and hard, about 4 hours.
- Cut fudge into small squares and serve.
Coconut Oil Fudge
Ingredients
- 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
Instructions
- 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.
- 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.
- Pour fudge into a 9×5 inch pan (this is a bread size pan). Spread fudge evenly cover the pan with a lid or plastic wrap.
- Refrigerate until fudge is set and hard, about 4 hours.
- Cut fudge into small squares and serve.
Hi there.
I am also trying to figure out how to transport these at room temperature. Would adding some almond flour to the recipe work?
Delicious fudge! I doubled the recipe and added a cup of chopped walnuts and used 8×8 glass pan lined with parchment paper. My picky family couldn’t tell it wasn’t my normal recipe. Thanks Tiffany!
★★★★★
Just FYI, the printer-friendly recipe shows 1 CUP of cocoa powder but the main page recipe just says “1 cocoa powder” without any actual measurement.
Thanks for letting me know! I just fixed it. 🙂
THIS IS AMAZING!!!!!!!!!!!!!!!! i used 2 peices of fudge and one cup of hot milk and it made the best hot chocolate ive ever drank
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?
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How many carbs, fat, protein?
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.
Mine always pop right out! Lining your pan with parchment will help with this in the future. I’ll change that in the recipe.
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!
No, I don’t think that would work. You need the coconut oil to firm up for this recipe.
I make this but use a larger pan so it comes out like a chocolate bar
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?
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I have and it’s pretty similar to regular vinegar. I use it in salad dressing 🙂
thank you
can i use cacao?
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.
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?
truvia is not strait stevia
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?
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?
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.
Hi how many calories would you recon are in the full batch of fudge?
Thanks
This is delicious by the way, well done 😉
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
Is chocolate delight and these brownies really P2?
Has anyone tried this with pumpkin purée? I am in an all things pumpkin mood!
i have tried this recipe and i also added chocolate hemp protein powder.it was amazing! i also used cacao instead of cocoa.love it! 🙂
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.
made the candy yesterday,was delicious.my daughter doesn’t care for coconut but loved the candy,my sister also.will be my number one candy recipe.
does not say how much honey
It says sweeten to taste. 🙂
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!
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! 🙂
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!
Replace the cocoa powder with Raw Cacao Powder. This is a healthier choice and is a superfood.
did you have to add more stevia or honey replacing the cocoa with cacao?
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.
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 ?
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.
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.
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 http://www.bexalicious.com and let me know! Thanks much!
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!
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.
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
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. 🙁
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.
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. 🙂
The nutrition facts depend on what you use to sweeten it.
1 cup cocoa powder (80g) = 160 Cal 48g carbohydrate (16g sugars)
1 cup (224g) coconut oil = 1920 Cal, 224g fat (all fat calories)
I use truvia (stevia, erythritol) which adds negligible calories from sugar alcohols. If you use sugar, syrup or honey you will have to add the calorie content to the above numbers. Add them together and divide by how much you decide a serving is.
My batch is 1920+160 = 2080 Cal, 224g + 80g = 304g
So split into 20 15g servings it is 104 cal, 11.4g fat, 2.4g carbohydrate (0.8g sugar)
I absolutely adore this!!! This is the best tasting chocolate fudge EVER!!!
omg! Just made this for the second time but added some organic peanut butter! It is outstanding! Thx so much for the recipe.
Is there any way to know the calorie, carb, fat count for the entire batch…and for 1 portion?
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.
i tried these and they were so greasy. They gave me the trots. Not even freezing them helped. They literally melt in your fingers.
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.
Made this today. Delicious. Next time will try it with organic peanut butter! Nummy!
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
These look and sound delicious. Is there anyone who could help figure out the calories? I’m trying to be good!
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…….
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.
Delicious and so easy to make! Have pinned and shared 😀 Thank you for sharing this awesome recipe
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?
Same thing happened to me! I followed exactly
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!!!
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!
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!
Hi Annie! These can be stored in the refrigerator or freezer (for longer storage).
The coconut oil fudge recipe ha no indication of how much honey in the ingredients. How much honey?
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.
Thanks for the update on the honey… I think most of us were just looking for a starting point.
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.
I have cacao chunks, can I melt them and use them in this recipe? I have organic coconut love it
How much honey is in this recipe? Did not see the amount? I am going to try this weekend and share!
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
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.
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!
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.
Really delicious and so quick and easy to make
My granddaughter and I made a similar fudge…recipe is from elanaspantry.com. 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.
Carob is naturally sweet and probably won’t bother your tummy like chocolate. I usually use carob in my coconut fudge.
I have got to try this, looks yummy!
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!!
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! 🙂
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.
I use cacao powder instead of cocoa for all cocoa recipes. a healthier alternative.
This looks so good. Thanks for sharing!
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!! 🙂
approximate how much honey?
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!
looks yummy! Thanks!
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.
Stefanie,
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!