This Coconut Oil Chocolate Fudge looks gorgeous and it has so many great benefits, but I’m going to warn you, this is not like the Creamy Chocolate Fudge I make at Christmas for my family and friends. By looking at the picture above, you might think that. And this is good, but it’s not the traditional taste that you would expect. It’s very oil-based, and it will taste that way. It tastes great, actually–I love it! But it’s different.
I’ve found that this Coconut Oil Chocolate Fudge is a great way to curb my sweet tooth after a meal. I’m getting that sweet taste and texture but I’m also getting my coconut oil intake. I try to get 2-3 tablespoons of coconut oil every day because it’s so great for heart health. There are tons of great benefits of coconut oil, including that it helps support your immune system, stimulates metabolism, improves digestion–I could go on and on!
Coconut Oil Chocolate Fudge is vegan, dairy-free, gluten-free, and sugar-free. We use raw honey.
If you need it to be nut-free, just leave them out, but they add a flavor that really makes these wonderful. Nuts give you those great omega 3’s and they taste great too. I prefer pecans or walnuts, but you can use whatever is your favorite.
My children tried this fudge, and they didn’t love it, but then, they aren’t big fans of coconut oil. I think it’s great! You’ll find this recipe is super simple and it lasts a long time in the refrigerator. (As always, I try to use organic ingredients as much as possible.)
Remember, this is oil, so I strongly encourage you to eat in moderation. Too much may cause digestive issues!
- 1 cup of extra virgin coconut oil
- ¼ cup of whole coconut milk (canned)
- 1 teaspoon vanilla
- ¼ teaspoon of sea salt
- ¼ cup cocoa powder
- ¼ cup raw honey
- ¼ chopped nuts pecans or walnuts
- Line a loaf pan with parchment paper.
- Put milk and coconut oil in a stand or hand mixer and mix for about 5 minutes or until well combined. Add remaining ingredients except for nuts. Mix well until well combined.
- Fold in nuts.
- Pour into loaf pan.
- Refrigerate for at least 20 minutes or until firm.
- Cut into small pieces and transfer to a zipper bag. Keep in refrigerator.
Find more great dessert recipes in my Recipe Box!
Recipe developed by Kelly Hancock ©2010 Faithful Provisions. For personal use only. May not be reproduced, reprinted or distributed for capital gain without prior permission from Kelly Hancock.