This Easy Coconut Oil Fudge is so yummy and quick to make! It is dairy free, gluten free, and no refined sugar… sweetened naturally with pure maple syrup. It is a rich, dark chocolate flavor that melts in your mouth! Because it is so packed with deep chocolate flavor, healthy fats, antioxidants, and packed with nutrients, a little piece will keep you satisfied for a long time. Enjoy!!
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Fudge was one of my all time favorite treats growing up, especially around the holidays. There were so many amazing flavors to enjoy, but as I grew into an adult, my body became more and more sensitive/intolerant/allergic to many foods. So in order to be able to enjoy it again, I had to discover how to convert recipes to get a healthier, more allergy friendly version of most recipes. This fudge is a super healthy way that I get to indulge…and I hope it helps you too!
You can use this as a base and experiment by adding your own extra flavors and additions. This recipe is for a small batch, but it is super easy to double the ingredients and follow the same instructions below.
Ingredients
- 1/2 cup Sunbutter (I use the No Sugar Added version)…made from sunflower seeds (or nut/seed butter of choice)
- 1/2 cup coconut oil
- 1/2 cup cacao powder
- 1/3 cup pure maple syrup (or just 1/4 cup pure maple syrup for a more dark chocolate taste… I love both versions for different occasions)
- 1/8 teaspoon salt
Instructions
- Line an 8” x 8” baking dish with parchment paper and set aside. (Parchment paper is not the easiest to secure down, so a trick I use is to clip the paper in place.)
- In a medium sauce pan, combine Sunbutter (made from sunflower seeds), cacao, coconut oil, pure maple syrup and salt.
- Use medium heat and stir the whole time using your favorite stirring spoon, until smooth (this will be around 5 minutes, give or take, depending on the heat of your stovetop). It does not need to come to a boil, just use medium heat until all salt crystals are dissolved. If you are seeing clumps you may want to use a whisk at the very end.
- Once your ingredients are smooth, pour it into the parchment lined 8” x 8” dish. All you have left is to put the dish in the refrigerator and wait for at least 2 hours. (One of my favorite things to do right after I make it, is to enjoy a spoonful of the warm and creamy fudge before it gets solidified. I scrape what is left of the fudge from the sauce pan and put it into a tiny dish to indulge on while I wait for the finished product. You can always take the warm mixture and drizzle it over your favorite piece of fruit, or dip a yummy cookie into it. It is super spreadable before it cools down and will also make a wonderful dessert topping!!)
- Once the fudge is hardened, cut into squares and enjoy! Due to the coconut oil changing into a liquid in warmer temperatures, remember to keep it in the refrigerator, or freezer. It will melt in your hands fairly quickly, so I like to enjoy it placed on a small dish, using a fork. That way I can take my time and savor it!!
Because I love this fudge so much, I tend to eat it up within a week (remember to place it in the refrigerator). If you would like to save some for a later date, you can place it in the freezer. I would recommend cutting it into small squares (whatever size you would enjoy), and then freezing it. It would be best to separate each piece with parchment paper, so that they don’t stick together. Frozen fudge pieces are a really great treat for the summer! Depending on your freezer packaging, they should last about a year in the freezer.
