While we’ve been staying home, I’ve kinda gotten into the not so great habit of craving something sweet every night after dinner. And no, fruit just doesn’t cut it. I decided to look for a recipe that I could make at home that has less sugar than your average dessert and found this one for coconut oil fudge.
And you guys, it is so, SO good.
This coconut oil fudge recipe is ridiculously easy to make (takes me about 10 minutes) and you probably already have the ingredients on-hand (triple bonus points for not having to do any extra grocery shopping right now).
While we don’t have any dietary restrictions in our household, this coconut oil fudge recipe is great if you do because it’s vegan and gluten-free and dairy-free.
It’s also guilt-free (in moderation), since it’s naturally sweetened and made with coconut oil, a healthy fat, instead of butter.
When I first made this coconut oil fudge, I was shocked by how delicious it was. The coconut oil makes the texture soooo velvety and decadent.
This recipe is also especially great because I’m a coconut oil fiend. I buy the massive tubs of it at Costco and I use it in my coffee, for cooking, and even for a moisturizing hair mask. If you’ve used coconut oil you know that at room temperature it’s solid, but heat it up and it becomes liquid, just like butta.
Anything chocolate is definitely my dessert of choice. And any chocolate coconut situation is just icing on the cake. So clearly this recipe was bound to be a winner. If you’re not into coconut, just skip the shredded coconut on top!
Next time I make these I want to experiment with adding either peanut butter or almond butter. Peanut butter fudge?? Yes, freaking, please.
The yield for this recipe is pretty small—9 pieces—but they’re so decadent that one or two pieces is pretty satisfying. You can always double it, though!
If you make this easy and delicious coconut oil fudge recipe, be sure to leave a comment, rate the recipe, and let me know what you think!
- 1/2 cup melted coconut oil (could also use coconut butter if you have that on hand)
- 1/4 cup honey or maple syrup
- 1/2 cup unsweetened cocoa powder
- 1/4 teaspoon vanilla extract
- Pinch of salt
- Unsweetened shredded coconut, for garnish
1. Line a small square or rectangle dish like a glass food storage container or small baking pan with parchment paper. I used a small 7 x 8 ceramic baking pan that worked great for this. Set aside.
2. In a small bowl, whisk together the melted coconut oil (you can microwave in a microwave-safe bowl), honey or maple syrup, cocoa powder, vanilla, and salt until smooth.
3. Pour mixture into the lined dish. Refrigerate until solid, about an hour.
4. If you want to add the shredded coconut on top, I'd pull it out of the fridge after 30 minutes to sprinkle on top and gently press into the chocolate fudge. Otherwise, if you sprinkle it on top after the full hour, the coconut shreds will just slide right off and won't really stick to your fudge.
5. Cut into small pieces, and enjoy!
If you're in a hurry, you can put your chocolate fudge in the freezer instead of the fridge and it should be ready in about 30 minutes, but the top just might not look as smooth.
I wouldn't recommend using a regular sized baking pan, because even a small 8 x 8 inch pan will be too big and the fudge will turn out very thin. If you do use an 8 x 8 pan, I'd recommend doubling this recipe. Which actually wouldn't be that crazy, since this recipe yields a small batch of about 9 pieces.
If using cacao powder instead of cocoa powder (yes, there's a difference!) use less cacao powder because it's stronger and more bitter than cocoa powder.
If you don't have either powder on hand, you can always use melted chocolate chips.