This creamy Chocolate Coconut Oil Fudge is a delicious, low carb way to enjoy a treat! A perfect dessert for Valentine's Day or any occasion when you're craving something delicious, but healthy.
When my husband and I were first married, and I was pregnant with Jade, we took a trip up to a small town in Arizona called Jerome.
It's one of those quaint towns where you'll find old, historical buildings, lots of kitschy gift shops, and a homemade fudge store.
While up there, we indulged in some of the best tasting fudge I've had!
Sugar and butter, why are you so damn delicious?!
I wanted to recreate something in a similar fashion, but also make it low in sugar.
Ingredients and substitutions
- Coconut oil - There is no equivalent substitution, you must use coconut oil for this!
- Cocoa powder - Cacao will also work, as will carob powder, if you're searching for a caffeine-free version.
- Honey - I like to use a combination of honey and maple syrup for this recipe, but if you like, you can use two tablespoons of maple syrup, which is also delicious!
- Maple syrup - You can use honey, but keep in mind, the honey flavor really comes through. That's why I use half honey, half maple syrup.
- Vanilla extract - This adds a lot of flavor, as the fudge is on the less sweet side.
- Sea salt - This brings out all of the flavors, use a good pinch!
- Stevia - This is optional, but if you like a sweeter fudge, add a little! You can also use monk fruit.
How to make coconut oil fudge
Begin with semi-solid coconut oil. There shouldn't be any part of the oil melting or you will need to pop it in the freezer until it is in a more solid state (see the video below for how it looks).
Using a hand mixer, beat the oil for 1-2 minutes, or until fluffy.
Add in the remaining ingredients, adding stevia to your liking. Beat the mix for another minute.
Pour the batter into a small 7 x 5-inch glass dish. No need to oil the dish, as the fudge has enough oil!
Freeze for 3-4 hours, or until solid. Cut and enjoy!
I like to use this powdered stevia in this recipe for a bit of extra no carb sweetness.
Maldon salt is delicious atop this fudge!
Please enjoy the video below showing you just how to make it!
Chocolate Coconut Oil Fudge
- 1 cup coconut oil semi-solid
- ½ cup raw cacao or cocoa powder
- 1 Tablespoon honey
- 1 Tablespoon maple syrup
- 2 teaspoons vanilla extract
- good pinch sea salt
- stevia as desired for more sweetness
- Place the coconut oil in a bowl.
- Using a hand mixer, beat the oil until smooth and fluffy, about two minutes.
- Add in the remaining ingredients.
- Beat for another minute until all is well combined.
- Taste for sweetness, adding in stevia, if desired.
- Pour the 'batter' into a 7 x 5 inch Pyrex dish, making sure to smooth it out.
- Top the fudge as desired with nuts, dried fruit, or (my favorite) fleur de sel.
- Refrigerate until set, about 3-4 hours.
- Let sit out a couple of minutes before cutting and serving.
If you have a chance to try this recipe, please leave a star rating and a comment below letting me know how you liked it!