Coconut is fast becoming one of my favorite real food products. Now, I’ll be perfectly honest: I usually buy expeller-pressed (refined) coconut oil. Frankly, I find this allows me to use coconut oil more often since it has virtually no taste. I mean, no offense to the almighty coconut, but I don’t want coconut-flavored scrambled eggs. So we all get a hefty dose of coconut oil every day without necessarily getting a hefty dose of the flavor.
But don’t get me wrong: I love coconut. Coconut flour, fresh coconut, dried coconut, coconut water–it’s all good. And when you combine coconut and chocolate together… well, it’s nothing short of heaven on earth. Here’s my favorite and super easy coconut oil fudge recipe.
This is my favorite coconut oil.
Easy Coconut Oil Fudge
Ingredients
- 1/2 cup virgin coconut oil
- 1/2 cup organic cocoa powder
- 1/4 cup raw honey
- dash of vanilla (optional)
Instructions
- Mix ingredients in a medium glass bowl until smooth. Spread into a small glass container (a 6 x 6 square worked for me) and refrigerate until solid (about an hour). Cut into squares and savor every bite!
- Tips for this recipe: This time of year my coconut oil is soft enough to mix straight into the recipe. Come wintertime, however, coconut oil may need to be gently melted first.
- Easy variations: You can get creative with this recipe and add shredded coconut, almonds, or walnuts as desired. Have fun with it!
On the hunt for a great coconut oil? This is my favorite!
MORE REAL FOOD RECIPES:
- Giant Chocolate Chip Cookie in a Cast Iron Pan
- Homemade Vanilla Extract Recipe
- How to Make Homemade Taco Seasoning Mix (Gluten-Free + w/ Turmeric!)
- Homemade Potato Chips with Coconut Oil
- Creamy Stovetop Mac and Cheese from Scratch
sandymunroe says
Mmm! It sounds delish! I’ll have to try it! 🙂
RebeccaK says
I’ve made this before, and would like to add that adding 1/4 tsp. of sea salt is a great addition. It brings out the sweet.
Elizabeth Walling says
That’s an excellent idea. I’m a big fan of the salty/sweet combination anyway, so I’ll be sure to try this out next time!
Christine says
The ingredients in this recipe will separate if you pour it into the dish while still warm. The honey ends up on the bottom and the oil floats to the top. To get around this I put the mixing bowl into the fridge after combining the ingredients , then I stir every 30 secs or so til the mixture just starts to thicken enough to hold everything in suspension. Quickly pour into your prepared tray , smooth down and pop into the freezer to set.
A yummy variation a la “Chocolat” the movie…try adding a pinch of cayenne pepper to the mix
Elizabeth Walling says
Great tips, Christine–thank you!
lily says
yes i tried adding some salt and it was delicious! i also added some leftover homemade candied walnuts and it was great!for the walnuts i just mixed 1 tablespoon of walnuts 1/4 cup of sugar a generous sprinkle of salt a tablespoon of butter and a cup of walnuts halved mix it until the walnut are browned and the mixture is well combined then, separate them on parchment paper and let them cool.And you are done!
lily says
sorry i meant only one cup of walnuts
Cheri says
I think you meant 1 tablespoon of “water” right? I make a recipe much like this. And I see you amended the recipe to say 1cup of walnuts. My recipe says to cook the water and sugar to a boil in a sauce pan and to boil for 2 minutes before adding the walnuts. Then they are placed on cookie sheet to bake for 10 minutes at 325 degrees.
JoAnn Chiswick says
I am going to try it, sounds delicious but I am not supose to use sugar, maybe I’ll make it with Stevia instead 🙂 yummy
Miz Helen says
Just stopping by from Tuesday Twister. Your recipe will be great for the upcoming holidays. Thank you…
Brandi says
Ooooh, thank you for sharing this recipe!!! I can’t wait to try it out. I am a huge fan of the unrefined coconut oil and use it for all sorts of stuff. And raw honey is the only way to go, too!! It is tradition to make the fantasy fudge recipe–the one with marshmallow cream–every December, but it is sooooooooooooo bad for you. So, can’t wait to try this out!!
Orneryswife says
that sounds really yummy. Too bad my dr. has me off chocolate right now because I would SO have some of that in my fridge!! 🙂
Blueskyandsunshine2006 says
I made this with carob powder instead of cocoa. It’s not the same as chocolate, but it’ better than no chocolate.
Heather McLane says
My daughter and I cannot do chocolate. We use carob for everything! I need to get my but in gear and go buy more carob powder. I can’t wait 🙂
Valhowells says
I picked up a similar recipe from another blogger at the WAPF conference last year. It is awesome. I had been trying to make something like this but the recipe I was using didn’t have enough cocoa powder. This is the right amount to give it body. I purchased a product which was a ghee and coconut oil mix. The buttery flavor of the ghee is awesome in this. I usually have to melt the oils. I mix the whole thing in a food processor and then put into fridge or freezer. I agree with RebeccaK that salt is necessary to balance the sweetness.
Elizabeth Walling says
Oh, I’ll bet ghee is a wonderful addition to this recipe. I’ll have to try that out!
Sveta says
Yum, have to try this with sea salt this week when i pick up a new jar of coconut oil!
Jhddavis says
This is similar to one I use, but I add in 1/2 C of Peanut butter. It doesn’t use vanilla, but I bet it is great!
Kellydawn913 says
Oh, that will be a good addition too!
Esther Kingfisher says
Yum! Time to stop buying expensive organic chocolate and start making my own. 🙂 Thanks!
Elizabeth Walling says
So true–good quality chocolate is so expensive. This is a much more economical treat, and much healthier, too!
Olivia says
It’s generally more expensive to make chocolate! To make real chocolate you don’t use coconut oil, you use cocoa butter and cocoa powder (or cacao versions which are less processed if you want to get really authentic)and a sweetener like ricemalt syrup. I bet this recipe would work well as an ice magic alternative; pour over icecream and it will set. Much healthier than the vegetable oil crap in the bottle
Elizabeth Walling says
That’s a great idea! I make a peanut butter magic shell with maple syrup and coconut oil, and it tastes amazing on ice cream.
Jan says
I use this recipe and add dates and groundnuts and seeds anything healthy, when I need a chocolate ‘fix’ at least I know it’s better than the sugar laden crap they pass off in the supermarkets. x
MarionL says
I can’t wait to pull this out of the fridge….I had been craving fudge for awhile when I came across your recipe…Thanks for sharing.
Kellydawn913 says
Oh I can’t wait to try this! I make coconut bark, but it has to be kept in the freezer and enjoyed in small doses as a result. I’ll be trying this out later in the week!
PS-We use the cold pressed oil, but I totally get what you’re saying about eggs and coconut oil! It just doesn’t mix, does it?
Elizabeth Walling says
I think the only problem with this recipe is that it’s a little too easy to eat too much of it! 😉
Yes, virgin coconut oil has its place, but not in my morning eggs! :p
Kellydawn913 says
How can you eat too much coconut oil! I made this the other day with half the amount of honey and LOVE IT! I really need to boost my CO intake, so this ought to help. I’ve been sharing the recipe with my friends and sending them this way!
Holly says
Avocado oil is good with eggs 🙂
Thia says
Oh, not true!! I LOVE eggs fried in coconut oil! I even pour the oil from the pan over the eggs on my plate, when done frying. 🙂
Minoo Verdi says
Agreed..I’m of Indian origin and make a Massala omelette/scrambled love it :0)
Ingrid says
I ordered 5kg virgin organic coconut oil online recently. I usually buy it bulk from my local health food shop but every time I buy another pot it tasted different, sometimes delicious other times I didn’t like it at all, therefore the change to buying something else. I didn’t like the flavour at first of my new online purchase but it ticked all the good boxes but still disappointed. Over time I have become totally adjusted to the coconutty flavour. I now love my scrambled eggs in it. Unrefined is cheaper and I use it for most things but if hubby or friends come over for dinner I use the refined jar I have. My husband hates the flavour of coconut with his food unless it’s of the sweet variety.
Maureen says
Where I get my coconut oil, the refined( which isn’t as healthy as unrefined)is a few dollars cheaper. Unrefined coconut oil is worth the price!
Patti in Las Vegas says
Amazing fudge! I snuck 1 tsp. of butter (I couldn’t help myself) and a pinch of sea salt into it. It’s addictive! Thank you for such a fast and easy recipe!
Elizabeth Walling says
Glad you liked it! The butter sounds like a yummy addition. I’ll have to give that a try.
Petiteitalo says
How to you get a printer friendly copy to print.?
Elizabeth Walling says
Select the text you want to print, then go to File —-> Print. Under printing options, choose “Print Selection.” This should print only the text you selected to print.
Maryjj says
Hi Elizabeth, this sounds delish – i’ve just started the ‘sweet poison’ diet and i think it might work with adding dextrose instead of honey (no fructose allowed on this diet), anyway, will give it a try – need some sweetness sometimes! what makes the difference in the coconut oils regarding coconut flavour or no flavour?
Elizabeth Walling says
Refined or expeller-pressed oil is flavorless and odorless. Unrefined or “virgin” will taste and smell like coconut.
alicia says
does the refined or expeller pressed match up health wise? or is it just a difference in taste?
Elizabeth Walling says
I feel they offer the same health benefits, provided the oil is refined in a natural way (i.e. no chemical solvents). The benefits are in the unique fatty acids, and removing the coconut compounds that give it the smell/taste of coconut shouldn’t harm those fatty acids.
Wowie49 says
This was excellent, Elizabeth. Thank you. I did decrease the honey, because the first batch was very sweet. Kind of have to estimate the amount, on honey, since I prefer not to heat (liquify) the raw stuff . Used the raw Cacao, for about a quarter of the chocolate. Next time, I want to increase that.
Elizabeth Walling says
Glad you enjoyed the recipe! I agree you can go heavy on the cocoa and it tastes excellent as a dark chocolate fudge.
wowie49 says
This was excellent, Elizabeth. Thank you. I did decrease the honey,
because the first batch was very sweet. Kind of have to estimate the
amount, on honey, since I prefer not to heat (liquify) the raw stuff . Used the raw Cacao, for about a quarter of the chocolate. Next time, I want to increase that.
kskay says
I made this tonight. And oh my word! My mom made the best fudge on the planet and I’ve yet to be able to duplicate it. This stuff is awesomely delicious! Thank you for sharing.
Sterski says
Definitely a “keeper.” My husband says I can make this anytime I want. He loved it. And, I love that it’s so easy to prepare. Thanks for helping us to stay health…and happy at the same time!
Elizabeth Walling says
So glad you both enjoyed the recipe! 🙂
Ellen says
Wow! I can’t wait to make this!
Karen says
I have made this fudge now several times and we love it. Last night I decided to make another batch, but the only honey I had was creamed honey. It has no other ingredients, it is just spun at high speed to cream it. The coconut oil and the honey would only combine together a little, the oil just separated, a bit like when you make butter and I was left with just a big glug of chocolate. It tasted great, a bit like chocolate sauce to pour over ice cream and puddings. I drained the now slightly discoloured coconut oil off (I will use it in baking) and poured the glug of chocolate in a jar – it will make good nutella or I will heat it and use it as a chocolate sauce when our grandson comes to visit.
Julie says
The same ‘glug’ of chocolate happened when I made this. I transferred the ‘glug’ to my greased glass pan and added another Tbs or so of homey to the leftover liquid. I got more ‘glug’ and added that to the rest of the ‘glug’ in the pan. I then jiggled the pan to get a layer of thick chocolate ‘glug’.
I didn’t want the liquid I still had to go to waste, so I poured it on top of the thick chocolate in the pan. I added some chopped almonds and coconut flakes to absorb the liquid. I sprinkled a pinch of sea salt on top of all that and refrigerated it.
It was the most amazing dark melty fudgy deliciousness I have ever tasted.