I love fudge! Even better I love recipes that are quick and easy. This one is really simple. I didn’t even melt the coconut oil. Since I was using a hand mixer the coconut oil blended into the powder and honey no problem. To make this recipe vegan is a cinch! Just substitute honey out for same amount of agave nectar or maple syrup. Or for keto use about 3-6 teaspoons of stevia or swerve, more or less depending on sweetness level you desire. You can taste as you go until the sweetness just barely takes over the bitter of chocolate. If you like really sweet then add a little more until you like the flavor. The batter will be same outcome as hardened fudge. This fudge must be refrigerated and kept cool since it is coconut oil based. You can leave out just before serving for 5-15 minutes without them melting.
- 1 cup coconut oil
- 1 cup chocolate powder
- 5-6 tablespoons honey or agave (for no sugar diets use extra stevia instead)
- 1 stevia packet or 1 teaspoon loose
- 1/2 teaspoon vanilla
Add all the ingredients to a large mixing bowl. If you are using an electric hand mixer or bowl mixer, then you do not need to melt or soften the coconut oil. If you were mixing by hand you should soften just enough to be easy to mix, but you don’t want the coconut oil hot. Mix all the ingredients well and then pour into parchment lined pan. You want a pan that is one or 2 inches deep at least, even taller is fine as well. I use a regular bread loaf pan. The parchment paper is necessary or the fudge will stick to the pan and not come out. Place your pan into the refrigerator and harden for at least two or three hours. It should be hard enough that when you cut it you don’t have chunks on your knife. If not slicing easy place back in fridge for another hour. Slice into 1 inch squares. After you cut it it can be eaten right away or stored in the refrigerator for up to two weeks.
About 15 servings
You can also add chopped walnuts for a nutty walnut fudge or just place some decorative nuts on top before you harden in the fudge. As seen in the photo above with walnuts on top. Also another photo below is showing the pan with parchment so you can see how that works.
I hope you love this recipe as much as I do! Please check out my other easy healthy recipes below! I like to focus on plant based, grain free, dairy free, gluten free, and low sugar. Most of my recipes are keto friendly or easy to adjust but substituting my natural sugar choices and options listed in directions. My diet is about 95% vegan low carb and high good fat. Dirty keto as some call it. I believe that every fruit or vegetable God gave us is perfect for our design, but Americans eat way too many processed carbs. I don’t eat any processed carbs, only carbs from produce, lentils, beans, seeds, and nuts. Corn rarely for a treat and only non GMO organic. Every meal with higher carb I balance with plenty of extra healthy fats. The 5% of my diet that isn’t vegan is honey, or occasionally eggs, but now only when I go out or in my gluten free grain free homemade bread. As soon as I find a good way to make vegan grain free bread I will switch. Feeling great and hope you are too!