It has been cold, windy and snowing this last week. That combined with Christmas coming has inspired me to post some Christmas and snow worthy recipes. This fudge recipe fits the bill nicely. Later I will be sharing a recipe for Roasted Chestnuts soon, so stay tuned!
Seven Reasons I Love This Fudge
- 1-It tastes divine
2-It uses all nourishing ingredients
3-You get the benefits of coconut oil when eating it
4-It contains no refined sugar, or other icky products
5-I usually have all of the ingredients on hand, so there is no need to go to the store
6- It is extremely easy and fast to make (think, instant gratification!)
7-It’s guilt free (for all of the reasons above)
This recipe is based off of one of Sally Fallon’s recipes (she has some brilliant recipe ideas in Nourishing Traditions, by the way). Her original recipe called for equal amounts of carob, honey and butter.
I have adapted it to use coconut oil, cocoa powder, and the low glycemic, oh-so-yummy coconut/palm sugar (though honey works great too!). The result is a wonderfully rich fudge. We enjoy this fudge with raw honey as well, but the coconut/palm sugar (the paste like kind) is even more of a favorite as it gives it a wonderful texture without an overpowering flavor.
This truly is one of the easiest recipes to make, and it truly is richly delicious.
The Easiest, Healthiest, Most Scrumptious Fudge Ever
By the way, you can easily substitute with this recipe. Coconut oil works very well, but those less inclined to this oil could also use butter for a more traditional taste. Raw honey works very well ( though I find it almost a bit too sweet, so you may want to reduce the amount a little), and I bet you could use other forms of palm/coconut sugar (like the granulated form). I use a food processor, but I am sure that you could also use a stand or hand mixer. You can also easily double this recipe.1/2 cup of virgin coconut oil
1/2 cup of cocoa powder
1/2 cup of coconut/palm sugar (the paste like kind)
dash of sea salt
1/2 teaspoon vanilla1-In a heat resistant, glass measuring cup (pyrex), place the coconut oil. Fill a small saucepan with a few inches of water, and place the glass measuring cup in it. Heat on the stove top until the coconut oil is mostly melted (the coconut oil should be room temperature, not hot. This will protect it’s raw benefits).
2-In a food processor using the regular blade, add the melted coconut oil and the rest of the ingredients and mix until well combined.
3-Place enough plastic wrap or parchment paper in a loaf pan to cover the bottom and sides of the pan. Scrape your fudge “dough” into the loaf pan, and fold the plastic wrap or parchment paper over the top of the fudge. Gently press down, to even out the thickness of the fudge (you want it to be about 1/2 inch thick, it will cover probably about 1/2 of the bottom of your loaf pan). Take out the fudge, carefully wrapped up, and place in the freezer or refrigerator until it has set up. In the freezer it only takes about 20- to 30 minutes.
4-Cut into small squares, and enjoy!
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Very awesome. Fudge is a favorite holiday treat of mine!
Guilt-free fudge! Who ever knew such a thing existed?
Thanks for sharing.
-KristenM
This sounds wonderful. My girls and I can’t wait to make it for the holidays….Thanks for posting it…and I am so happy it is made with coconut since we are trying to add that more in our diet each day…
Jessica O.
I am so excited to try this recipe. I love fudge but left it out of my holiday baking because I end up eating most of it myself. Now I can add it back in. I have never used coconut sugar. Looking forward to trying something new. Thanks!! Also, just adapted my favorite sugar cookie recipe to use liquefied coconut oil instead of vegetable oil. They are better than ever and with a wonderful flavor. Maybe someday I will fiddle with the unhealthy sugar and white flour…one thing at a time. Warmest wished this Christmas Season. Blessing to you!
I’m a sucker for coconut oil fudges, mostly using the recipes from Eat Fat Lose Fat. This one sounds wonderful! And yes, having the ingredients on hand is a great thing!
Problem: I’ve been looking for coconut/palm sugar ever since you started posting about it, but haven’t been able to find at my local source. Do you think I could substitute raw honey in the same amount?
Sharon,
Yes, raw honey works great as well. It’s a bit sweeter.
Kimi, you just made my day!
That sounds amazing. I will have to clean like a mad-woman so that I have enough time to make a batch of those before we leave for vacation early-early tomorrow moring!
Looks fabulous, Kimi! You always make the most scrumptious sounding treats. Everyone loves fudge!
I am definitely going to try this! And if I use the local, raw honey I bought the other day, I have everything on hand to make it. Yay! Thanks so much for sharing this recipe!
Oh, yum! It’s so nice to see a “healthy” fudge recipe that doesn’t call for marshmallows.
Thanks, Kimi!
Blessings,
Michele
Oh bummer, if only I could eat chocolate!!
YUMMY! I made this today, using the honey because we do not have any coconut sugar on hand.
So very good.
None of that burning in the throat that we associate with fudge.
Thank you so much, and I will be passing this recipe on to our family.
Paula
I made this last night, using coconut oil and honey. It was so easy and really, really yummy! I think I would prefer it with the coconut/palm sugar, as honey has a taste that is a bit too fruity for fudge, in my opinion. I did add slightly less honey than the recipe called for (a few tablespoons less than the 1/2 cup), and I’m glad I did.
Overall, amazing! My hubby and I loved it!
Amy,
That is so sad.
Carob have any appeal for you?
Paula,
Yeah! I am so glad that you liked them.
Stephanie,
Have a wonderful trip! I am so glad that you liked it. I agree that the coconut sugar has a better flavor (it almost seems like regular sugar, both in texture and flavor), but it is still yummy with honey. Isn’t it nice how easy they are to make? Easy is good.
I tried using some raw coco-butter instead if coconut oil, and I haven’t found palm sugar yet so I used more yacon syrup. It turned out really good, very chocolaty.
I really noticed a tart tang from the yacon in this recipe, a little off from classic fudge but good. Mabey some orange essence would balance it better untill I can find palm sugar.
I’ve really been trying to use this coco-butter but don’t have a dehydrator to make raw chocolate, this was a helpful recipe, thanks Kimi.
hi kimi, i just found your blog by random, and i am so glad i did! this is the kinda site i have been looking for. healthy yummy ideas! i didnt even know about coconut sugar, i am going to try some soon.
thanks!
jacquelyn
I am really excited to try this recipe……I do LOVE chocolate! LOL I was wondering if anyone has ordered Coconut/palm sugar from Azure Standard? I have looked at our local Asian Market here in Vancouver and can’t seem to find it. I really want to make it with it and not honey.
Or does anyone know of another online resource?
Thanks!
Niki Lou
Niki Lou,
I don’t think that Azure carries it (at least, as far as I know). I haven’t found the paste like kind of I use in this recipe online yet, but I am sure there is….somewhere. I did find a source for granulated (it’s a few posts forward from this), but I am not sure how it would work in this recipe.
Thank you so much for this yummy recipe! It’s amazing! I used raw honey and it is too sweet, next time I will lessen the amount. Thank you for this site!
God Bless,
Jenny
Kimi, they came out very yummy!
Do you keep them in the fridge when not eating? Mine got super soft sitting on the table… pretty much like chocolate that was laying in the pocket of your jeans =oP
But easy, simple, yummy recipe!
Thanks,
Natalie
Natalie,
Oops! Yes, I definitely keep it in the fridge.
Sorry about that. They should firm up again if you put them back in!
I found some palm sugar and was intrigued by what you said about. I found it at our local asian market, but it is imported. Do you ever feel nervous about eating imported foods? I must say I do feel nervous that it might contain pollutants that are in the soil or the environment.
I am on the Maker’s diet and doing really well but I was starting to want a little something sweet. I saw this recipe and realised that if I used carob and honey, everything was allowed. I just had the tiniest piece and it was absolutely delicious! I feel totally satisfied so the rest will last me for ages…if I can keep it away from my husband and children lol
Thanks so much for posting it Kimi
Just a note for anyone who’s making this and doesn’t have a food processor… It really doesn’t work to just stir it by hand, but I used my hand-held electric beaters and was able to mix it fine. And walnuts are a lovely addition to it!
I made this last night with your recipe but I used butter instead of the coconut oil. Oh my it is so good. I can’t stop eating it. This will be a regular at my house. I will make sure to always have the ingredients on hand.
I just made this today and it was wonderful! You have to eat it quickly though because it starts getting soft as soon as I take it out of the refrigerator–I am assuming that’s because of the coconut oil. Delicious, and oh so easy!
I was just squeezing some palm sugar around in its bag and thinking that it would make great fudge… A quick google got me this page. For those in England looking for the stuff, I only ever see it labelled palm sugar here, and to be honest i find the term coconut sugar misleading as its made from the sap of the tree itself and is about as far removed from the fruit as you could get! So dont be afraid to givd this a try (with butter) even if you dont like the taste of coconut. Typing on a phone so cant open another window to check if they handle small orders, but http://www.thaitaste.co.uk sell a very good product, including this elusive product…
Wow. First of all, you forgot to include addicting to your description! This was quite amazing. The one thing is my coconut oil never seemed to blend well – could this be because I didn’t really process it for that long? I’m assuming that was the case – in the freezer the oil just kind of solidified on top. I had to give it away, I was on my way to finishing the entire batch!
I also am loving the palm sugar. Although it’s not raw (which I try my hardest to achieve) it is INSANELY delicious. I am absolutely floored it is so low glycemic, low calorie, and low sugar with nutrients to boot! There’s got to be a catch!
Finally, although like I said I try to stay away from cooked foods, I also made your cherry clafouti which was also delicious. While it was cooked, I feel really great about the ingredients used.
I have to say though, which may interest many: I ate probably enough sugar for an entire WEEK today (not kidding.) Between your fudge, the cherry clafouti, some fruit, dates, and extra palm sugar (I told you I was addicted!) I need to give my body a break. But here’s the interesting thing: I am way full and I know my body hates me a little, but it is NOT the type of sugar high and crash I get with refined sugar. Nowhere close. Yes, I ate too much, but I feel full, not unbalanced, not jittery, not depressed. Any of the negatives associated with refined sugar and white flour are not related to natural foods, which is something to really consider.
Well enough of my rambling! I love your blog, hope to see some more delicious recipes soon!
I made this tonight with raw honey. It was superman delicious! I absolutely love this fudge as do my sons. I will make this often!
I made this with local honey, and it is delicious! You are right that the honey is a bit overpowering on the taste, but I cannot seem to find the palm sugar here. I am going to keep looking though, because I think I would like it even more without the potent honey flavor. It is so good to have a recipe for fudge that doesn’t include butter for those of us with milk allergy!
Your site was recommended to me by a friend. I can’t begin to tell you how much I’ve enjoyed your site. It has been a big blessing to our family. We recently found out both my young daughters have a dairy allergy. My youngest has a severe allergy actually. We also have gluten allergies. So to find all of these delicious gluten/dairy free recipes has been a BIG help. I loved this one. I just made it. I didn’t the sugar you used. So I did raw honey and whole cain sugar it turned out pretty good (a little grainy from the sugar) but good. Thanks for the recipe
I too am loving your site! Thank you for the inspiration and help.
I think I over mixed this fudge. Looked great but I didn’t trust that it was all the way mixed so I turned it on for another whirl. It started changing texture, balling up, with the oil seperating out. So strange! I’ll still eat it but am expecting a white layer of coconut oil to form on top. From my limited experience, I’d say stop as soon as the ingredients are combined. (Does it make a difference that I didn’t heat my oil at all? It’s so warm here still that i was liquid to start with.)
Thanks again!
Allison,
I wonder if they oil was just starting to melt? You can always remix it after it’s hardened up a bit.
I don’t know. It’s like 80 degrees in my kitchen so it was definitely liquid to start. It was as if the ingredients were repelling each other (oil/water). Pulled them out of the freezer to consider remixing and they were already set, so I sampled instead. White layer and all…divine! I tried some bean brownies last night, more for using up beans than anything. Let’s just say it left me crazing something delightfully chocolate. Thanks for helping a mama out!
This fudge is great, and after reading some of the comments, I had a few thoughts:
– If there is anyone looking for Palm Sugar (aka coconut sugar) if you have an oriental market (mine is called “99 Ranch”) they have it. 99 Ranch is a chain of oriental markets. There is also another chain called Nijiya Market.
– When I make the fudge, there is always liquid left on the bottom. I just use it to make the next batch, but has anyone else had this happen when using the called for amounts and ingredients? Should I reduce the oil to 1/3 cup?
– I usually make 2 batches and use soaked and dehydrated walnuts in one of the batches, I really like it. Oh, and once in a while I put a tablespoon of Nutella in the nut batch, s’good.
– Last, I had some really high quality coco powder in the cupboard once and used it – I really noticed a great improvement with better quality coco powder. Just FYI.
Thanks a TON for the recipie. Fudge was my weakness before and now I never have to touch that commercial stuff again and get that head buzz and low energy feeling.
Have any of you ever tried using Xylitol? Kimi, do you know if it would work in this fudge? It has some amazing health benefits, and diabetics can use it.
Love your site!
I have made something like this before with maple syrup as well. It firms up a bit more in the fridge with maple syrup than with honey.
Just made this with my kids today. The texture turned out more like a rich chocolate bar. I’ve never made homemade fudge before though so maybe thats whats its supposed to be like? If not what did I do wrong? Is it because I mixed by hand? Either way my kids and I LOVED it. The taste is amazing!!
I love how all the ingredients here are 1/2 – makes it easy to remember the recipe!
I made this tonight. I quadrupled the recipe. I didn’t have the palm sugar, soI did half honey and half aguave, because I was afraid the honey taste might be too strong. I used pecans, because at Christmas I used to make what my friends jokingly called 2 sticks of butter fudge with pecans. I was looking for a way to make it without dairy and the pecans were a perfect compliment to this rich flavorful fudge.
I’m making this right now and the oil did seem to separate in the food processor. As you suggested, I’m going to try remixing it as the mixture begins to set. Also, I just wanted to note that I found the palm sugar in the Asian food section of my regular grocery store. Thanks for the recipe!