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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It all looks delicious and I can’t wait to try making the fudge and popcorn for gifts. I was wondering if you could recommend adjustments to the fudge recipe to make a peanut butter version??
Could you offer a variation or option that doesn’t require a paste sugar? I have a specific sugar I use but it’s a granular type.
My daughter says it is too rich for her so I cut carob into the chocolate. I too have granulated palm sugar so I replaced a bit of it with honey and a touch of filtered water and made my own paste. I also used half pastured butter and half coconut oil to please her palate. Thanks for your great recipes!
I just finished the fudge & my daughter LOVES it! Thank you so much!
These are delicious!!! and I agree, great way to increase coconut oil intake. I want to try them using butter or 50/50 butter/coconut oil as coconut oil is much more expensive than butter I can’t afford it all the time. If using butter, is it best to melt the butter first or could you just use room temperature soft butter in the food processor?
I wonder what Sally Fallon did in her butter/carob/honey recipe?
When I first read this I thought to myself, “how could it possibly be the best fudge ever with such simple ingredients.” BUT it was!!! SO wonderfully nutritious and simple, loved it!
thanks!
I wonder if you could use part Stevia for the sugar? I’d love to make this, but I’m really trying hard to cut back on sugars.
I made mine with palm sugar and butter, and it did not taste that great. I also tried it with honey and it really was too sweet.
Just made some of this for Valentines weekend. I used half butter/coconut oil, two tablespoons rapadura and a tablespoon of honey. It tastes great!
I simple cannot get enough of this fudge! (I used about 3/4 of the sugar called for, so it was very bittersweet, which I love.) Thank you so, so very much for posting this!!
The whole point of this fudge is to increase the consumption of coconut oil, why would you use butter? Might as well make a regular junk fudge. I’ve made this fudge with a low GI syrup and it’s just as good.
Moises,
Grass fed butter has many good for you properties.
As a traditional food blogger, I have no problem using butter in this recipe. I just love coconut oil!
looks deelish!! I am definitely going to try it!
This is one of very few recipes I have found using coconut sugar, but I’m definitely going to give it a try.
I just made this today departing from the original recipe with these ingredients: raw cacao powder, 1/4 c. fig syrup + 3 T. raw honey. Absolutely delish!! The coconut oil, with a great flavor itself, carries the flavor of all the ingredients really smoothly. I’m trying hard not to scarf ‘em all down
w.o.w. I have been leery of this recipe because I used Sally Fallon’s recipe and it just didn’t taste good, and this one looked like that one
But this one is INCREDIBLE.
Thanks again Kimi
btw, I used raw orange blossom honey instead of palm sugar, and raw cocoa powder. I reduced the amount of honey by about 25% since it is sweeter than palm sugar.
This made a very easy all-raw fudge!
I just made this fudge it was amazing! I used 1/4 cup honey and 1&1/2 t stevia powder
after I put the “dough” in a pan, I topped it with wild picked – fresh cracked – raw black walnuts pieces and a sprinkle of celtic sea salt!!!
Hmmm. I tried this EXACTLY as it’s written but it turned out grainy and some of the coconut oil is pooling on top… (I found the paste at the Asian store!) Yours doesn’t LOOK grainy, have any idea what’s up?
Did you melt the coconut oil to make the fudge in the picture? I did, and I had the same graininess (and separating oil) problems that a couple other people had, but my friend just emailed that her fudge turned out great–and she didn’t melt her coconut oil.
It seems like melting the coconut oil makes it more likely that the oil will separate? (If you only partially melted your CO, maybe your kitchen is colder than mine and it returned close to 76* with the addition of the other ingredients?)
I’ll need to try this again with solid CO.
I was beginning to come to the same conclusion! Now to try it with solid oil…
What a great treat! I’ve made a couple of batches now. With the most recent batch I froze the fudge in one of our plastic ice cube trays. It worked out perfectly, just the right treat size and they slide right out when you are ready to have a piece.
Just saw this link that coconut sugar from a palm means no more coconuts less coconut oil and coconut products in the market a good thing to think about……..
http://www.tropicaltraditions.com/coconut_palm_sugar.htm
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