Coconut Oil Fudge – Just 3 ingredients, healthy & vegan, with a keto option and endless flavor possibilities!
Keto Coconut Oil Fudge
Homemade coconut oil fudge is one of the easiest healthy desserts.
Just stir the ingredients together in a bowl, smooth into a container, and chill to set. Within minutes, the fudge will be firm and ready to slice!
And since it only takes a few minutes, there’s plenty of extra time to experiment with more and more flavors.
Some of my favorite flavors are chocolate, banana, and peanut butter; but the sky is definitely not the limit here.
You can even try swirling two flavors together!
Coconut Oil Fudge Flavors
- Peanut Butter: peanut butter + coconut oil + pinch salt
- Chocolate: coconut oil + cocoa powder + coconut butter
- Pistachio: pistachios + coconut oil + sweetener
- Banana: coconut butter + coconut oil + banana
You can make them in any shallow plastic container, or use candy molds or even mini muffin tins that have been lined with parchment so the fudge will be easy to remove.
I used a candy mold tray from Michaels craft store for the fudge in the pictures.
You can usually find different types of candy molds at stores such as Jo Ann, WalMart, Hobby Lobby, or sometimes even Target or regular grocery stores – Look for them in the cake decorating section of craft stores or near the frostings in grocery stores.
As mentioned above, you can also easily just use any plastic container.
And definitely feel free to brainstorm more flavors than the ones I’ve listed below!
Also be sure to try out this popular spinoff recipe: Fat Bombs – Chocolate, Keto, Vegan
Coconut Oil Fudge
Ingredients
The Basic Recipe
- 1/2 cup nut butter of choice, or allergy-friendly sub
- 2 1/2 tbsp virgin coconut oil or coconut butter
- optional 2 1/2 tbsp sweetener of choice
Instructions
- Gently melt the coconut oil and nut butter until stir-able. Stir in all other ingredients, smooth into a shallow plastic container or candy molds, and freeze to set. Slice or pop out of the molds, and enjoy. Refrigerate or freeze leftovers.FLAVORSStrawberry Fudge: coconut butter + coconut oil + sweetener + 1/2 cup sliced strawberriesPeanut / Almond Butter Fudge: peanut or almont butter + coconut oil + sweetener + optional pinch saltPistachio Fudge: pistachio butter + coconut oil + sweetener (You can blend pistachios to make butter)Banana Fudge: coconut butter + coconut oil + sweetener + 1/2 a very ripe banana + optional cinnamonGingerbread Fudge: peanut or sunbutter + coconut oil + molasses + optional 1/8 tsp powdered gingerChocolate Fudge: coconut or sunbutter + coconut oil + sweetener + 1/4 cup cocoa powder + 1 overripe banana or additional 2/3 cup coconut butterView Nutrition Facts
Notes
Recipe of the Day:
Firstly, I just want to thank you for all of your amazing recipes. I can always count on your stuff to be delicious, no matter how weird the recipe may seem (think black bean brownies).
I made the banana version of these and then I poured melted 80% chocolate mixed with coconut oil on top. Amazing!!
Do these hold up if left out on the counter? Do you have a recipe for a fudge that will?
Besides the fudge babies… I really like those, but I’m trying to find something without a date flavour.
These don’t, but if you melt 1/2 cup peanut butter with 5 oz chocolate chips (or dark chocolate bars, broken up), it makes a lovely shelf stable “fudge”!
I’m so excited to have discovered your healthy dessert recipes, Katie! Sweet has always been my favorite flavor. I find it nearly impossible to discipline myself when it comes to sweets! Last night I made the almond butter fudge, and it was perfect! I made trips to the freezer all day to nibble on some. Tonight I made coconut butter in my Ninja (which is awesome!). Then I mixed together the ingredients for the chocolate fudge with banana, but put in freeze dried strawberries and raspberries that I powdered in a coffee grinder, instead of the cocoa powder. The consistency became much thicker (I’m assuming because of the banana), but I was still able to spoon it into molds. I also mixed up the coconut butter, coconut oil, sweetener, and added a quarter tsp of pure peppermint extract for another batch. The peppermint fudge became solid in the freezer very quickly, but the fruit fudge was still a little soft. They are both unbelievably delicious though! I feel like these recipes have great potential for so many flavor combinations!
I want to make a cookie dough fudge and I wanted to ask your opinion – I was thinking of loosening the cookie dough with almond milk so that it is texturally similar to coconut butter. I know there are tons of other recipes for cookie dough fudge but they all have an intense amount of sugar and I both dislike taste and I have several GI problems that are exacerbated by sugar. What are your thoughts on a healthy cookie dough fudge?
That sounds delicious! Feel free to experiment, and be sure to report back if you do!
I was craving something sweet, healthy, and fast, and found this recipe and decided to give it a shot.
Oh. My. God. I think I found my new favorite dessert. I made the PB fudge, and put in a tbsp of sugar-free maple syrup and sprinkled some dark chocolate chips and sea salt on top. Then just put it in regular muffin liners. These are freakin’ amazing. Tastes very similar to “real” fudge, but so much better for you. Amazed. Can’t wait to try different flavors!
Idea: Coconut fudge? Maybe mix coconut oil with some of your coconut butter and then some sweetener? Then sprinkle with some shredded coconut? 🙂
How long will this keep unrefrigerated? I’d like to make some to take to a pot luck, but it says to keep refrigerated… i don’t want it turning to a puddle of goo… any chance they’ll keep for a while, or any suggestions on what I might add or do to the recipe so I could bring it along?
Thanks!
You can experiment with cacao butter instead if you like the taste. Unfortunately coconut oil will melt at room temperature.
I made the chocolate one, but since I didn’t have coconut butter or sunbutter on hand, I used peanut butter. The resulting fudge was very, very rich tasting and quite good…if you like peanut butter and chocolate, you should be fine using peanut butter if you don’t have the other ingredients on hand.
Are these recipes Diabetic friendly? I have friends who are Diabetic and I try to make them fudge while I make for others. What kind of sweetner is best?
Many of Katie’s readers are Diabetic, but it definitely depends on the specific individual as to whether they are allowed to eat any of her recipes (and which ones, if they are) on their personal diet, since no two Diabetics would have exactly the same needs or dietary restrictions. So the short answer is that many of her recipes can be suitable for Diabetics but it’s best to check with the individual or a doctor who treats him or her to make sure a recipe is suitable for that specific person.
could you please give us some low carb recipes? it seems like every other dietary concern is covered well but that one 🙂 thanks!
A few options I found for you! https://www.google.com/search?ei=o3VYW-fEHeGyggf3noPADQ&q=site%3Achocolatecoveredkatie.com+low+carb&oq=site%3Achocolatecoveredkatie.com+low+carb&gs_l=psy-ab.3…26017.27508.0.27755.10.10.0.0.0.0.62.519.10.10.0….0…1c.1.64.psy-ab..0.0.0….0.w99_EtibTr8
I’m confused. What do you use for sweetener?
I would use Monk Fruit Sugar. It has 0 calories, 0 grams of sugar, 0 fat, and a glycemic index of 0. I think it tastes exactly like sugar! Unfortunately, you cannot bake with it but for this delicious sounding recipe, it would be perfect! Here is a link:https://foodinsight.org/everything-you-need-to-know-about-monk-fruit-sweeteners/
I don’t think that this is any sweeter than sugar, but perhaps when they sell it as a sugar substitute they use fillers so that it becomes easy to use in familiar amounts.
Is there a substitute for coconut oil in far bombs? Thanks
Yes just make these: https://lett-trim.today/2019/03/11/keto-brownie-bombs/%3C/a%3E%3C/p%3E
Monk Fruit Sugar would work well. Here is a link: https://foodinsight.org/everything-you-need-to-know-about-monk-fruit-sweeteners/
I would use Monk Fruit sugar to sweeten. It has 0 grams sugar, 0 carbs, and a glycemic index of 0. It also tastes (to me) exactly like sugar. Unfortunately you cannot bake with it but for these . . it would be perfect!
I am just wondering . . . can these be frozen? I thought they might keep longer if frozen. Thanks!
Yup 🙂
Yes! I keep mine in the freezer because I actually prefer them frozen since it adds some crispness/crunch. In terms of how long, I can tell you I probably kept them in the freezer longer than would be recommended because I forgot they were there but when I got around to finding them and then eating them many months later they were just as fantastic as the day I froze them.
I love the look of these! I want to make it for my kid but I don’t feed him stevia, erythritol or refined sugar. Does anyone know how it works without sugar or substituting with dates, date syrup or honey?
Thanks a bunch!
I’ve used both honey and maple syrup to sweeten this recipe without issue. Enjoy!
I have made these several times and they are always a hit. Wanted to share that I don’t have many tins or molds in my kitchen so I used a regular cupcake pan to make these complete with cupcake liners that were only filled about maybe a quarter of an inch. When they come out they look like reese’s peanut butter cups thanks to the ridges from the cupcake holders. Adds to that “I’m indulging myself with a very special treat” feeling, I think, to have the ridges. Hope the tip helps others enjoy!
Thank you so much for making them!
Hi Katie,
Love your website. How brilliant are you?
For the strawberry fudge you suggest using cocoa butter and coconut oil. How much of each?
Hi! It’s still the base recipe above the strawberry version, so use the same amount of coconut oil and just use coconut butter as the nut butter of choice 🙂