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:
These are absolutely beautiful. I can’t wait to give them a go!
http://www.everytreeofthegarden.net
Love strawberries and coconut.
I will defiantly try your strawberry fudge.
Thanks for sharing!
Am I supposed to pur’e the strawberries ? For strawberry fudge ? It’s not explained. Thanks
Elaine
Firstly, even though the pics are so simple, I love all the colours together!! I make homemade chocolates all the time. http://www.bitesforfoodies.com/recipes/two-bite-chocolates/
I love coconut oil AND I actually have a hard time enjoying ”real’ chocolate ever since I started making these. I haven’t attempted any other flavours yet but I would be inclined to taste the pistacchio ones!! Right now my fave is with peanut butter!
http://www.bitesforfoodies.com/recipes/chocolate-peanut-butter-cups/
Hi Katie. Thanks for your great website. How can we, poor Europeans hehe, convert the “cups” and tbsp recipe instructions properly ? With grams it’s soooooo sooooo much easier 🙂 Thanks and keep the great recipes coming our way 🙂 Cheers from France.
I live in a rural part of Alaska and this year the wild blueberries are the size of marbles! I will try blueberries fudge with these oh so good blueberries!!
I love your blog my dear. So very delicious.
If the recipe needs both coconut oil and butter, how much of each?
I think you just use the same amount of coconut butter as you would have peanut butter (1/2 cup)… they are interchangeable for those recipes (both “nut butters”), texture-wise.
Which tastes most like normal, original fudge?
Chocolate!
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!