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:
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!