Smooth, melty, delicious healthy lemon fudge.
Traditional lemon fudge is one of those desserts that couldn’t possibly be mistaken for something even remotely healthy. Many of the most popular lemon fudge recipes are made up of 1/2 cup butter, 2/3 cup sweetened condensed milk, 3/4 cup marshmallow cream, and an entire 2 packages of white chocolate chips… Oh hi, ridiculous sugar overload!
This vegan & no-bake lemon fudge is incredibly rich and smooth, without any of those sugary ingredients.
Clean Eating Almond Butter Fudge
Sugar Free Chocolate Fudge (reader favorite)
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Healthy Lemon Fudge
Healthy Lemon Fudge – 5 Ingredients!
Ingredients
- 1/2 cup melted coconut butter
- 2 tbsp virgin coconut oil
- 1 tbsp lemon juice
- 1 tbsp pure maple syrup OR stevia drops to taste (increase coconut butter by 1 tbsp if using stevia)
- zest of 1 lemon
Instructions
Combine all ingredients, either in a small blender or food processor OR by melting both the coconut butter and oil first, then stirring by hand until smooth. Transfer to a plastic container or to candy molds. Freeze until firm, then store leftovers in the fridge or freezer.
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Link Of The Day:
Healthy Creme Brulee – With A Secret Healthy Ingredient
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This was so good, that it almost didn’t make it into the moulds! I used lemon stevia drops to sweeten, and it was delicious. It was also so easy and quick to make. Thanks, Katie!
These are the bomb! Love lemony treats. I’m on such a restricted diet (for health reasons), and this recipe was one I could enjoy. Thank you!
Could I use pure golden blossom honey instead of maple syrup?
Wow! What a great website. Thank you so much for all these healthy recipes. My one year old son has a gluten allergy, so this is just what i needed.
This is both the easiest and the tastiest whole food plant based dessert I have ever had. Make sure you thaw before serving. Definitely a keeper!
Can I replace the coconut butter with cacao butter? Thanks.
You can always experiment!
You can always experiment! 🙂
YUM!!! I cannot wait to try this! I love lemon anything! And I also love that there are very few ingredients.
I didn’t think I’d be able to screw up a recipe with only five ingredients and no cooking required, but unfortunately I guess that’s one of my skills! Although I used all room-temperature ingredients, I worked too slowly, and my coconut oil and butter were quite thick by the time I stirred in my maple syrup. I think I still managed to stir everything together fairly well, but I’m not sure if the semi-hardened coconut affected the texture or appearance of the final product. Still, I liked the coconut-lemon flavor of the end result, though I would have wanted it a bit more lemony. My lemon was small, so I didn’t get a ton of zest, and I also used a smidge under 1 T of lemon juice. If I make this again, I’ll work faster and up the lemon!
You could just heat slightly in the microwave or on the stovetop to liquify.
I made this. I used the zest and juice from a large lemon. I did not measure it but it was probably more than the recipe. I also added lemon extract. The cocnut flavor is still there, although, not as strong as I have tasted in other coconut butter creations. It does have the chalky texture of coconut butter which I do not enjoy. I do enjoy the sour lemon flavor. I also added diced dried pineapple. It would have been great for these to be creamier. I may try again with butter and coconut butter combination to improve the texture.
This is delicious. A nice little treat. I used refined coconut oil so I didn’t notice much coconut flavor other than a little from the manna. The lemon juice was vibrant. Great recipe.