Need a simple easy treat to give away this holiday? How about some delicious healthy fudge that is incredibly easy to assemble? I adapted this recipe from Kimi’s edition of healthy fudge. I don’t use coconut sugar, so I had to do some experimenting to use with honey. I used raw honey to sweeten and it is a delicious combination of three simple ingredients -cocoa powder, coconut oil, and honey! Whip it up in your blender and solidify in the fridge, and you are set! This is a great little nutritious gift idea for him or her (especially the guys!) and also an very easy dessert for guests. I have served it several times over the last few months and always received great reviews.
1 cup cocoa powder
1 cup coconut oil, divided (virgin unrefined coconut oil is recommended for its nutritional value), palm oil or butter
3/4 cup honey (raw honey is recommended again for its nutritional value)
Gently melt half of the coconut oil in a small saucepan. Allow too cool slightly. Place the remaining 1/2 cup solid coconut oil in your blender with the cocoa and honey. Carefully add the melted coconut oil and pulse a few times till smooth. Make sure not to over blend or else it can seperate. Line a bread pan with a layer of parchment paper or saran wrap. Carefully pour the fudge into the pan. Place in your refrigerator until solid, about 1 hour. Gently remove from pan and cut into squares. Makes about 12-15 squares. Store in refrigerator till ready to serve.
Note: I found that if I melted all the coconut oil, the final result was a very stretchy, wet fudge. For the more solid fudge like texture, I melt half of the oil, just enough so that it blends together well, and this seems to work perfectly.
Thanks so much for this recipe!! I’ve found I like this even better than “regular” fudge! I made this last Christmas & again this Christmas and gave some to a friend who subsequently asked me for the recipe. This last time I made it with only 2/3 cup honey & it was still plenty sweet.
This is definitely a keeper!
Help! The fudge batter separated. What now?
I’ve noticed this happens when your oil is too hot. It will still solidify in the fridge but will have more of a layered look.
Thank you very much for this recipe! I found it almost a year ago when we were on the GAPS diet and Valentines was approaching. My kids wanted some candies like usual, and this satisfied all of us! I made a trial batch in January, and on Valentines we used it for peanut butter cup candies (pour a bit into silicone muffin cups, let harden in fridge for a few minutes, cover with a dollop of peanut butter and more of the chocolate mixture, and set in fridge). They were SO delicious!!! Better than Reese’s, and those have been my favorite candy since early childhood. I can’t believe I can make better ones myself! For Easter we made this basic recipe but I poured it into cookie cutters in a pan and carefully set in the fridge. It worked beautifully, so the kids had large, shaped candies — if I’d had sticks to insert they could have been lolipops! We love it with coconut oil, but this time we’re out so I’m going to try butter for our Halloween candies.
Wow thanks this turned out great!…..I used half coconut oil and half butter. Satisfies that chocolate craving. I didn’t think it would be sweet enough but it’s perfect. Thanks!
I was wondering whether the palm oil mentioned was instead of the coconut oil?…. and if its the palm oil vegetable shortening?
It can be used as a substitute for coconut oil. You want an all natural palm oil as described here.