Healthy Homemade Fudge: A Great Gift!

IMG_6843Need 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.

About Lindsay

Lindsay Edmonds is first a lover of Jesus, wife, mother of four, homemaker, and writer. She loves inspiring women around the world toward simple, natural, and intentional living for the glory of God.

86 Responses to Healthy Homemade Fudge: A Great Gift!

  1. Ursula November 14, 2013 at 6:41 pm #

    thanks for that recipe! I added some shredded coconut for the ones who like texture.

  2. Clare April 29, 2013 at 11:38 am #

    Sounds wonderful and i will make it this week with coconut oil! PLEASE PLEASE DO NOT USE PALM OIL

    Please consider removing it from the recipe all together

  3. Raizy January 25, 2013 at 6:35 am #

    I am so excited to make this, however, I am concerned about the high phytate levels in cocoa. What do you think?

  4. Melissa November 5, 2012 at 1:31 pm #

    Made it and it’s fantadtic. A little peanut on top was like a little piece of Heaven. :-) Just curious, have you tried making other flavors? Using PB2 to make peanut butter fudge, or add mint extract for a chocolate mint??

  5. B October 5, 2012 at 3:44 pm #

    Thanks for the recipe! I’m going to try it.

    I wanted to comment that the writing on your blog is almost impossible to read because there isn’t enough contrast between the brown background and font color. I actually have to highlight the text to read it. Maybe a lighter background color or change the font to white? Thank you!

  6. Marie September 8, 2012 at 4:07 pm #

    Can’t wait to try this!! I’m going to try the peanut butter add-in as another commenter mentioned. I am VERY excited about this.

  7. Lynn Clark June 6, 2012 at 5:02 pm #

    i mixed all 3 ingredients (2 tablespoons of each) then put in microwave 12secs , stirred more and poured into soft flexible ice tray. Put in freezer and it was done in 25 mins. loved it.

  8. Margaret April 24, 2012 at 3:00 pm #

    I didn’t melt so I avoided all the problems and mess….I just mixed all the ingredients at room temperature with a hand mixer (after folding in the cocoa so it didn’t fly everywhere) and refrigerated. It was fabulous!

    Wonder what the calorie count per square is…????

  9. bluebell March 15, 2012 at 9:19 pm #

    Very good fudge!!! Found this recipe tonight and made it. The family loved it. Easy and healthier than the usual version. thanks

  10. Barbara February 5, 2012 at 2:41 pm #

    Sounds yummy, easy, and healthy!
    2 questions:
    Can BLACK WALNUTS be used in this fudge recipe? I don’t know if the flavors will compete or compliment.
    Also, can this finished fudge be sent through the mail for a Valentine’s gift, or will it melt in route?

    • Lindsay February 6, 2012 at 3:01 pm #

      You are welcome to chop up some nuts to be used in the recipe. I would not recommend sending it through the mail as it is very melt-able. It needs to be refrigerated at all times.

  11. Julie January 6, 2012 at 11:19 pm #

    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!

  12. April November 15, 2011 at 11:08 am #

    Help! The fudge batter separated. What now?

    • Lindsay November 15, 2011 at 1:10 pm #

      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.

      • Amy February 10, 2012 at 1:41 pm #

        That happened to me as well and it seems like two different textures as well. Do you think it could be re-heated some to mix back together? Do you think it’s weird to still try to give it as a gift?

  13. Charlotte October 29, 2011 at 10:41 am #

    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.

  14. Cheryl August 21, 2011 at 1:06 pm #

    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!

  15. Mommyof4 February 24, 2011 at 8:01 am #

    I was wondering whether the palm oil mentioned was instead of the coconut oil?…. and if its the palm oil vegetable shortening?

    • Lindsay February 24, 2011 at 2:48 pm #

      It can be used as a substitute for coconut oil. You want an all natural palm oil as described here.