Coconut Oil Fudge is paleo, dairy-free and gluten-free delicious dessert! 4-ingredients and only 5 minutes to make, so easy and quick!
Coconut Oil Fudge is naturally sweetened, dairy-free, gluten-free and packed with just healthy nutrients. It isn’t a low-calorie recipe, but it is very low in lipids and uses natural sources of sweetener.
Similar recipes use nut-butters (almond or peanut), but certainly healthier and finally tastier is with ground nuts! To skip store-bought kind nut butter, loaded with sugars and preservatives (check out their whole ingredient list!), I decided to use just ground almonds. The taste is great! Only if you have homemade almond or peanut butter, would be a good option.
Make Sure To Choose Organic, Virgin Coconut Oil, Not Refined
In order to get impressive health benefits of coconut oil, make sure to choose organic, virgin coconut oil, not refined! The unique combination of fatty acids in coconut oil can have positive effects on your health.
It contains saturated fats that can boost fat burning and provide your body and brain with quick energy. They also raise the good HDL cholesterol in your blood, which is linked to reduced heart disease risk. The fatty acid in coconut oil can kill harmful microorganisms, may reduce seizures, boost brain function in Alzheimer’s patients. Coconut Oil can help you lose fat, protects your skin, hear and dental health.
Most health food stores should carry 100% virgin unrefined coconut oil, or you can purchase it online.
How Do You Make Coconut Oil Fudge?
In a small saucepan combine all ingredients (coconut oil, cacao, ground almonds and maple syrup), heating over medium-low heat. Whisk until smooth and well combined. This should not take more than a few minutes. Unlike most vegetable oils, coconut oil is solid at room temperature.
On cold winter months, coconut oil is even more hardened, but it will melt at 76 degrees F. So, just low heat and whisking will make mixture better combined.
Pour the mixture into prepared pan (with parchment paper), and place in the fridge to harden, about an hour minimum.
You can experiment with ingredients like, peanuts, walnuts, any other nuts or combination of nuts instead of almonds; agave syrup instead of maple syrup, cocoa powder instead of cacao powder…
Optionally, decorate your Coconut Oil Fudge with coconut powder and cane sugar (organic). Store Coconut Oil Fudge in the refrigerator, at room temperature it gets soft pretty fast.
- ½ cup Coconut Oil (virgin, unrefined)
- ½ cup cacao powder
- 1 cup grounded almonds
- ¼ cup maple syrup
- Coconut powder and brown sugar mix (optional), for garnish
- Line a loaf pan with parchment paper and set aside.
- In a small saucepan combine coconut oil, cacao, ground almonds and maple syrup.
- Heat over medium-low heat, whisking, just until smooth and combined.
- Pour the mixture into prepared pan.
- Place in the fridge to harden and set, about 1 hour.
Store Coconut Oil Fudge in fridge or freezer.
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