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
Have you made this recipe?
Tag @chocolatecoveredkatie on Instagram
Recipe of the Day:
Marina @ A Dancer's Live-It says
How perfect!! I couldn’t decide which version I want to make so I guess I’ll just have to make them all! 😉
Janine says
Hi Katie, such a great idea for a healthy summer treat! I already read your post about coconut butter because I have some at home but never tried it out. Thank you.
Rachel @ Mesa Cooking Co. says
Okay, these are so fun! Talk about endlessly customizable and totally easy to make a tiny or BIG batch! I will be trying these ASAP. Love the flavor ideas you suggested – they all sound delicious!
Dana says
Hi Katie, Love your site. You are beautiful inside and out (and so are your recipes). The fudge sounds fantastic. I want to make them all, but using coconut butter instead of oil. One question, for the strawberry, banana and chocolate recipes you list coconut oil AND coconut butter. Do you actually need both or can you use additional coconut butter in place of the oil? Thanks!
Kirsten says
If it needs both coconut oil and butter, how much of each?
Mira says
Hi Katie! My husband had a sweet tooth tonight and so we made the peanut butter version with some mini chocolate chips added in before chilling – yum!
Quick question, for the gingerbread flavor, how much molasses did you add?
Thanks! I’m already planning on making these again and soon!
Kathryn says
I would do 2 1/2 tablespoons of molasses. Because the Basic Recipe says 2 1/2 tbsp sweetener, and I believe the molasses works as the sweetener in the gingerbread recipe. That’s how I understand it anyway 🙂
Jeanette says
Hi Katie,
is the nut butter basic receipt the base for all others and the other ingredients are additional to the basic receipt or is it either the basic receipt OR the other? 🙂
Julia @ Sprinkles & Saturdays says
Yum! These look amazing and so easy to make! I especially love the idea of a strawberry fudge. I want to try these asap
http://www.sprinklesandsaturdays.com
caireann says
you need to check your posts out. you have ads advertising for swings and tantra chairs, toys and escorts appearing on your blog pages.
caireann says
Message above for Julia / sprinkles saturdays
Pooja says
These look awesome and so easy. I am going to try making them later today. Thank you
Christina Bauer says
Oh gosh, these look incredible! I just stocked up on coconut butter and coconut oil, so I’ll be making some fudge soon. Perhaps all the flavors!
Mackenzie Lucas says
Oooh! Sounds delicious! I think that I also may try a lemon version! Or a cookie dough, hmm maybe both. 🙂
Bites for Foodies says
Lemon and chocolate are an amazing combo! I’m sure some fresh lemon zest would be delicious in there!
Eryn says
These are absolutely beautiful. I can’t wait to give them a go!
http://www.everytreeofthegarden.net
Anne Sportsmassage says
Love strawberries and coconut.
I will defiantly try your strawberry fudge.
Thanks for sharing!
Elaine says
Am I supposed to pur’e the strawberries ? For strawberry fudge ? It’s not explained. Thanks
Elaine
Bites for Foodies says
Firstly, even though the pics are so simple, I love all the colours together!! I make homemade chocolates all the time. http://www.bitesforfoodies.com/recipes/two-bite-chocolates/
I love coconut oil AND I actually have a hard time enjoying ”real’ chocolate ever since I started making these. I haven’t attempted any other flavours yet but I would be inclined to taste the pistacchio ones!! Right now my fave is with peanut butter!
http://www.bitesforfoodies.com/recipes/chocolate-peanut-butter-cups/
Phil says
Hi Katie. Thanks for your great website. How can we, poor Europeans hehe, convert the “cups” and tbsp recipe instructions properly ? With grams it’s soooooo sooooo much easier 🙂 Thanks and keep the great recipes coming our way 🙂 Cheers from France.
Alicia says
I live in a rural part of Alaska and this year the wild blueberries are the size of marbles! I will try blueberries fudge with these oh so good blueberries!!
I love your blog my dear. So very delicious.
Kris says
If the recipe needs both coconut oil and butter, how much of each?
Alanna says
I think you just use the same amount of coconut butter as you would have peanut butter (1/2 cup)… they are interchangeable for those recipes (both “nut butters”), texture-wise.
Belsante says
Which tastes most like normal, original fudge?
Julie Dove says
Chocolate!
Lydia says
Firstly, I just want to thank you for all of your amazing recipes. I can always count on your stuff to be delicious, no matter how weird the recipe may seem (think black bean brownies).
I made the banana version of these and then I poured melted 80% chocolate mixed with coconut oil on top. Amazing!!
Chantelle K says
Do these hold up if left out on the counter? Do you have a recipe for a fudge that will?
Chantelle K says
Besides the fudge babies… I really like those, but I’m trying to find something without a date flavour.
Julie Dove says
These don’t, but if you melt 1/2 cup peanut butter with 5 oz chocolate chips (or dark chocolate bars, broken up), it makes a lovely shelf stable “fudge”!
Lori Rene says
I’m so excited to have discovered your healthy dessert recipes, Katie! Sweet has always been my favorite flavor. I find it nearly impossible to discipline myself when it comes to sweets! Last night I made the almond butter fudge, and it was perfect! I made trips to the freezer all day to nibble on some. Tonight I made coconut butter in my Ninja (which is awesome!). Then I mixed together the ingredients for the chocolate fudge with banana, but put in freeze dried strawberries and raspberries that I powdered in a coffee grinder, instead of the cocoa powder. The consistency became much thicker (I’m assuming because of the banana), but I was still able to spoon it into molds. I also mixed up the coconut butter, coconut oil, sweetener, and added a quarter tsp of pure peppermint extract for another batch. The peppermint fudge became solid in the freezer very quickly, but the fruit fudge was still a little soft. They are both unbelievably delicious though! I feel like these recipes have great potential for so many flavor combinations!
Stephanie Phelan says
I want to make a cookie dough fudge and I wanted to ask your opinion – I was thinking of loosening the cookie dough with almond milk so that it is texturally similar to coconut butter. I know there are tons of other recipes for cookie dough fudge but they all have an intense amount of sugar and I both dislike taste and I have several GI problems that are exacerbated by sugar. What are your thoughts on a healthy cookie dough fudge?
Julie Dove says
That sounds delicious! Feel free to experiment, and be sure to report back if you do!
Gabby says
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? 🙂
Petra says
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!
Jason Sanford says
You can experiment with cacao butter instead if you like the taste. Unfortunately coconut oil will melt at room temperature.
GiannaT says
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.
Claudia Boutwell says
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?
Jason Sanford says
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.
Ali says
could you please give us some low carb recipes? it seems like every other dietary concern is covered well but that one 🙂 thanks!
Jason Sanford says
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
Lacey Duke says
I’m confused. What do you use for sweetener?
Terry says
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.
Grace says
Is there a substitute for coconut oil in far bombs? Thanks
Jason Sanford says
Yes just make these: https://chocolatecoveredkatie.com/2019/03/11/keto-brownie-bombs/
Terry Adamik says
Monk Fruit Sugar would work well. Here is a link: https://foodinsight.org/everything-you-need-to-know-about-monk-fruit-sweeteners/
Terry Adamik says
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!
Terry Adamik says
I am just wondering . . . can these be frozen? I thought they might keep longer if frozen. Thanks!
Jason Sanford says
Yup 🙂
Carrie says
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.
Milena says
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!
Abby in Ohio says
I’ve used both honey and maple syrup to sweeten this recipe without issue. Enjoy!
Carrie Dodson says
I have made these several times and they are always a hit. Wanted to share that I don’t have many tins or molds in my kitchen so I used a regular cupcake pan to make these complete with cupcake liners that were only filled about maybe a quarter of an inch. When they come out they look like reese’s peanut butter cups thanks to the ridges from the cupcake holders. Adds to that “I’m indulging myself with a very special treat” feeling, I think, to have the ridges. Hope the tip helps others enjoy!
CCK Media Team says
Thank you so much for making them!
Judy Osborne says
Hi Katie,
Love your website. How brilliant are you?
For the strawberry fudge you suggest using cocoa butter and coconut oil. How much of each?
Chocolate Covered Katie says
Hi! It’s still the base recipe above the strawberry version, so use the same amount of coconut oil and just use coconut butter as the nut butter of choice 🙂