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)
Healthy Lemon Fudge
Healthy Lemon Fudge – 5 Ingredients!
Print This Recipe
[mrp_rating_result show_count="false" show_rich_snippets="false"]
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.
Link Of The Day:
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Linda @ The Fitty says
Is coconut butter the same as cocont manna? Like, creamed coconut?
Taryn Barton says
https://chocolatecoveredkatie.com/2012/06/30/coconut-butter-and-coconut-oil/
Amy says
Is there anything I can sub for coconut butter?
Barb says
Are you allergic or just can’t find it? If you can’t find it you can make your own https://chocolatecoveredkatie.com/2011/01/26/make-your-own-coconut-butter/
Simone Bryan says
I am allergic to Coconut so can I use Crisco or Natural Butter? Oil and I sub Olive or anything?
Ann says
You could use any nut/seed butter. She has recipes for other “nut butter” fudge. I definitely wouldn’t use Crisco, though.
Allie says
This looks so good!! I have everything but the coconut oil. Making this SOON!
Barb says
Looks delicious! I just made your chocolate peanut butter fudge that you posted on instagram the other day and it was hard to keep my hands off of! 🙂
Sarah @ Bourgeois Essence says
oh how cute and delicious they look! How come I have never seen lemon fudge in Swizerland??! I have to change that and introduce my family to it ASAP
Hannah says
I just made this! I used homemade coconut butter and zest and juice of 1 lemon, which was about a tbsp of lemon juice. And I used agave in place of the maple syrup. It is so delish!!!
Kandice Bush says
does it have a strong coconut flavor?
Chocolate Covered Katie says
I think the lemon masks any coconut flavor!
Cassie says
LEMON FUDGE?! I can’t believe that you made this idea real! What a clever recipe this is!
Barb says
Hi, I subscribed to receive your recipes by email and it has worked for the past year or so but emails have stopped in recent weeks. I tried to subscribe again and received an error msg saying my email address is already on your mail list. Do you have any suggestions how I might fix the issue? Apologies if this is the wrong place to post my question.
Taryn Barton says
I think I need to make this.
Bailey says
On my to do list! 🙂 🙂
Julie Hunter says
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!
Janet skotnicki says
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!
Emily says
Could I use pure golden blossom honey instead of maple syrup?
Bree Jensen says
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.
Stephen says
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!
Oriana says
Can I replace the coconut butter with cacao butter? Thanks.
Julie Dove says
You can always experiment!
Julie Dove says
You can always experiment! 🙂
Katie says
YUM!!! I cannot wait to try this! I love lemon anything! And I also love that there are very few ingredients.
Diana says
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!
Shannon says
You could just heat slightly in the microwave or on the stovetop to liquify.
Juanita says
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.
Jennifer says
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.
Wendy says
These are so delicious!!!! I made my own coconut butter then didn’t know what to do with it until I found this recipe! Melts in my mouth! Thank you!
CCK Media Team says
❤❤