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Coconut Oil Fudge

5 from 2 votes

Coconut Oil Fudge – Just 3 ingredients, healthy & vegan, with a keto option and endless flavor possibilities!

healthy fudge flavors

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

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
Coconut Oil Fudge - 3 Ingredients, healthy & vegan, EASY to make - FLAVORS include chocolate, pistachio, peanut butter: @choccoveredkt

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

Low Carb Keto Coconut Oil Fudge, 6 new flavors
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Coconut Oil Fudge

With just 3 ingredients, this healthy and vegan coconut oil fudge recipe can also be sugar free and keto friendly.
Prep Time 5 minutes
Total Time 5 minutes
Yield 8 – 14 servings
5 from 2 votes


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


  • 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.
    Strawberry Fudge: coconut butter + coconut oil + sweetener + 1/2 cup sliced strawberries
    Peanut / Almond Butter Fudge: peanut or almont butter + coconut oil + sweetener + optional pinch salt
    Pistachio 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 cinnamon
    Gingerbread Fudge: peanut or sunbutter + coconut oil + molasses + optional 1/8 tsp powdered ginger
    Chocolate Fudge: coconut or sunbutter + coconut oil + sweetener + 1/4 cup cocoa powder + 1 overripe banana or additional 2/3 cup coconut butter
    View Nutrition Facts


Also be sure to try these chocolate Keto Brownies.

Have you made this recipe?

Tag @chocolatecoveredkatie on Instagram


More About The Cookbook

Recipe of the Day:

Low Carb Ice Cream

Keto Ice Cream Recipe

Published on July 18, 2016

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
featured on The 
Today Show, CNN, 
Fox, The 
Huffington Post, and 
ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day.

Learn more about Katie

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  1. 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.

  2. 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!

  3. 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 🙂

  4. 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? 🙂

  5. 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.
    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!

  6. 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.

    • 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.

  7. 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!!

    • 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”!

  8. 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!

  9. 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?

  10. 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? 🙂

  11. 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?

    • Jason Sanford says

      You can experiment with cacao butter instead if you like the taste. Unfortunately coconut oil will melt at room temperature.

  12. 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.

  13. 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.

  14. 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!

  15. 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!

    • 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.

  16. 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!

  17. 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!

  18. Judy Osborne says

    5 stars
    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?

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