Coconut Butter Fudge

Do you remember the time you found that new recipe that called for an ingredient you don’t typically keep in your house, so you went out and bought the ingredient but somehow ended up losing the recipe, leaving you stuck with this one ingredient you never use? If you cook/bake, this has might have happened to you before, and that is what led me to this recipe.

Awhile ago we acquired two jars of coconut butter, but have since lost the recipe that we got them for. I’ve been on a baking binge lately and my Mom said if I wanted to make something, I had to find something that used coconut butter so it can stop collecting dust on the shelf!

So I did.

😀

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This my friends, is coconut butter fudge. It is also probably the most incredible fudge you will ever eat. It is heavenly. I’ve had several people tell me they could eat the entire pan, and others who I didn’t expect to like it, love it! Even someone who doesn’t like coconut liked the fudge! Better yet, the recipe is so ridiculously simple, you won’t believe it!

Chocolate Coconut Butter Fudge

  • 1/2 cup coconut butter (a.k.a coconut spread)
  • ½ cup coconut oil
  • ½ cup cocoa powder
  • ¼ cup raw honey
  • 1 tsp. vanilla extra
  • 2 tsp. peppermint extract (optional)
  • 1 cup unsweetened, shredded coconut (optional)
  1. In a food processer, combine coconut butter, coconut oil, cocoa powder, honey, peppermint and vanilla until well-combined. Add shredded coconut and pulse until just combined.
  2. Spread mixture into an 8×8 square glass pan and smooth the top evenly. Refrigerate for at least 30 minutes. (*Don’t worry if the mixture is super runny when you pour it into the pan, it will harden!)
  3. Remove pan from fridge and cut fudge into squares. (*If the fudge is too hard to cut, let sit at room temperature for 5 minutes and try again.) Loosen squares with a small spatula or fork, transfer to container and store in the refrigerator.

Coconut Citrus Fudge

  • 1 cup coconut butter (a.k.a coconut spread)
  • 1 cup coconut oil
  • ½ cup raw honey
  • 1 Tbsp. your choice of citrus zest (I mixed lemon and lime together – YUM)
  • 2 Tbsp. your choice of citrus juice
  • 1 cup unsweetened, shredded coconut (optional)
  1. In a food processor, combine coconut butter, coconut oil, honey, zest and juice. Process until well-combined. Add shredded coconut if using and pulse until just combined.
  2. Spread mixture into an 8×8” square glass pan and smooth the top evenly. Refrigerate for at least 30 minutes. (*Don’t worry if the mixture is super runny when you pour it into the pan, it will harden!)
  3. Remove pan from fridge and cut fudge into squares. (*If the fudge is too hard to cut, let sit at room temperature for 5 minutes and try again.) Loosen squares with a small spatula or fork, transfer to container and store in the refrigerator.

*Kendahl from Our Nourishing Roots recommends removing from the fridge and letting the chill come off for about 20 minutes before serving. However, I served (and ate!) mine directly from the fridge. No doubt it would be a little creamier and softer if it sat out for a few minutes first but we’ve had a few hot days here so I didn’t want it to melt! I guess it just depends on the situation. 

Now that I’ve used up all our coconut butter (like she asked), my Mom says we need to buy more for some reason…

Do you ever buy new ingredients just to make a certain recipe?

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