Coconut Oil Fudge with Nuts & Fruit

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Preparation time: 15 minutes
Servings: 25

2 cups virgin coconut oil, softened
3/4 cup finely chopped nuts
1 cup organic cocoa powder
7 tablespoons maple syrup or honey
1/4 cup chopped dried organic cherries
1/4 cup chopped dried organic cranberries

Prepare all ingredients before mixing together.

In the bowl of a standing mixer stir coconut oil until creamy with no lumps (if oil is too thick set bowl in warm water). Add nuts, cocoa powder and sweetener, mixing after each ingredient. Mix the dried fruit in.

Spread fudge into 7×11 or 8×8 inch pan and refrigerate or freeze until firm. Cut into squares and serve. Keep refrigerated.

Recipe submitted by Mike, Hobart, WA

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Published on December 10, 2009

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3 Comments

Shirley November 19, 2012 at 7:06 pm - Reply
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Can I use Coconut Creme
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Sarah February 7, 2010 at 11:55 pm - Reply

Yes, it will. It adds texture and give you more of a “bite”, contrasting the smooth, rich fudge.

Clint February 6, 2010 at 4:46 pm - Reply

I made this without nuts or fruit and it’s super rich.  Will adding fruit and nuts settle it down a bit?

Coconut Oil Fudge with Nuts & Fruit