Coconut Cashew Fudge

photo by recipe author

Servings: 6
Preparation Time: 5 minutes

1/4 cup coconut oil
2 tablespoons maple syrup
1/4 cup cocoa powder
1/4 teaspoon vanilla
pinch salt
1/2 cup shredded coconut
1/2 cup cashews

Mix and heat coconut oil, maple syrup and cacao powder over low heat until well combined. Turn off heat, and stir in vanilla and salt. Then stir in coconut and cashews.

Allow to cool in the refrigerator for at least an hour, and store in the refrigerator.

Kelly from Monterey, CA won $50 for this recipe and photo! Submit your recipes here!

Published on November 9, 2016

(13 votes, average: 3.85 out of 5)

5 Comments

Debbie Riggs December 24, 2016 at 10:25 am - Reply

I am very disappointed in this recipe, especially since I was making it for Christmas. Yes, it did take 10 minutes but it lumped together, had way too many cashews for the fudge and the fudge was dark, just like powder is, not creamy light brown. The taste was not acceptable and cooling did not solve the problem of the oil separating. Do the Tropical Traditions people make the recipe to be sure it will make the same as the picture? Now I have to get more supplies to make my own version of fudge that I know will turn out. 😞

Admin - Orissa January 9, 2017 at 4:32 pm - Reply

Debbie, thank you for sharing your concerns, perhaps some of our other readers can help troubleshoot this recipe with you and share tips they have with making it successfully. We do not test every recipe submission that we publish. We ask that the authors who submit the recipes MUST have already tested and know their recipe works and also include their own photo of their finished product to prove that the recipe works.

Charlene December 16, 2016 at 8:46 am - Reply

I’ve made a similar version of this recipe and it does NOT get sugary. You keep it chilled in an air-proof container and it is very creamy and delicious and HEALTHIER than regular fudge!

Carol November 10, 2016 at 11:26 am - Reply

A tasty combination of some of my favorites, quick & easy to make!

joyinthearts November 10, 2016 at 8:35 am - Reply

I am confused.  I make a lot of fudge and I always follow the recipe that says to bring it to a boil until it reaches the soft ball stage (140 on candy thermometer), and then to add the nuts and such – – and then beat it until it turns glossy where one then puts into a pan – – won’t this fudge get sugary if one does not boil the foundation?

Coconut Cashew Fudge