Coconut Almond Fudge

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1 cup virgin coconut oil
¼ cup carob (or cocoa) powder
¼ cup almond butter
¼ cup raw honey
1 tablespoon vanilla
1 teaspoon almond extract
chopped almonds or nuts of your choice
dried coconut
chopped sunflower seeds

Place all ingredients except the nuts, coconut and sunflower seeds in a large glass bowl and set in simmering water and mix until everything is well blended. Stir the desired amount of the last three ingredients.

Spread fudge in a 9×12 glass pan with buttered parchment paper. Cool in refrigerator or freezer.

Recipe submitted by Kim, Chickasaw, OH

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Published on March 26, 2008

(1 votes, average: 5.00 out of 5)

2 Comments

Gala October 24, 2015 at 5:09 pm - Reply

This recipe is amazing! I used cashews for the nuts, I did not use any seeds, and it came out DELICIOUS!

Stefanye July 15, 2012 at 10:05 pm - Reply

This fudge is awesome!  I made it with a tweak or two.  Here’s what I did:  I used cocoa and added probably 1 T extra (I like dark chocolate), but I had to add a little bit more honey because it was a little bitter.  I forgot the almond extract, but it was fine without it and I also didn’t use sunflower seeds.

I toasted a cup of raw almonds on a cookie sheet (for about 6 minutes at 350 deg.) and then coarsely chopped them and I also added 3/4-1 cup of unsweetened shredded coconut.  I put it in the freezer for a few minutes and OMG what a treat!   I’ve been trying to find ways to get in more coconut oil per day and this will make it easy.