Coconut Oil Chocolate-Walnut Freezer Fudge

Coconut Oil Chocolate Walnut Freezer Fudge

photo by recipe author

Servings: 24
Preparation Time: 5 minutes, plus chilling

2 cups virgin coconut oil (this is a good time to break out the Gold Label)
1 cup raw or natural unsweetened cacao powder
1/3 cup grade B maple syrup (you could also substitute honey)
1 1/2 cups walnuts (raw or roasted), roughly chopped

1. Whip coconut oil in the bowl of a standing mixer until fluffy (2-3 minutes).

2. Add cocoa powder and maple syrup and continue to whip until completely combined (about 1 minute, but you might need to scrape the sides a couple of times).

3. Add chopped walnuts and mix just to combine.

4. Spread into a 9″x9″ baking pan. Chill in the refrigerator until set (at least 1 hour). Cut into squares and enjoy (store in the fridge or freezer).

Recipe submitted by Sarah, Marietta, GA

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Published on May 28, 2012

(38 votes, average: 2.87 out of 5)

11 Comments

Cindy December 11, 2013 at 1:02 pm - Reply

This is excellent! We have enjoyed other freezer fudge, but this is the best!!! Made it with honey, stevia and pecans. Wonderful!

anna July 18, 2013 at 6:12 pm - Reply

Does anyone have a maple version of this fudge?

DLiesner May 14, 2013 at 5:08 pm - Reply

Burning sensation possibly from cocoa processed with alkali or possibly too much cocoa for you

Lynn July 12, 2012 at 2:00 am - Reply

I made this fudge but it had a burning sensation. Does anyone know what might have caused this?

Martie June 21, 2012 at 2:07 pm - Reply

Thanks for the wonderful recipe! Have made it twice  now, the first time it was cooler in our house and the coconut oil whipped up great. This time, it wouldn’t whip at first until I read about placing it in the fridg. for a little while to have it start to harden. Then it whipped up great! ——– It’s great to use to cover the “Healthy Mounds or Almond Joy Bars” that I found the recipe on line for. 
Thanks for sharing!

Lisa May 31, 2012 at 7:12 pm - Reply

Ina, I whipped it when it was pretty hard (68 degrees in the house) and it whipped beautifully.  I was surprised.  Still, I did not like the taste of this recipe and would have to alter it if I make it again.

Terri May 31, 2012 at 5:54 pm - Reply
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too oily, and not sweet enough.
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Judith May 31, 2012 at 2:18 pm - Reply

I tried to make this today using liquified CO- didn’t whip up at all. So I poured it back into my measuring cup and it is currently in the fridge. I believe this will solve the problem of it not whipping up (though I did attempt to) while in liquid form. 
Cannot wait to finish this recipe!
:)

Stefanye May 31, 2012 at 12:31 am - Reply

I had to play with this recipe a little, but it turned out great!  My jar of coconut oil had been on the stove so it was soft – too soft.  I beat it for about 5 minutes, but ended up having to put it in the ‘frig until it got cold.  Then I used the Hershey’s Special Dark Cocoa and it was much too chocolatey and I’m a dark chocolate fan.  I would suggest starting with maybe 1/2 to 2/3 cup of cocoa and add to taste.  Because it was almost bitter, I added a little extra maple syrup and a little shredded coconut to add volume.  It turned out to make an awesome fudge, but when I make it again, I’ll tweak the recipe just a little.

Carole May 29, 2012 at 9:10 pm - Reply

I just made this fudge. It’s good!! I softened the coconut oil first as I wasn’t sure either but discovered it thickens quicker from it’s original consistency. I ended up refridgerating the oil I’d softened so that it would thicken. Then it was able to be easily whisked to a thick creamy texture. Added puffed quinoa and raw pistachios into the mix as well, sprinkling chopped pistachios over the top before setting in the fridge.

Ina May 28, 2012 at 9:00 pm - Reply

What consistency is the coconut oil when you whip it? Here it’s usually pretty stiff unless I melt it.

Coconut Oil Chocolate-Walnut Freezer Fudge