Super Walnut Coconut Oil Fudge

Sonymarie, could you give me your recipe using the coconut creme & stevia please.  What kind of Stevia, liquid concentrate or powder concentrate?  What did you mean by the water, do you have a way to substitute maple syrup with stevia/water.  I, too, am sugar free along with gluten free.  Thanks in advance!  Maybe Andrea, the author, has a good answer for me?  Thank you.

Amazing! We loved it. Divine to day the lest. I have my kids snd myslf now on a healthy only diet. Feel amazing cause recipes like this give you that satisfaction of comfort food without hurting your body snd brain

Best ‘candy’ recipe ever!!!! :)

Can this be made without walnuts?  Or should I use another nut?  I am alergic to walnuts, but I would love to make this!
Thanks!

Some of us do not care for maple, I am just wondering ho obvious the maple flavor turns out to be. I can’t wait to try it out. Thanks for the recipe already

I made this last night and tasted a piece this afternoon from the freezer. Its so good! The texture is amazing and creamy  and the flavor is so rich. Its perfect for a chocolate fix. I did not melt or soften my coconut oil, just put it in the food processor with everything else and it turned out great.

I used the honey….it is in the freezer. Can’t wait to surprise my family after dinner. I took a taste….yummmmmm!

So glad you enjoyed it Jenny! And also Renata, it would be fabulous with mint or orange oil! This is a favorite in our house and with my catering clients!

Yvonne, if you give this recipe a go, I really hope you enjoy it!! Again, sorry for the confusion earlier! It breaks my little recipe heart when recipes don’t come across clearyl, so sorry!

Suzanne you can totally use honey if you would like. I have just found that for the most part maple syrup integrates better with the chocolates I make, and when I use honey it sometimes goes together like “oil and water” especially when I mix honey with raw cacao butter, a very tricky bond if trying to produce a professional-like candy bar that is shelf stable. But there is no raw cacao butter in this recipe, so the honey in this fudge should be fine!

I make raw chocolates and cater for a living, and have found that maple syrup always produces the best, smoothest and most like “store bought” chocolates for me. But you are free to use any sweetener you’d like.

I think the ingredient list is being updated as the comments are posted.

Bullets noting all ingredients are better thanks for clarification, was only a question to ensure I had it clear. Don’t really worry about other interpretations! Thanks for clarification…

The ingredients list clearly says ( 1 cup walnut pieces) then ” garnish with 3/4 cup walnuts.” What is the confusion? What did I miss?

It looks like there is a step involving marvelling for the fudge as some of it is white. Also not sure if the total is 1 cup of walnuts and only 1/4 cup goes into recipe? And the reserved walnuts is 3/4 cup.

I’m confused – you say to put 1 cup walnuts in the processor with the other ingredients, then say to reserve 3/4 c walnuts.  So should I put 1/4 walnuts with the other ingredients in the food processor, or do I need 1 3/4 c walnuts altogether?

1/2 a cup of oil

I just made it .It is delicious.Next time I will add orange or mint extract

There appears to have been a typo and has been corrected until the recipe author comments on the mysterious walnut oil ingredient!

Update: walnut oil was indeed a typo. Enjoy the recipe!

Hi — Looks great and I really want to try it.  However, it doesn’t mention how much walnut oil to use.  Please let me know.  — Thanks, Joy