Here is a scrumptious combination of chocolate and coconut fudge topped with toasted coconut flakes.
These rich and moist coconut fudge bars are made of four different forms of deliciously healthy coconut: shredded coconut, coconut oil, coconut milk and coconut butter. To add additional smoothness and flavor I added ⅓ cup of good healthy cacao butter.
The chocolate fudge layer is by itself to die for!
You won't be disappointed when you make this!
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Coconut Fudge (Vegan, Paleo)
Ingredients
Chocolate Fudge:
- ¼ cup coconut oil, melted
- 3 tablespoons raw cacao powder
- 2 tablespoons raw honey, or maple syrup
- ¼ cup semisweet mini chocolate chips
- pinch fine himalayan salt
- 1 teaspoon vanilla extract
- ½ cup blanched almond flour
Coconut Fudge:
- ⅓ cup cacao butter
- ⅓ cup coconut cream
- ¼ cup coconut oil, melted
- 5 tablespoons coconut butter, melted
- 2 tablespoons raw honey
- 1 teaspoon vanilla extract
- 1 ½ cups unsweetened shredded coconut
- pinch fine himalayan salt
- ¼ cup toasted coconut flakes
To see the brands I use, click each ingredient above or visit my Amazon shop.
Instructions
Chocolate Fudge:
- In a double boiler over simmering water, whisk together the coconut oil, cacao powder and honey.
- Once ingredients are combined, add the chocolate chips and stir until melted.
- Remove from the stove and using a rubber spatula mix in the vanilla extract, salt and almond flour.
- Spread mixture on the bottom of a 7x5-inch dish lined with parchment paper.
Coconut Fudge:
- Melt the cacao butter in a double boiler over simmering water.
- Remove from heat and mix in the coconut cream, coconut oil, coconut butter, honey, vanilla, shredded coconut and salt. Tip: if your coconut oil or coconut butter are not melted, place jar in a bowl of hot water until it melts.
- Spread mixture evenly on top of the chocolate fudge and refrigerate until set.
- Toast the coconut flakes in the oven and sprinkle on top of the fudge. Cut into squares and serve. Keep refrigerated.
Notes
Coconut cream is the thick cream that forms on the top of a can of full fat coconut milk when left in the fridge overnight.
Recipe make about 6 2-inch squares.
Nutrition per serving
Calories: 651.8kcalProtein: 6gFat: 60gSaturated Fat: 41.8gSugar: 18.2gFiber: 8.8gCarbohydrates: 29.6gNet Carbs: 20.8g
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