Coconut Oil Fudge

This decadent creation combines the smooth richness of coconut oil with the luscious swirls of peanut butter and dark chocolate. This Coconut Oil Fudge recipe proves you can have it all - indulgent flavors while still keeping your health goals in check.

Course Dessert, Snack

Cuisine American

Prep Time 5

Cook Time 10

Freeze 30

Total Time 45

Servings

Calories 145kcal

Author Sharon Rhodes

Ingredients

FOR THE FUDGE

1 cup peanut butter
¼ cup coconut oil
1½ tbsp. maple syrup
⅛ tsp sea salt
½ tsp vanilla

FOR THE MARBLED TOP

¼ cup dark chocolate chips
1 tsp coconut oil

Instructions

Line a 9x5 loaf pan with parchment paper and set aside.
Next, in a small saucepan, over medium-low heat, melt together the peanut butter, coconut oil, maple syrup, and salt and stir until smooth. Remove from the heat and stir in the vanilla.
Pour the mixture into your prepared dish.
Then, in another small saucepan over medium-low heat, melt together the chocolate chips and coconut oil by stirring until smooth.
You could also use a microwave for this step, cooking in a microwave safe-bowl and stirring at 10-second intervals until smooth.
Drizzle the melted chocolate over the fudge and then use a toothpick to make the marbled effect by dragging and swirling the toothpick through the chocolate.
Freeze for 15-20 minutes to set. Slice into 16 squares.

Video

Notes

Storage tips

This treat WILL MELT at room temperature.

Through trial and error, I have learned that it is best stored in an airtight container in the freezer. Even keeping the container of fudge in the fridge is a little too soft unless you stick it in the coldest, darkest depths of your refrigerator.

Store the sealed container in the freezer for 1-2 weeks.

Nutrition