This coconut fudge is sweet with a coconut-chocolate flavor and melt-in-your-mouth texture. It stays solid at room temperature, so unlike many raw fudge recipes, it's also portable. The recipe is vegan (dairy-free, egg-free), grain-free (gluten-free), soy-free, nut-free, and refined sugar-free.
This coconut fudge is based on coconut butter. If you're familiar with coconut butter, you know that it begins to melt at 76°F/24°C. The reason the fudge itself does not melt at that temperature is that it relies on the process of seizing.
Seizing is an almost instantaneous transformation of liquid coconut butter from a fluid state to a stiff one. The cause is liquid ingredients, including maple syrup, which this coconut fudge recipe calls for. The oils clump together apart from the water, making the consistency of the coconut butter pasty rather than fluid.
It would seem that seized coconut butter is no good. Seizing is certainly not desirable when making tempered chocolate, for instance. However, the difference is that coconut butter is not pure fat; it doesn't behave like cacao butter. The coconut butter will seize, but it won't turn grainy and clumpy.
Tips for Making Coconut Fudge
Ingredients
This coconut butter fudge calls for only a few basic ingredients:
- Coconut butter: I make my own coconut butter from desiccated coconut. Not only does it take less than a minute in a Vitamix blender, but it's also more cost-effective than buying coconut butter in the store. However, store-bought coconut butter - sometimes called coconut manna - is perfectly fine. Just make sure the only ingredient is coconut. Don't substitute coconut butter with coconut oil or creamed coconut.
- Cocoa powder: Dutch-process cocoa powder is best for a rich dark chocolate flavor, but standard cocoa powder or even raw cacao powder (for raw coconut fudge) also works. Yet another alternative is dark chocolate.
- Maple syrup: any liquid sweetener works for this recipe. I prefer maple syrup, but coconut nectar, date syrup, etc., are great too.
- Vanilla extract: I recommend adding a little bit of vanilla extract for a fully-rounded flavor.
- Salt: a tiny pinch of sea salt is optional, but it helps to balance the sweetness.
How to Make Coconut Butter Fudge
Making coconut butter fudge is as easy as it gets. All you need is a mixing bowl and a spatula.
- Mix the ingredients. Add the coconut butter, cocoa powder, maple syrup, vanilla extract, and sea salt to a large bowl and mix until well combined. The mixture will appear smooth and liquid at first, but as the coconut butter mixes with the maple syrup, the mixture will thicken, aka seize. This is exactly what you want.
- Press the mixture into a pan. Transfer the mixture to a parchment paper-lined baking dish (I used a 6.5" x 6.5"/16.5 cm x 16.5 cm glass container) and press it into a smooth, even layer. The easiest way to do this is to spread the coconut fudge into an even layer first and then use the back of a spoon to smooth it out.
- Chill. Transfer the fudge to the freezer to firm up, for about 30 minutes. Then remove the fudge from the baking dish (by lifting the parchment paper) and cut it into squares. If the fudge is too firm to cut, let it thaw slightly and/or run your knife under hot water for easier cutting.
How to Store Coconut Butter Fudge
- Storing at room temperature: transfer the coconut fudge to an airtight container and store it at room temperature for up to 1 week.
- Refrigerating: transfer the coconut fudge to an airtight container and refrigerate it for up to 1 month.
- Freezing: transfer the coconut fudge to an airtight container and freeze it for up to 3 months.
Coconut Fudge Variations
You can use many ingredients to make a custom batch of fudge. The easiest way would be to swap the vanilla extract for a different extract (e.g., peppermint) or add alcohol (e.g., coconut rum).
Another option is to mix in chopped nuts, dried fruit, or desiccated coconut. For an even more chocolaty flavor, drizzle the fudge with melted chocolate.
More Fudge Recipes
If you're looking for more raw fudge recipes, here are a couple to get you started:
- Chocolate fudge: this chocolate fudge has a rich, deep flavor and thick, creamy texture. It holds together well without being too hard and melts in your mouth when you bite into it.
- Cocoa (almond butter) fudge: while this raw fudge doesn't taste like traditional fudge - this fudge is based on dates, so it's more fruity - it's still rich, creamy, and delicious.
If you try any of these recipes, please, leave a comment and rate the recipe below. It always means a lot when you do.
Coconut Fudge
Ingredients
- 1 cup coconut butter , melted
- ⅓ cup cocoa powder
- ¼ cup maple syrup
- 1 tsp. vanilla extract
- pinch sea salt
Instructions
- Mix the ingredients. Add the coconut butter, cocoa powder, maple syrup, vanilla extract, and sea salt to a large bowl and mix until well combined. The mixture will appear smooth and liquid at first, but as the coconut butter mixes with the maple syrup, the mixture will thicken.
- Press the mixture into a pan. Transfer the mixture to a parchment paper-lined baking dish (I used a 6.5" x 6.5"/15.5 cm x 15.5 cm glass container) and press it into a smooth, even layer. The easiest way to do this is to spread the coconut fudge into an even layer first and then use the back of a spoon to smooth it out.
- Chill. Transfer the fudge to the freezer to firm up, for about 30 minutes. Then remove the fudge from the baking dish (by lifting the parchment paper) and cut it into squares. If the fudge is too firm to cut, let it thaw slightly and/or run your knife under hot water for easier cutting.
- Store. Leftover coconut fudge keeps well in an airtight container in the refrigerator for up to 1 month. For longer-term storage, freeze for up to 3 months.
Joyce
Petra, My parents lived in Red Deer Canada for about two years and they loved it. I think of you often because of that, but mostly because you have been such a wondrous woman in helping change our our recipes and eating patterns, and I’m so grateful! This fudge...Just a small piece of this awesome coconut fudge cures my hubby’s cravings. It really is an easy recipe and easy to swap and change. I put a toasted pecan in the center of our fudge squares. We love them and we love you! Thank you so much!
PetraScott
Awesome! Thank you so much, Joyce! Really appreciate your feedback. I have another version of this fudge that I will share in my YouTube video. It was supposed to be published this week, but I am still editing it. Hopefully in a few days 🙂
Jody
I have coconut manna that I want to use up so thought I would make this fudge. My manna is hard. To melt it is it best to just heat it in a small pot over hot water or? Will heating it turn it into liquid so I can use it in this recipe?
Thanks!
PetraScott
Hi Jody - yes! Melt it using a double-broiler. The only ingredient should be coconut. Is that correct? If so, you should end up with liquid coconut butter in just a couple of minutes.
Nechama
Hello Petra: Well, I used the coconut butter I had and the fudge turned out to be a semi-hard choc-coconut treat. Didn’t have the size dish, so I used my mini muffin pan and this part worked out well. I guess the coconutbutter was too oily and this is what made it semi-hard and not fudge-like. Plus it tasted totally coconutty w/o a nice smooth choc taste. I did use cocoa powder. Maybe a sprinkle of cinnamon would help? I have the other half jar of coconutbutter and want to try again. Could I use just 2/3 or 3/4 cup? I don’t want the same thing to happen. I live in a hot ME country so sometimes ingredients don’t behave as expected. Next I want to try the “coconut milk-almond butter version. Maybe this will be more to my tastebuds?
PetraScott
Hi Nechama - coconut butter is solid up to 72°F/22°C and begins to melt at 76°F/24°C. So, if it is hot where you live, you would need to store it in the fridge, especially if it contains chocolate. The reason the fudge didn't properly solidify wouldn't be too oily coconut butter, but the ambient temperature (unless the coconut butter contained ingredients other than coconut). Did you use melted chocolate or just cocoa powder?
Adam Dorgan
Hello Petra,
I made this recipe a few days ago and it worked out well! I thought it was going to fail but it finally came together and was delicious as well. I used coconut butter and poured some melted chocolate on the top as well. Thanks so much for this recipe!
Also as a request, I would love to see a recipe for cinnamon buns/rolls, especially since the winter months are coming up. Well wishes 🙂
PetraScott
Thank you Adam! Yes, I have been thinking of posting a recipe of cinnamon buns. Thank you for the reminder! Hopefully I can get it done soon 🙂
nechama
Thank you for responding. I used cocoa powder. The “fudge” came out hard and tasted very coconuty, but looked dark chocolate, I would like it to be more fudgy in texture. When I watched your video, the coconut butter was creamy. I think that’s the problem here, the coconut butter.
Carolyn Dale
Hi Petra: Thank you for all your hard work figuring out the details of all your recipes. I made the coconut fudge and it was delicious. When I went to make my coconut butter however it didn't reduce to a liquid or paste. It stayed in a very fine flour texture. The mixture was steaming and very warm. Can you advise to what I did wrong. I used my Vitamix. I still made the fudge out of it and it still tasted great. Thank you!!
PetraScott
Hi Carolyn - I am quite surprised that the fudge worked, lol (without the coconut butter). I am so sorry you had difficulties making the coconut butter. Let me ask you a few questions:
1. What type of coconut did you use? Desiccated, shredded, flaked... and if you could share the brand (unless you bought it in bulk), that would be great too.
2. What Vitamix blender do you own? (Not that it would matter, but I am just curious).
3. Did you use a tamper to push the coconut down into the blade?
4. What speed did you use? Was it all the way on high?
5. How long (approximately) did you blend the coconut for?
6. Did you add anything into the blender other than coconut?
Carolyn
Hi Petra. Thank you for your reply.
1. I bought my coconut from the grocery store in plastic packaging. I threw it away so I don’t know the name. It was shredded coconut.
2. My vitamix is three years old and we bought it from Costco. I’m not sure where to look on it for a distinguishing type.
3. Yes I used a tamper.
4. It wasn’t on the highest. It started steaming and was very hot. I blended it for about 2 mins in total as it was really steaming.
5. I didn’t add anything but coconut. My coconut had been in the pantry for some time. So it wasn’t super fresh.
But yes I still used it and I did make fudge. It was great.
Thank you!!
PetraScott
Thank you Carolyn!
I don't know if my coconut was super fresh either, lol. I just bought it in Superstore and I am sure it wasn't the freshest, so that shouldn't be an issue. (Unless the packaging was open, which might have caused the coconut to dry out). It doesn't matter which Vitamix you used (as long as it was a full-size model - which it was since it came with a tamper). I have made coconut butter using the A3500 (the best of the best) and the E310 (entry-level) and it worked equally well.
Just a couple more questions (I really want to figure this out):
1. Since you bought your Vitamix in Costco, I wonder if it was the V1200, which comes with a 64-oz container. In the notes of the recipe, I mention that I used a 48-oz Vitamix container for this amount of coconut. If you are using a 64-oz low-profile container, you will need about 6 cups of dried coconut. Did you use 6 cups? If you used only 4 cups, it would make sense why the coconut didn't break down properly. If you use less than the minimum amount specified, the blade doesn't have enough food to grab onto. It is the same with homemade nut butters, for instance.
2. What speed did you use to blend the coconut? You really want to ramp it up quite quickly. It might be counterintuitive, but the lower the motor speed, the lower the fan speed. I write about it here.