coconut fudgeThis 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. 

coconut butter fudge recipe

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.

coconut fudge ingredients

 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.

  1. 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.
  2. 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. 
  3. 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 make coconut fudge

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. 

coconut butter fudge

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
5 from 3 votes

Coconut Fudge

Prep Time: 20 minutes
Freeze time: 30 minutes
Total Time: 50 minutes
Yield: 9 squares
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.

Ingredients
 

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.

Notes

*Nutrition information is approximate and may contain errors. Please, feel free to make your own calculations.

Nutrition

Serving: 1of 9, Calories: 136kcal, Carbohydrates: 12g, Protein: 2g, Fat: 9g, Fiber: 4g, Sugar: 7g
Course: Dessert
Cuisine: American
Keywords: coconut fudge, coconut fudge recipe, fudge