This coconut fudge is sweet with a coconut-chocolate flavor and melt-in-your-mouth texture. It stays solid at room temperature, so unlike a lot of 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.
Servings: 9 squares
Mix. Add the coconut butter, cocoa powder, maple syrup, vanilla, and sea salt into a large mixing 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.
Chill. Transfer the coconut fudge mixture into a greased or parchment paper-lined dish (I used a 6" x 6"/15 cm x 15 cm glass container) and press it into a smooth, even layer. The easiest way to do this is to first spread the coconut fudge into an even layer first and then use the back of a spoon to press it into a smooth layer. Let the fudge chill in the fridge until firm, for about 4 hours, then cut into squares.
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.
*I used homemade coconut butter, but store-bought coconut butter will work just as well.
**Nutrition information is approximate and may contain errors. Please, feel free to make your own calculations.
Serving: 1of 9 | Calories: 136kcal | Carbohydrates: 12g | Protein: 2g | Fat: 9g | Fiber: 4g | Sugar: 7g