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How to Make Irresistible Vegan Coconut Oil Fudge

Indulge in the smooth, rich flavors of our vegan coconut oil fudge. This simple yet luxurious dessert combines the richness of dark chocolate with the subtle sweetness of coconut for a treat that's both dairy-free and delicious. Perfect for satisfying your sweet tooth or impressing guests with a homemade confection.

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Recipe Details

Prep Time

15 minutes

Cook Time

5 minutes

Servings

16 pieces

Difficulty

Beginner

Simple Summary

This vegan fudge with coconut oil is a decadent, melt-in-your-mouth treat that's surprisingly easy to make. Rich, creamy, and completely dairy-free, it's the perfect indulgence for vegans and chocolate lovers alike.

Recipe Details

  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Chill Time: 2 hours
  • Total Time: 2 hours 20 minutes
  • Servings: 16 pieces
  • Difficulty: Beginner

Ingredients

  • 1 cup refined coconut oil
  • 1 cup unsweetened cocoa powder
  • 1 cup powdered sugar
  • 1/4 cup maple syrup
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 1/2 cup chopped nuts (optional, such as walnuts or pecans)

Instructions

  1. Line an 8-inch square baking pan with parchment paper, leaving overhang on the sides for easy removal.

  2. In a medium microwave-safe bowl, melt the coconut oil in 30-second intervals, stirring between each, until completely liquid.

  3. Add the cocoa powder to the melted coconut oil and whisk until smooth.

  4. Sift the powdered sugar into the chocolate mixture to avoid lumps. Stir until well combined.

  5. Add the maple syrup, vanilla extract, and salt. Mix thoroughly until the batter is smooth and glossy.

  6. If using, fold in the chopped nuts.

  7. Pour the fudge mixture into the prepared pan, spreading it evenly with a spatula.

  8. Refrigerate for at least 2 hours, or until the fudge is firm to the touch.

  9. Using the parchment paper overhang, lift the fudge out of the pan and place it on a cutting board.

  10. With a sharp knife, cut the fudge into 16 squares.

  11. Serve immediately or store in an airtight container in the refrigerator.

Chef's Notes

  • For a smoother texture, use refined coconut oil which has a neutral flavor. If you prefer a coconut taste, use unrefined coconut oil.
  • Experiment with different add-ins like dried fruit, shredded coconut, or a swirl of peanut butter for variety.
  • Keep the fudge refrigerated as it softens at room temperature due to the coconut oil.
  • For a firmer fudge, you can freeze it for 30 minutes before cutting.
  • This recipe is easily customizable – try using different extracts like peppermint or almond for unique flavors.

Nutritional Info

Per serving (1 piece): Approximately 180 calories, 14g fat (mostly healthy fats from coconut oil), 15g carbohydrates, 1g protein. This fudge is rich in antioxidants from the cocoa powder and contains beneficial medium-chain triglycerides from the coconut oil.

Serving Suggestions

  • Serve chilled for the best texture and flavor.
  • Pair with a glass of almond milk or a hot cup of coffee for a delightful dessert experience.
  • Arrange on a platter with fresh berries for a beautiful presentation.
  • Package in small boxes or wrap in wax paper for homemade gifts.
  • Crumble over vegan ice cream for an indulgent sundae topping.