A delicious dairy free coconut chocolate fudge made with coconut oil and almond or coconut milk. This low carb chocolate fudge makes a tasty fat bomb snack.
This past week, the first day of spring arrived in Southeastern Connecticut with more snow. It has been a very long and snowy winter in New England.
I am longing for real spring weather. I want to be able to spend some time outside without feeling chilled to the bone.
I’m somewhat of a hermit during the winter because I have Raynaud’s disease which causes my toes to numb quickly.
Even the walk from the car to my office building at work is enough time in the cold for my feet to numb, and it doesn’t even have to be near freezing temperatures to affect me.
I’d love to move somewhere warmer, but my husband has a couple established local businesses that would be difficult to start up again if we moved. So, I stay and suffer through each brutal New England winter.
With warmer temperatures on the horizon, I don’t see myself having a lot of time for baking and complicated meals as I’ll be spending more time outside of the house. With that in mind, I’ve been collecting some quick and easy recipes that I can whip up in a matter of a few minutes.
This dairy free coconut chocolate fudge recipe is one of those super simple recipes that takes less than five minutes to prepare.
You literally just dump all the ingredients into a food processor or blender then spread it out in a parchment paper lined container. It hardens up in the refrigerator within an hour and then can be cut into squares and enjoyed.
I’ve been looking for ways to eat more coconut oil and this dairy free coconut chocolate fudge recipe contains a good amount of this healthy oil. Because it’s so cold where we live, I have to soften up the oil a bit before using it as it’s way too hard at room temperature.
If I were pouring this fudge into molds, I would melt the oil first, but since I’m spreading it in a pan, I just microwaved a bit to soften the oil as I didn’t want the mixture to be too thin.
I am the only person that will be eating the fudge, so I kept the amount small and used a square lunch meat container to spread the mixture out into. This container was 6×6-inches.
You can use a container a bit smaller if you’d rather have thicker fudge squares. I got 16 bite size pieces which was perfect for me.
Don’t you just love simple recipes like this? These little babies were so delicious that they were gone in a few days. It’s a good thing it’s so easy to whip up another batch.
Dairy Free Coconut Chocolate Fudge Recipe
Dairy Free Coconut Chocolate Fudge
Ingredients
- 1/2 cup unsweetened cocoa powder
- 1/2 cup coconut oil softened
- 1/3 cup unsweetened flaked coconut
- 1/4 cup unsweetened almond milk or coconut milk
- 1/4 cup low carb sweetener powdered (or other powdered sugar replacement)
- 1 teaspoon vanilla extract
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Instructions
- Combine all ingredients in food processor or small blender like NutriBullet.
- Process until all ingredients have been well blended.
- Spread out into a small square or rectangular container lined with parchment paper.
- Refrigerate until fudge is hardened.
- Remove fudge from container and cut into squares.
Notes
0.8g net carbs, 1.7g erythritol
Nutrition
Additional Info
- Net Carbs 1g
- % Carbs: 5.3%
- % Protein: 0%
- % Fat: 94.7%
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Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Linda says
May 20, 2019 at 10:53 pmThanks Lisa, YUM!
Gen says
March 1, 2019 at 1:19 pmThis recipe is fail-proof! It turned out perfectly delicious and already yummy as it is but I added dark chocolate ganache on top then sprinkled with dessicated coconut. Thank you so much for sharing!
Lisa MarcAurele says
March 2, 2019 at 8:25 amWhat an awesome way to top off this dairy-free coconut chocolate fudge!
Sandy says
October 15, 2018 at 1:26 pmI am just starting keto and this looks exactly what I would like to use as a fat bomb…I have been reading that if you use Stevia it may not set and you suggested protein powder or collagen to help set it….how much would you use along with powdered stevia
Thanks
Lisa says
October 16, 2018 at 7:08 amI would just add a little at a time until the consistency feels right.
Bernadette says
August 9, 2018 at 3:48 pmHi. How much protein is in a serving?
Lisa says
August 10, 2018 at 7:10 amIt’s negligible which is why there isn’t a value for it.
VW says
July 12, 2018 at 5:16 amHi, can I use granulated erytitol? The powdered one is hard to get in NZ…very overpriced!
Lisa says
July 12, 2018 at 7:53 amIt will make the fudge “crunchy” so if you have a way to grind the granular like in a small blender, that would be better.
Staci says
July 18, 2018 at 2:59 pmYou can just grind up your granulated erythritol in a Magic Bullet or coffee grinder..I’m sure even your blender will work in a pinch!
Mary McKinney says
May 27, 2018 at 4:54 pmThese came out well. Not sure that it will pass as the dessert I want to to for Memorial Day but good for fat bombs
Lisa says
May 27, 2018 at 7:47 pmThese make awesome fat bombs!
Nancy says
May 16, 2018 at 9:45 amThis was so tasty! But, my ninja bullet didn’t mix it perfectly and I had oil accumulated on top and in corners. When it hardened it looks like fat on top (which I know it good ) but it just doesn’t look like nice fudge! Would this be avoided if I mixed by hand?
Lisa says
May 16, 2018 at 1:39 pmI used a NutriBullet which blended things well. It could have been the temperature of the oil as well. And, yes, you should be able to blend it by hand, but I feel the blender works best.
Raven says
April 6, 2018 at 7:26 pmThis recipe is great! Just wondering if the serving size is actually 2g?
Lisa says
April 6, 2018 at 8:32 pmFixing!
Jennifer says
February 27, 2018 at 6:39 pmHi Lisa,
Thank you for the recipe. I want to try this out using Stevia as the sweetener. Can you mix the Stevia with Arrowroot to get the needed consistency?
Let me know ~ thank you
Lisa says
February 28, 2018 at 5:48 amYou could give that a try. I’ve never used arrowroot as the carbs add up quickly. You could try a protein or collagen powder.
verrr says
January 31, 2018 at 7:06 pmAwesome and really yummy
Just one question, how much carbs per square? I made 16 like you did but I´m not sure if it´s 0.8 or 3.8. Still amazing, Cheers
Lisa says
January 31, 2018 at 8:09 pm0.8 is the net grams and 3.8 is the total grams per serving.
Bianca says
January 30, 2018 at 12:45 pmWould this taste better if I used butter instead of coconut oil?
And creamier if I used heavy whipping cream instead of coconut milk?
Lisa says
January 30, 2018 at 3:08 pmYou could give that a try. Dairy usually does taste better.
Barbara says
September 10, 2017 at 11:48 amI simply melted the coconut oil, mixed together well without blender or food processor. Awesome treat!
Lisa says
September 10, 2017 at 3:26 pmThanks for the tip!
Shelly says
May 27, 2017 at 4:11 pmThis is a wonderful recipe! Thanks.
Lisa says
May 27, 2017 at 9:10 pmYou’re welcome! Enjoy it. 😊
Stephanie Lung says
May 7, 2017 at 8:09 pmThis is good; definitely a recipe to keep me away from cookies. I’m glad I found it. Thanks for posting 🙂
Lisa says
May 8, 2017 at 6:11 amYou’re welcome. It’s always a good idea to stay away from cookies whether they are low carb or not.
Laura says
September 12, 2016 at 10:04 pmJust attempted to make this in my large Ninja Blender.. all the ingredients stuck to the bottom and sides – way too thick, should have known. The consistency reminded me when I made chocolate truffles so I scooped it out and tried to form it into balls but it was too melty so I stuck the mixture in the refrigerator for 20 minutes then made the truffles by rolling a bit into a ball and then rolling it into cocoa powder… They are really tasty!
Laura says
September 12, 2016 at 10:06 pmOh! I also used confectioners Swerve and kept the amount the same.
Lisa says
September 13, 2016 at 12:56 pmNot sure what the difference was, but mine wasn’t that thick. Maybe temperature?
Vannessa says
September 9, 2016 at 10:58 pmI made 4 batches replacing vanilla with almond extract for one and added instant coffee to another batch for variety they are all great
Lisa says
September 10, 2016 at 10:32 amInstant coffee always gives cocoa a boost. Sounds yummy!
Nancy Rivera says
July 13, 2016 at 5:03 pmIs the almond milk sweetened or unsweetened?
Lisa says
July 14, 2016 at 5:19 amALWAYS unsweetened for low carb recipes.
Rachel says
January 27, 2016 at 4:56 pmThank you so much for this recipe! The fudge tastes absolutely amazing! I used a blend of erythritol and stevia, so reduced the sweetener by half, which was perfect. The perfect keto fat bomb dessert, for sure.
Lisa says
January 27, 2016 at 5:42 pmYou’re most welcome Rachel! So glad you enjoyed the fudge.
Sami says
November 10, 2015 at 11:54 pmThese are incredible!! 😀
I substituted the natvia for honey, and the coconut chips for desiccated coconut. Don’t get very many interesting health ingredients here. The consistency was a bit thinner so I put it in a silicone mold to set, but it came out great. Absolutely decadent! Thank you for the recipe! 🙂
Lisa says
November 11, 2015 at 4:13 amYou’re welcome. Great idea to use a mold!
Cindy says
July 31, 2015 at 12:31 amWas the coconut milk from a can or a carton?
Lisa says
July 31, 2015 at 4:39 amI used the kind from a carton, but canned works just as well.
angela says
June 28, 2015 at 8:46 amI don’t know whether I’m being an idiot here but I’m a bit confused as to how you reached net carbs of 0.8g. Surely if total carbs are 3.8g and fibre is 1.2g surely that comes to 2.6g of net carbs?
Lisa says
June 28, 2015 at 10:28 amI’ve included erythritol in the total carb count so it needs to be subtracted as well. Most people don’t consider it in the carb count, but if you look at standard labels in the US, erythritol is included in total carbs. It is the only sugar alcohol that can be subtracted completely for net carbs. All other should only have half the amount subtracted.
Erin says
March 24, 2015 at 12:45 pmI have been looking for more dairy-free recipes! This one looks great. I feel ya with the endless winter. I grew up in Massachusetts and I am not sure I can ever go back to all that cold. Brrr… Thankful for desserts to take your mind off the chill. 😉
Lisa says
March 24, 2015 at 12:55 pmI probably need to cut down on dairy. This was so delicious I didn’t miss the dairy at all.
Jayne says
April 24, 2015 at 5:19 pmFollowed recipe except used Stevia. The recipe never “set up” and was very wet. It has a good dark chocolat flaor to it though. Advice?
Lisa says
April 24, 2015 at 5:32 pmYou’ll need another ingredient to replace the bulk needed from the powdered sweetener. You could try adding ground coconut or whey protein powder. The protein powder should give the needed bulk without altering flavor.
Linda says
March 24, 2015 at 12:35 pmIs there a substitute for the Natvia?
EZSweetz?
Splenda?
Thanks!
Lisa says
March 24, 2015 at 12:38 pmYou can use any powdered or liquid sweetener equal to about 1/4 cup sugar. A granular sweetener should be powdered first.
Marye says
March 24, 2015 at 12:27 pmThis looks perfect for staving off carb cravings! I love how creamy it looks! Pinning
Lisa says
March 24, 2015 at 12:39 pmIt’s definitely a keeper recipe that I will make frequently.
Alisa @ Go Dairy Free says
March 24, 2015 at 11:42 amIndeed – I love easy recipes like this one so much that I have one just like it on my website and in my book! Great sweets lovers think alike!
Lisa says
March 24, 2015 at 12:40 pmI’ll have to check out your recipes!
Katherine says
March 24, 2015 at 10:24 amThis sounds wonderful, and I love that you just throw everything in the blender! Too easy.
Lisa says
March 24, 2015 at 12:40 pmIt certainly is an easy peasy one.
Lauren @ Wicked Spatula says
March 24, 2015 at 6:03 amI know what you mean about wanting to live somewhere warmer! My husband developed a condition like Raynaud’s this winter where his blood vessels in his toes actually burst from the cold. Not fun! Looking forward to warmer days ahead…today is in the 70’s! Loving this fudge, the perfect little indulgence!
Lisa says
March 24, 2015 at 12:42 pmI’m hoping that our retirement can be spent somewhere much warmer. It’s better late than never.