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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
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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 sugar substitute powdered (or other powdered sugar replacement)
- 1 teaspoon vanilla extract
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
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Nutrition
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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.
Unauthorized use of this material without written permission from Lisa MarcAurele is strictly prohibited unless for personal offline purposes.
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Linda
Thanks Lisa, YUM!
Gen
This 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
What an awesome way to top off this dairy-free coconut chocolate fudge!
Sandy
I 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
I would just add a little at a time until the consistency feels right.
Bernadette
Hi. How much protein is in a serving?
Lisa
It’s negligible which is why there isn’t a value for it.
VW
Hi, can I use granulated erytitol? The powdered one is hard to get in NZ…very overpriced!
Lisa
It 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
You 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
These 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
These make awesome fat bombs!
Nancy
This 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
I 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.