Coconut Oil Chocolate Fudge

This easy coconut oil chocolate fudge has just four ingredients and takes about 10 minutes to make. No complicated candy-making required!

I originally made this when I was eating low-carb and wanted a simple homemade chocolate treat. It's made with cocoa powder, coconut oil, vanilla, and a little coconut palm sugar, and my original recipe worked out to approximately 1g net carbs per piece.

The hardest part may be getting it into the freezer without spilling it everywhere. Ask me how I know. 😂

Add in the sugar, cocoa and vanilla. Mix well.Recipe details

Makes: Approximately 30 small pieces
Prep Time: About 5 minutes
Freezer Time: About 10 minutes
Net Carbs: Approximately 1g per piece
Contains: Coconut
Made without: Wheat, gluten, dairy, eggs, or nuts*

Always check individual ingredient labels if you're avoiding specific allergens.

Ingredients

  • 1/4 cup cocoa powder
  • 1/4 cup coconut oil
  • 2 tbsp coconut palm sugar (or your preferred sweetener)
  • 1/2 tsp vanilla extract

Preparation:
I managed to spill it on the counter, on the floor and even in the freezer!
  • Place the coconut oil in a microwave-safe container and microwave for approximately 30 seconds, or until melted.
  • Add the cocoa powder, coconut palm sugar, and vanilla. Stir until thoroughly combined.
  • Place the container in the freezer for approximately 10 minutes, or until the mixture is firm.
  • Remove and cut or break into approximately 30 small pieces.
  • Store the fudge in the refrigerator or freezer, since coconut oil softens at warmer temperatures.

    • THE PRETTY WAY... AND THE EASY WAY 😂

    For the photo on this post, I decided to pour my fudge into a candy mold, so I'd have beautiful little individual chocolates.

    They were beautiful.

    I also managed to spill the chocolate on the counter, on the floor, and inside my freezer.

    Cut into 30 pieces and enjoy!
    After that experiment, I decided the easiest method was to mix everything right in a small square container, freeze it, and cut or break the fudge into pieces afterward. They won't be quite as pretty, but your kitchen may survive.

    Original calculated nutrition per piece:
    Approximately 23 calories | 2.2g fat | 1.5g carbohydrates | 0.5g fiber | 0.4g protein | 1g net carbs

    Nutrition is an estimate and will vary depending on the cocoa, sweetener, and other ingredients used.

    Photo credit: Catherine McDiarmid-Watt
    All rights reserved

    Shopping List:
  • Coconut oil
  • Unsweetened cocoa powder
  • Coconut palm sugar or preferred sweetener
  • Vanilla extract
  • Small freezer-safe container
  • Optional silicone candy mold

    • TODAY'S BOOK SUGGESTION:
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    -- contains low-fat, low-carbohydrate, low-calorie, and sugar-free recipes. This cookbook is perfect for anyone following one of these diets but still craving chocolate.

    Each recipe lists the nutritional data for each serving, and shows for which diets the recipe is suitable. The cookbook contains over 75 delicious original recipes, including baking, candies, desserts, drinks, ice cream, sauces, and even savory.

    Delicious recipes include Chocolate Cheesecake Brownies, Wasabi Chocolate Truffles, Mint Chocolate Cocktail, Chocolate Barbecue Sauce, Chocolate Sorbet, Mexican Hot Chocolate, Chocolate Biscotti, Chocolate Crepes and Chocolate Frozen Yogurt.

    “With these recipes, you can eat delicious desserts and truly not feel guilty. Making healthier versions of favorite foods is key in weight control, and The Dieter's Chocolate Cookbook helps us do just that.”
    Image: Coconut/Savi Seed Treat

    I'd been experimenting with melting dark chocolate together with coconut oil and freezing it into little pieces. Then I started wondering... what if I turned it into an actual treat? 😂

    I'm allergic to nuts, so when I originally created this recipe, Savi Seeds was the brand name I knew them by at the time. They're actually Sacha Inchi seeds, sometimes called Inca peanuts, and they have a crunchy, nutty flavor.

    Today I started thinking about making it into a treat, so I have added crushed Sacha Inchi seeds, unsweetened shredded coconut, and sweetener to my mixture. I am allergic to nuts, but I just happen to have some Sacha Inchi seeds I needed to use up.

    Ingredients

    • 2 squares Lindt 90% dark chocolate
    • Coconut oil, enough to bring the melted chocolate mixture to ½ cup (about 3.5 oz)
    • 2 tbsp salted Sacha Inchi Seeds (formerly sold as Savi Seeds), crushed
    • 2 tbsp unsweetened shredded coconut
    • 1 tbsp sweetener, or to taste

    Here's my recipe:
    In a glass measuring cup, melt 2 squares of Lindt 90% Dark Chocolate for about 2 minutes in the microwave. Add in enough coconut oil to make 1/2 cup (about 3.5 ounces). Mix well.

    Crush two TBSPs of natural salted Sacha Inchi and place in a sandwich-style, freezable container. Add in two TBSPs of unsweetened shredded coconut and 1 TBSP of sweetener (I used Date Palm Sugar).

    Pour in the chocolate/coconut oil mixture. Stir well. Place in freezer for 10 minutes, making sure it is level. When frozen, break into small pieces.

    You might need to play with the ingredients. I tried not to use much sugar because I can't use artificial sweeteners, but you might need more (or less) sweetener.

    These turned out really good - maybe too good; I ate several pieces! I think next time I will use a little less sweetener.

    Original Nutritional Calculation:
    When I originally created this recipe, I calculated the nutrition using the specific brands and ingredients I was using at the time, including Savi Seeds (now generally sold as Sacha Inchi seeds). Nutrition will vary depending on the chocolate, sweetener, Sacha Inchi seeds, and other ingredients you use.

    Nutritional Data: For the whole recipe, because you can't break in uniform pieces once frozen.
    Calories: 1,429, Fat: 137, Carbs: 38, Fiber: 17, Net carbs: 8

    If you were able to cut it into 1" squares in a 6-inch container, you would get 36 pieces; each piece would roughly be:
    Calories: 39.7, Fat: 3.8, Carbs: 1.1, Fiber: 0.5, Net carbs: 0.6

    Of course, if you used an artificial sweetener, it would be lower in carbs.
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