This paleo coconut fudge uses just five wholesome ingredients and is flavored with peppermint to taste like a candy cane! It's an easy dessert recipe that's also SCD, gluten free, dairy free, and refined sugar free.
Every year for Christmas my dad buys us our favorite chocolates from Godiva.
The coconut truffles have always been my jam, but because of my dietary restrictions, it's been many years since I've had one. So this year I decided to try and recreate the yummy coconut goodness.
Well, I totally failed but the silver lining of my failure is this absolutely delicious paleo coconut fudge that tastes like a decadent candy cane!
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Ingredients
This fudge contains just five ingredient!
- Nutiva Coconut Manna Coconut Butter
- coconut oil
- peppermint extract
- honey
- unsweetened shredded coconut (optional)
(optional)
The brand of coconut butter you use is very important in this recipe! Some of my lovely readers and I have tried making this recipe with different brands and unfortunately, they were not successful.
Nutiva Coconut Manna
is the only brand I've had success with (I've received no endorsements or incentives from Nutiva).
When making the recipe with other brands of coconut butter, the ingredients never fully combined and the honey would either sink to the bottom and/or the coconut oil would separate from the rest of the mixture.
If you decide to make this fudge using a different brand, I'd love to hear if it was successful or not!
Directions
Stir the Nutiva Coconut Manna, coconut oil, honey, and peppermint extract in a double boiler over medium heat.
Remove from the heat once smooth and well combined.
Whisk in the shredded coconut before pouring the mixture into a parchment lined baking dish (you can also use silicone chocolate molds) and freezing.
Once the fudge has set, remove from the freezer and cut into squares.
Allow it to sit at room temp for about five minutes before digging in!
Tips
- Prepare the parchment lined baking dish prior to heating the mixture.
- Since the honey is heavier than the rest of the ingredients, it tends to sink to the bottom. Once the shredded coconut is whisked in, move quickly to pour the mixture into the pan and place in the freezer.
Here are a few more easy desserts you might like!
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Coconut Peppermint Fudge
Ingredients
- ½ cup nutiva coconut manna coconut butter
- ¼ cup coconut oil
- 4 Tablespoons honey
- 1 ½ teaspoon peppermint extract
- ¼ cup unsweetened, shredded coconut
Instructions
- Melt the coconut butter, coconut oil, honey, and peppermint extract in a double boiler over medium heat until smooth (10 to 15 minutes), stirring well to ensure the coconut oil and honey are combined.
- Remove from heat and stir in the shredded coconut.
- Pour into a 6x9 inch dish lined with parchment paper and immediately place in freezer for 60 minutes or until hardened.
- Remove from freezer and cut into squares. Store in an airtight container in the freezer.
Notes
Nutrition
Pin it for later!
H. Sutt
Thank you for the peppermint fudge recipe. I made it tonight and it quelled my sweet tooth. It was VERY easy and quick. It took longer to let it cool in the freezer than the actual time to put it together. It was yummy!
Jennifer Brown
Happy to hear you liked the fudge, thanks for sharing!
Lara
I made this for my husband and substituted vanilla for peppermint because I was out of peppermint. He loved it!! Thank you! ❤️
Vj
I am not sure why the coconut oil started to separate after adding shredded coconut. It was fine until adding shredded coconut.
It was so disappointing.