Hi friends! We have a little tradition in our family, every year for Christmas my dad will buy us each some kind of practical gift. Things like stamps, light bulbs, batteries, you get the picture! Then he gives each of us a small box of our favorite chocolates from Godiva. My favorite has always been the coconut truffles but because of my dietary restrictions I haven’t been able to enjoy them for about 4 years.
This year I decided to try and recreate the yummy coconut goodness. Well, I failed! I just couldn’t get the coconut to taste the way I remembered but the silver lining of my failure is this absolutely delicious peppermint coconut fudge! It tastes like an incredibly decadent candy cane! The best part is that it’s made with good for you wholesome ingredients and is super easy to make!
The fudge contains only four ingredients! Coconut butter, unsweetened shredded coconut, coconut oil and peppermint extract. The shredded coconut is optional in this recipe. If you want a smooth fudge, then I’d leave it out, but if you’d like a fudge with some texture then you want to make sure to purchase the kind that says unsweetened. You also want the coconut to be very small flakes. If they’re too big it will throw off the texture of the fudge. You might have to ask an employee at your local grocery store as they don’t always have it in the baking aisle, or you can order it off of amazon.
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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. The brand of coconut butter I’ve had success with is Nutiva Coconut Manna (I’ve received no endorsements or incentives from them. It really is the only brand I had success with!). If you have a Whole Foods in your area, they should carry it (at least mine does) or you can order it off of amazon. When making the recipe with other brands, the ingredients never fully combined. 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!
You’re going to place the Nutiva Coconut Manna, coconut oil, honey and peppermint extract in a double boiler over medium heat. I don’t have a double boiler so I just fill a small saucepan with water and place a larger bowl on top, works perfectly. Once it’s melted and smooth you remove it from the heat and stir in the unsweetened shredded coconut. Pour the mixture into a parchment lined dish and place in the freezer for about an hour so it can harden. Once it’s hard you can lift the parchment paper out of the dish and use a large knife to cut the fudge into squares.
I prefer my fudge on the thinner side so I used a 6×9 inch dish to freeze the fudge in. If you prefer a thicker fudge you can either freeze it in a smaller dish or double the recipe! This fudge also freezes beautifully in silicone molds. The fudge is best stored in an airtight container in either the fridge or freezer. Allow it to sit at room temp for about five minutes before digging in! I hope you enjoy!
Recipe instructions and notes updated on 12/22/17
A decadent and healthier fudge that's made with just four ingredients. This easy and addictive peppermint coconut fudge tastes just like a candy cane! It's SCD and Paleo.
- 1/2 cup nutiva coconut manna coconut butter
- 1/4 cup coconut oil
- 4 Tbsp honey
- 1 1/2 tsp peppermint extract
- 1/4 cup unsweetened, shredded coconut
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.
Nutiva Coconut Manna Coconut Butter is the only brand I had success with for this recipe. Other brands of coconut butter have caused separation of the ingredients.
Make sure to purchase shredded coconut that is unsweetened.
To prevent separation of the coconut oil and honey, make sure to stir the mixture very well and that you've left it over the heat until completely melted and incorporated.
After pouring into your dish or silicone molds, immediately place in the freezer.
If you'd like a thicker fudge you can freeze it in a smaller dish or double the recipe, keep in mind it may need longer to freeze.
Store fudge in an airtight container in the refrigerator or freezer. Keep at room temperature for five minutes before eating.
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