- 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. Store in an airtight container in the freezer.
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.
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.
Store fudge in an airtight container in the refrigerator or freezer. Keep at room temperature for five minutes before eating.
*calories calculated in this recipe are an estimate.
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Serving: 0g | Calories: 204kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg