Delicious Healthy Coconut Chocolate Fudge Recipes

CREAMY CHOCOLATE COCONUT FUDGE

Creamy Chocolate Coconut Fudge image

You will love the smooth, rich taste of this creamy chocolate coconut fudge. Not grainy at all. Just pure, decadent chocolate fudge with a hint of coconut.

Provided by Erica Walker

Categories Dessert

Time 30m

Number Of Ingredients 7

Ingredients

1 10 oz bag Semisweet Chocolate Chips (O Organics® 51% Cocoa)
1 10 oz bag Dark Chocolate Chunks (O Organics® 72% Cocoa )
2 tsp. Coconut Oil (O Organics® )
1 can sweetened condensed milk (14 oz)
1 tsp. coconut extract
1 tsp. vanilla extract
1 c. Shredded Coconut (O Organics® )

Steps:

Line an 8x8 or 11x7 glass baking dish with wax paper or foil and spray with baking spray. Set aside. (TIP: Make the wax paper extra long so the paper goes up and over the sides of the baking dish, that way you can just pull it out of the pan when the fudge sets)
Combine semisweet chocolate chips, dark chocolate chunks, and coconut oil in a double boiler (or medium sized sauce pan over low heat).
Stir constantly until chocolate is smooth and just melted. Be careful not to scorch the chocolate. You want to melt it low and slow.
When chocolate is melted, remove from heat and stir in the sweetened condensed milk, coconut extract, and vanilla extract.
Pour chocolate mixture into prepared baking dish. Set aside.
Heat oven to 325-degrees.
Spread coconut out evenly on a baking sheet and bake for about 5-10 minutes or until golden brown (you may want to stir it after a few minutes to get even coloring).
Watch the coconut closely-- it will brown quickly!
Remove toasted coconut from the oven and sprinkle evenly on top of the fudge (the fudge should still be warm).
Cover with plastic wrap and refrigerate until set. Cut into 36 squares.

Nutrition Facts : Calories 160 kcal, Carbohydrate 18 g, Protein 2 g, Fat 9 g, SaturatedFat 7 g, Cholesterol 4 mg, Sodium 40 mg, Fiber 1 g, Sugar 14 g, ServingSize 1 serving

CHOCOLATE COCONUT FUDGE

Chocolate Coconut Fudge image

Make and share this Chocolate Coconut Fudge recipe from Food.com.

Provided by OceanIvy

Categories Candy

Time 5m

Yield 30 serving(s)

Number Of Ingredients 6

Ingredients

4 cups confectioners' sugar
4 ounces unsweetened chocolate, melted
1 cup flaked coconut
8 ounces fat free cream cheese, softened
1 pinch salt
1 teaspoon vanilla extract

Steps:

Grease an 8-inch square pan.
Slowly add in sugar to softened cream cheese.
Combine well with each addition of sugar.
Add other ingredients in to mix; blend well.
Pour mixture into pan.
Refrigerate for several hours before cutting up.
Enjoy!

Nutrition Facts : Calories 100.5, Fat 2.9, SaturatedFat 2, Cholesterol 0.6, Sodium 53.8, Carbohydrate 18.7, Fiber 0.7, Sugar 16.8, Protein 1.7

DELICIOUS & HEALTHY COCONUT CHOCOLATE FUDGE

Delicious & Healthy Coconut Chocolate Fudge image

I got the starting point for this recipe from the recipe on Food.com "Coco-Cocoa Fantasy Fudge (Clean Eating)" by MamaMeag. When I tried it, it didn't quite turn out how I was expecting. For one thing, it was too thin. That was probably my fault. I don't think I used the right pan. And I thought that it was way too sweet. So in my experimenting, I doubled the recipe (except the honey) and added a few things. Like coconut flakes. That seemed like a must. And peanut butter. So good. The final end result turned out delicious! It's very chocolate-y (but not too sweet) and creamy with a nice little crunch. I've considered adding some oats to it, but haven't yet.

Provided by Abigail B.

Categories Candy

Time 15m

Yield 1 10x7 dish

Number Of Ingredients 7

Ingredients

1 cup organic virgin coconut oil
2/3 cup organic peanut butter
1 cup organic cocoa powder
1/4-1/2 cup organic raw honey
1/2 cup organic coconut flakes (unsweetened)
2 teaspoons vanilla extract
1/2 cup chopped nuts (optional)

Steps:

Melt coconut oil in small pot on stove over low-medium heat.
Add peanut butter and mix in well.
Once the peanut butter and coconut oil are well combined and watery, take off heat.
Add cocoa powder, honey, coconut flakes, & nuts (optional). Mix well.
Add vanilla.
Pour into 10x7 coconut oil-greased glass pan. (Or any pan, really. Just depends on how thick you want the fudge.).
Place in fridge. Takes several hours to get hard. I haven't timed it yet.
IMPORTANT! Must keep STORED in fridge otherwise the coconut oil in the fudge will melt and get super soft and mushy and it'll just be a big mess.
NOTE: (I make it with 1/4 cup honey because my Dad likes things on the not so sweet side. So for those of you who want more sweetness, I would add 1/2 cup or maybe even 2/3!).

Nutrition Facts : Calories 1687.5, Fat 109.6, SaturatedFat 32.1, Sodium 979.7, Carbohydrate 180.4, Fiber 46.7, Sugar 102.8, Protein 59.9

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