Healthy Coconut Fudge Recipes
COCONUT FUDGE
This recipe always is a hit!
Provided by Danielle 'Aminah' Samuels
Categories Desserts Candy Recipes Fudge Recipes
Time 2h47m
Yield 24
Number Of Ingredients 8
Steps:
- Line a baking dish with aluminum foil.
- Mix sugar, sweetened condensed milk, coconut cream, and butter together in a pot; bring to a simmer until temperature of milk mixture reaches 225 degrees F (110 degrees C), about 30 minutes.
- Stir coconut extract, ginger, vanilla extract, and bitters into milk mixture; continue simmering until temperature reaches 236 degrees F (113 degrees C), about 10 minutes. Remove pot from heat and let fudge stand for 2 minutes.
- Pour fudge into the prepared baking dish; refrigerate until set, about 2 hours.
Nutrition Facts : Calories 155.1 calories, Carbohydrate 26.3 g, Cholesterol 6.8 mg, Fat 5.4 g, Fiber 0.2 g, Protein 1.7 g, SaturatedFat 4.3 g, Sodium 24.6 mg, Sugar 25.5 g
DELICIOUS & HEALTHY COCONUT CHOCOLATE FUDGE
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
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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