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Chocolate Coconut Fudge

This chocolate coconut fudge recipe is rich, creamy, and made with simple fudge ingredients for a decadent yet guilt-free treat.
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour
Course Dessert
Cuisine American
Servings 16 pieces
Calories 340 kcal

Ingredients
  

Ingredients

  • 1 cup sugar-free dark chocolate chips
  • 2 tbsp coconut oil
  • 1/4 cup almond butter
  • 1 cup unsweetened shredded coconut
  • 1/4 cup coconut cream
  • 2 tbsp powdered erythritol
  • 1/2 tsp vanilla bean paste
  • Pinch of salt
  • 3/4 cup sugar-free dark chocolate chips
  • 1 tbsp coconut oil

Instructions
 

  • Line an 8x8-inch baking pan with parchment paper.
  • In a microwave-safe bowl, melt 1 cup chocolate chips, 2 tbsp coconut oil, and almond butter in 30-second intervals until smooth. Pour into the pan and freeze for 15-20 minutes.
  • Mix shredded coconut, coconut cream, melted coconut oil, powdered erythritol, vanilla bean paste, and salt into a thick paste. Spread over the chilled base and freeze for 15 minutes.
  • Melt 3/4 cup chocolate chips with 1 tbsp coconut oil in the microwave until smooth. Pour over the coconut layer, spreading evenly. Refrigerate until set, about 30-45 minutes.
  • Lift the fudge out using the parchment and cut into 16 squares.

Notes

- Ensure the coconut cream is the thick part from a chilled can.
- Store in an airtight container in the fridge.
Keyword chocolate coconut fudge, keto dessert, low carb fudge, Vegetarian