Chocolate Coconut Fudge
This chocolate coconut fudge is rich, creamy, and perfect for a low carb lifestyle.
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 coconut oil melted
- 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.
- Combine 1 cup of chocolate chips, 2 tbsp coconut oil, and almond butter in a microwave-safe bowl. Microwave in 30-second intervals, stirring until smooth. Pour into the pan and freeze for 15 to 20 minutes.
- Mix shredded coconut, coconut cream, melted coconut oil, powdered erythritol, vanilla bean paste, and salt until a thick paste forms. Spread over the chocolate base and freeze for 15 minutes.
- Melt 3/4 cup chocolate chips with 1 tbsp coconut oil in a microwave-safe bowl using 30-second intervals. Pour over the coconut layer and spread evenly. Chill in the refrigerator for 30 to 45 minutes until set.
- Lift fudge from the pan and cut into 16 squares.
Notes
- Ensure chocolate is fully melted for a smooth texture.
- Store in an airtight container in the fridge for up to 2 weeks.
- Store in an airtight container in the fridge for up to 2 weeks.