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Almond Coconut Fudge Recipe (Paleo, Primal, Dairy Free)

by Deliciously Organic on December 15, 2011

As the holiday rush starts to creep in, I’m doing my best to fight it and keep everything calm. This week featured a whirlwind of events from parties to last-minute Christmas shopping to getting all those Christmas cards ordered and in the mail. I try to steal a few moments for reflection, thinking about the meaning of what I’m doing. I sit on the couch with the kids for some hugs and enjoy the cooking and baking that goes with the season.

Each year I make dozens of homemade confections, put them in pretty boxes and deliver them to the neighbors. This year I wanted to include some fudge without corn syrup, sweetened condensed milk, or refined sugars. I found a coconut fudge recipe in the new book Make it Paleo; I recently purchased a copy and found many simple grain-free recipes (A great book!).

The recipe requires a sturdy blender (like a VitaMix) or a food processor. Coconut whizzes in the blender for about 10 minutes, until it turns into coconut butter. You then stir the butter with a few more ingredients, pour it all into a dish and chill until firm. The fudge is subtly sweet, has a nice cocoa flavor, and a hint of almond. An uncomplicated fudge for a busy holiday season.

Almond Coconut Fudge Recipe (Paleo, Primal, Dairy Free)

Serving Size: Makes about 16 pieces.

Almond Coconut Fudge Recipe (Paleo, Primal, Dairy Free)

Adapted from Make it Paleo.

Ingredients

    For the fudge:

  • 3 cups unsweetened shredded coconut

  • 1/2 cup cocoa powder

  • 6 tablespoons maple syrup

  • 1 teaspoon vanilla extract

  • 1 teaspoon almond extract

  • 1/2 teaspoon Celtic sea salt

  • 16 almonds (optional)

Instructions

Place coconut in the bowl of a food processor or a Vitamix. Process for 10-15 minutes, scraping the sides of the bowl every few minutes, until coconut becomes a smooth butter (it will look like a thick liquid). Pour coconut butter into a mixing bowl and stir in cocoa powder, maple syrup, vanilla, almond extract and sea salt. Pour into an 8 x 8-inch baking dish that has been lined with parchment paper (mixture will be very thick). Chill in the refrigerator for 2 hours until firm. Invert baking dish onto a cutting board, peel parchment off of the fudge and cut into squares. Press an almond into each square if desired.

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{ 44 comments… read them below or add one }

Susan Young@ Cooking in the Florida Heat December 15, 2011 at 9:55 am

This looks yummy!

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Lucy Lean December 15, 2011 at 10:07 am

this looks so rich and decadent and delicious – perfect for the holidays.

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HeatherChristo December 15, 2011 at 10:24 am

coconut- chocolate and almond, done.

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Janet Whitehorn December 15, 2011 at 10:55 am

This looks so yummy! Hope to try it soon. Thanks for sharing it!

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aida mollenkamp December 15, 2011 at 11:04 am

Carrie, these sound fantastic!

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Heidi @ Food Doodles December 15, 2011 at 11:56 am

This looks delicious! I love using coconut butter for things like this, I love the texture when it solidifies especially when it’s mixed with other things. I’ll have to try this for sure :)

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Stancie December 15, 2011 at 12:42 pm

This recipe looks amazing! I love chocolate but cannot tolerate dairy. I also love that this is a healthier version and doesn’t include refined sugar. Thanks for posting! Happy holidays :)

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Alisha December 15, 2011 at 12:44 pm

I’m gonna have to try this one!

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Nisrine M. December 15, 2011 at 1:53 pm

This is probably the best and healthiest fudge recipe I have come across. I will try it.

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Sally December 15, 2011 at 4:12 pm

Hi Carrie,
That sounds good. Having been grain free now for 3 months, I’m really loving it. I was wondering what resources you’ve read that you recommend? I noticed in this post you mention Make it Paleo. I did read Wheat Belly which started this whole journey. If you have any others, would you let me know? Thanks!!

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Deliciously Organic December 18, 2011 at 7:43 am

Hi Sally, At this point the only books I’ve read are Wheat Belly and then I just picked up “Make it Paleo” the other day. Other great books that aren’t necessarily about giving up grains are, “Eat Fat, Lose Fat” by Sally Fallon, “The GAPS Diet” by Natasha Campbell-McBride, “Nutritional and Physical Degeneration” by Weston Price. I’d start with “Eat Fat, Lose Fat” first, as the others dig a lot deeper and can be overwhelming to some. As I find more books, I’ll be sure to include them in my posts!

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Sally December 18, 2011 at 6:20 pm

Thanks! I will check that out. I am familiar with Sally Fallon (Nourishing Traditions), however with this book you’re recommending does she hit on being grain free? I know Nourishing Traditions is not grain free, just curious. Appreciate your insight.

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tara December 15, 2011 at 5:02 pm

I made this today, but my mixture didn’t “pour” into the pan like the recipe states. It was pretty thick yet… I wonder what I did wrong?

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Deliciously Organic December 15, 2011 at 5:55 pm

The mixture is supposed to be thick. t added that detail into the instructions. Thanks for bringing that up!

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tara December 15, 2011 at 8:29 pm

Thanks! Mine was REALLY thick. I wonder if I didn’t keep it in the food processor long enough? The fudge tastes delicious, but it looks terrible since it was so lumpy and thick! :-)

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Deliciously Organic December 16, 2011 at 8:24 am

If it was lumpy, then you didn’t leave the coconut in the food processor long enough. The coconut should have turned into a thick liquid. Aside from the lumps, I’m glad you enjoyed the flavor! :)

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Katrina December 15, 2011 at 7:31 pm

Mmm so yummy sounding!

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Lori @ RecipeGirl December 17, 2011 at 7:27 am

Yum- almond/coconut lover here, so I love everything about this fudge!

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Georgia Pellegrini December 19, 2011 at 5:25 pm

I love the protein and healthy foods in here, a power treat!

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Alison @ Ingredients, Inc. January 10, 2012 at 6:29 pm

I must try this!

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Diane {Created by Diane} January 13, 2012 at 8:20 pm

a winning duo of flavors on this one, YUM!

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Jill August 25, 2012 at 3:16 pm

This recipe looks great. I just can’t get past the first step. The unsweetened shredded coconut has been in my food processor for over 15 minutes and it is still a fine powder. I have been stopping every few minutes to scrape down the sides. Am I doing something wrong?

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Deliciously Organic August 26, 2012 at 7:33 am

My only guess is that either your coconut is dried out, or the food processor isn’t running fast enough. You can add a tablespoon of water and see if that helps. Here’s a post from The Kitchn, with some step-by-step photos. http://www.thekitchn.com/one-ingredient-recipe-coconut-butter-166405

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Andrea November 29, 2012 at 10:33 am

how much coconut butter does the shredded coconut yield? i have a jar of delicious coconut butter and wondered if a shortcut would work.

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Deliciously Organic November 29, 2012 at 12:14 pm

That’s a great question! I’m not sure, but my best guess is it makes 1 1/2 cups. I would mix all of the ingredients, taste it and if it’s not thick enough, you can add more coconut butter.

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Deborah Mars December 3, 2012 at 1:05 pm

Is it possible to sub coconut oil and/or cream for the liquefied coconut? In what amount?

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Deliciously Organic December 4, 2012 at 8:10 am

I haven’t tried it, but I think it would work well. I have some coconut butter from Wilderness Family Naturals in the pantry so I’m going to give it a try and then I’ll post the adaptation. Right now, my best guess is to use 1 1/2 – 2 cups coconut butter. After you mix everything together, taste it and if you think it needs a bit more, then stir a bit more in.

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Pat Wehmeier December 14, 2013 at 3:14 pm

Hi Deborah –

Coconut oil and coconut cream are very different from coconut butter. It’s like the difference between the texture of crisco, whole milk and peanut butter. I don’t think it will work at all. I am interested in using prepared coconut butter myself, because although it is more cost-effective to make my own, my food processor doesn’t like the job! Burned one out this year making too much!

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Christina Main December 3, 2012 at 1:07 pm

YUM Carrie! Totally pinning this. :)

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Deliciously Organic December 4, 2012 at 8:08 am

Thanks Christina!

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Mandi December 3, 2012 at 2:09 pm

This looks so yummy! I’m definitely going to make this. My mom loves fudge and I love making healthier desserts. Win win!

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Alexis December 4, 2012 at 9:18 am

Do you think using honey would work instead of maple syrup? My kids are on GAPS and they cant do the syrup :(

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Deliciously Organic December 4, 2012 at 2:17 pm

Honey should work just fine, but I don’t think cocoa powder is Gaps approved so you might want to check on that to be sure.

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Alexis December 4, 2012 at 2:52 pm

Yeah its actually ok after digestive issues have gone away. My kids have been handling it fine thankfully because Ive been baking with it before I knew it wasnt allowed!

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Deliciously Organic December 5, 2012 at 3:24 pm

That’s good to know! My daughter did the gaps diet all year and I just added back a bit of cocoa for her. She feels like she’s totally cheating by having cocoa in her smoothie. So sweet! :)

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Erin December 6, 2012 at 7:21 pm

I made this tonight but didn’t have almond extract so I tried it with a little powdered peanut butter. Wow! So delicious. I can’t wait to try it with almond. Thank you!!

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Deliciously Organic December 7, 2012 at 11:51 am

I’m glad you enjoyed it! The addition of peanut butter sounds really nice!

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Jennifer January 5, 2013 at 11:57 am

I’d like to make these but wonder if coconut oil would work in lieu of shredding coconut?

Thanks!

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Deliciously Organic January 6, 2013 at 10:31 am

Coconut oil won’t work, but coconut cream or coconut butter should make for a nice substitute. Here’s a link: http://www.tropicaltraditions.com/coconut_cream_concentrate.htm

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Stacie December 15, 2013 at 10:23 am

I made these yesterday and your picture of them they are really thick. Mine were paper thin!

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Deliciously Organic December 16, 2013 at 6:58 am

Interesting. What size pan did you use?

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Stacie December 16, 2013 at 7:13 am

8×8 just like the recipe states. And I used 3 cups of coconut like stated as well.

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Tamara January 1, 2014 at 8:36 am

We made this for New Year’s Eve and it is fabulous!!!!

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Deliciously Organic January 1, 2014 at 8:56 am

Yay! Thanks for the feedback. Happy New Year! :)

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