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

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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56 Comments

  1. Sally

    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!!

    • Deliciously Organic

      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!

      • Sally

        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.

  2. Jill

    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?

    • Deliciously Organic

      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.

    • Deliciously Organic

      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.

    • Pat Wehmeier

      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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