Last Updated on July 14, 2025 by Deliciously Organic
This almond coconut fudge is the perfect treat for the holiday season!
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)
Adapted from Make it Paleo.
- Prep Time: 20 minutes
- Total Time: 2 hours 20 minutes
- Category: Dessert
- Diet: Gluten Free
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.
Nutrition
- Serving Size: Makes about 16 pieces.
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