I spent years and years without fudge! It’s ordinarily laden with dairy and sugar, so I steered well clear of it. Then, a few years back, I discovered creamed coconut. It transformed my culinary experience forever, not least when I created the most delicious chocolate coconut fudge I have ever tasted.
Creamed coconut is the dehydrated fresh flesh of a mature coconut, which has been ground into a semi-solid white cream, forming a solid block that melts upon heating.
One day I was admiring the properties of this substance and had an earth-shattering ‘aha’ moment. Creamed coconut just happens to make the perfect base for a dairy-free ‘fudge’. It’s naturally sweet and solidifies to perfection, and so chocolate coconut fudge was born.
Chocolate coconut fudge only takes a few minutes to create
This fudge recipe delivers an unbelievable sweet, fudgey, coconut bite, followed by a delicate sweet-bitter hit of chocolate. With only 4 ingredients, it proves that delectable deliciousness doesn’t have to be complicated and time-consuming. You can whip this up in a few minutes before popping it into the freezer to set.
This is an absolute favourite recipe of everyone I’ve served it to and features in my recipe book Angelicious (which has two dessert sections, one for ‘Raw & No-bake Sweet Treats’ and another for delicious ‘Cooked Desserts’).
I’ve created this video to show you how easy this chocolate coconut fudge is to make. You can store it in the fridge or freezer (in fact, you can almost eat it right out of the freezer!).
Note: You can also use coconut butter instead of creamed coconut. However, if you are able to get the blocks of creamed coconut (available in any good health food shop), they will be a lot cheaper than coconut butter (which is essentially the same thing just packaged differently).
One final note about creamed coconut
Coconut can get pretty confusing, with so many different forms of the stuff available these days. So before I sign off, I thought I’d mention the kind of coconut I am talking about for this chocolate fudge recipe. I have posted images of the boxes, to make it easier for you to find if you haven’t already discovered them…
Organic Cr
eamed Coconut in North America
Since it is such an important ingredient in this recipe and to save any creamed coconut confusion (and I know there is often a lot of confusion around different types of coconut), here is the creamed coconut that I use when I am catering in the USA and Canada.
You can find it in good health food stores or buy it online via this link:
Let’s Do Organic Creamed Coconut, 7-Ounce Boxes
Organic Creamed Coconut in the UK & Europe
And this is the creamed coconut I tend to buy when I am in the UK. This (or similar versions are easily available in good health food shops or supermarkets). You can also buy it online via this link here:
Biona Organic Creamed Coconut 200 g
Coconut Chocolate Fudge - only 4 ingredients, dairy-free, vegan
An easy, delicious vegan fudge recipe using creamed coconut, cacao, maple syrup and vanilla. Naturally dairy-free and vegan, without refined sugar.
Ingredients
- 100g creamed coconut block (or coconut butter)
- 3 tablespoons maple syrup
- 2 tablespoons raw cacao powder
- 1 teaspoon vanilla extract
- Desiccated coconut (optional)
Instructions
Check out the short video below for easy, step by step instructions on how to make this Coconut Chocolate Fudge...
My recipe books…
I do hope that this recipe inspires you to create some delicious, healthy sweet treats. Do feel free to let me know how you get on in the comments below… and be sure to check out my recipe books here: Anastasia’s Plant-based Recipe Books
More delicious recipes using creamed coconut?
Pin chocolate coconut fudge for later…
ANYTHING with coconut butter needs to get IN my mouth!
I know that feeling 🙂
Made and eaten! So easy to make and a perfect treat/dessert. Just wondering about what variations you could do. Fixated on adding lime to the coconut and chocolate at present 🙂
How exciting Amy! Lime – what a great idea – do you finely grate a bit of the rind to go in there too? Lime and coconut are a match in heaven and I often forget about using it.
x
wow so easy! I have never made anything with coconut butter and this seems like the perfect place to start. can’t wait to try it!
Glad it appeals Rachel 🙂
Not sure yet if we can get coconut butter here is there an alternative I could use! Looks yummy and being so easy I just might get interested in baking again!
Look out for ‘creamed coconut’ (which comes in a solid block form) in the health food store.
Where are you located?
Wow that was lovely! Thanks for the wonderful recipe!
well this fudge looks awesome. What a perfect holiday gift idea and good for all the people who are vegan or dairy intolerant! If not 100% healthy, at least it’s healthier!
Gave it a go just to see. Absolutely delicious! Will definitely make again. May add dried fruit and nuts next time. Thank you ?
Fab! Delighted to hear that Emma. Dried fruit and nuts make an excellent addition.
Have fun.
x
Made this with Stevia instead of maple syrup as I’m diabetic and can’t do maple…too high carb, it works just as well for anyone wanting to make it ketogenic
I did the same. Replace the missing volume of the maple syrup with 3 Tbsp water or unsweetened almond milk and a pinch of pure stevia extract.
Hi, could this be made ahead and frozen for 2 weeks? I want to make a box of Christmas treats 🙂
Many thanks,
Danielle
Yes indeed Danielle. The works fine when frozen and then given out at a later date.
Enjoy and have a beautiful festive season!
Thank you Riley. Another option is Lakanto maple flavored syrup sweetened with monkfruit. I used 3 tablespoons as in the recipe. It is sugar free and keto.
Looks wonderful! How long would the fudge last if I made some as Christmas gifts? How could I store it?
Good question Lauren. If you want to do a while in advance, then make it as suggested and then freeze it. Take it out and gift package it the day or the day before you need it.
I’ve kept this fudge in the freezer for ages and it works perfectly. It’s best to let people know to keep in the fridge once you’ve given it to them too. Good luck 😉
I live in the United States where the measurement system is different. Do you have another edition where the metrics are converted?
Thank you.
Carol
Hi Carol, thanks for tuning in here. Unfortunately I only have metric editions of my books. Sorry about that! I do everything myself (including the publishing), so I’ve not yet had the time to recreate USA editions of my previous work. A lot of people in North America have purchased small, inexpensive weighing scales to accommodate metric recipes though 😉 I also have conversion charts in my books.
On the up-side, I am trying to include North American measurements in all new recipes though. In any upcoming books or ebooks, I plan to have both systems.
Trinity
x
It’s 3.5 oz of the creamed coconut but the thing is is you can buy a box that is 200 grams and so you just cut it in half.
100g creamed coconut block (or coconut butter) is equal to 1 cup. I googled it …
I love this recipe! Modified it recently to include some peppermint oil – which worked very well indeed, and now fancy adding a few drops of orange oil. I did think about lime, but keep forgetting to buy them! Love the comments, so will buy limes when I’m next in town.
Thanks for sharing 🙂
Fabulous!
Just wish that you didn´t use sugar ( maple syrup ) .
Yes difficult to make something so delectable without an extra little bit of something sweet in there.
You could use home made date paste (dates blended with water)
I might do it that way also, although it would be different. Definitely worth exploring 🌱
Wondering if you’ve ever tried doubling the recipe and I’d it turns out.
Indeed, I often double this – it works the same 🙂
omg it’s sooooooooooooo yummy!! What a nice treat. I keep little squares in the freezer and grab when I get a sweet craving. Making again and adding some coconut and carob 🙂
Wonderful!
I tried the recipe with date syrup instead of maple and it was yummy ? thank you so much for this recipe, I’m going to make it again and again
Wonderful to hear that Danielle.
Hi,
Just saw this today while looking at recipes for this creamed coconut. I’ve used it many times and love it, but was looking for something different. This sounds wonderful.
I also was going to ask about the 100g, as I’m in USA. However, 2 answers: 1st you apparently, are using 1/2 box so that must be the right amount. There are 7 Tbs. to a box so 3 12 T. would be about 98g. 2nd, by searching online 100g = a little over 3 1/2 oz.
At any rate, I’m going to be trying this and know it will be a delicious treat.
Thank you
How long does it last?
Thanks!
Hi Abi,
You can actually freeze it for longer keeping.
It’s good for a couple of weeks in a container in the fridge.
x
I’ve just made this and popped it in the fridge. I doubled the recipe but used 3 three ttbsp of date syrup and 3 of agave nectar. Be interesting to see how that turns out. So easy to do! Looking forward to trying it.
Thank you for the recipe. I have been looking for a way to use some creamed coconut and this sounds so yummy. Can’t wait to try it out. Thank you.
I made these and they were so heavenly. Thank you for introducing us to this recipe. I had no idea what to do with my creamed coconut. I also has never tried fudge due to the sugar content.
Happy to hear that Gita 🙂
Hi, I was wondering if golden syrup would work as a substitute for the maple syrup? As I have golden syrup in my cupboard but would need to buy the maple syrup especially!
Thanks!
It may well work, although if you are looking for a healthier option, then I’d go for maple.
Just made this and it tastes soooo good! Ghank you so much for sharing. Am on a very strict diet, so was sooo happy to come across this recipe. Finally something delicious to eat!
Awesome – happy that this works for you. Thanks for the comment.