Coconut Oil Fudge is a decadent bite made with only 3 simple ingredients. This healthy fudge is perfect as a breakfast, dessert, or anytime snack because its ingredients are good for you!

Love healthy bite-sized treats? You might want to make this fudge a part of your rotation alongside healthy chocolate coconut balls or no bake protein balls!

Coconut Oil Fudge

Healthy Fudge

Sinking your teeth into a creamy, chewy piece of coconut oil fudge can be just the answer when you’re craving something sweet. Keeping in line with eating healthy during the holidays can be difficult. This is why indulgent treats that are also good for you tend to come in handy!

While I wouldn’t exactly call coconut oil a ‘hidden ingredient’, I do love making treats with hidden elements. Like my healthy zucchini brownies, almond flour brownies, and even healthy pumpkin brownies. You probably sense a theme!

In this healthy fudge there’s magnesium, fibre, antioxidant properties, good fats as well as a myriad of other benefits are jam-packed into a small bite of fudge. But the best thing about this is it’s so good, you’d never know it!

As much as this is a healthy dessert, it doesn’t overpower how melt in your mouth delicious it is. Go ahead, indulge in a piece or three!

Ingredients for Coconut Oil Fudge

  • Bananas: The riper the better! Ripe bananas bring out their natural sugars. You want to see those brown spots to give sweetness to your fudge with cocoa powder.
  • Coconut oil: Measure after you’ve melted it. If you are concerned about the quality of your coconut oil, check the labels. Look for virgin, cold-pressed, organic/non-GMO. This is a must in this recipe as it is an oil that can solidify.
  • Cacao or cocoa powder: Not to be confused with each other. Notice the spelling! Cacao powder is made from fermented beans not yet processed. Cocoa powder is beans that have been highly processed and usually made with added sugar. Depending on the amount of sugar, that will determine how sweet the cocoa powder will be. Either will work.
ripe bananas, coconut oil, cacao powder, food processor

How to Make Coconut Oil Fudge

  • Prep: Set aside a parchment lined square baking dish. Should be an 8 x 8 dish for this recipe which yields about 16 servings, once cut into pieces. On low heat, melt the coconut oil on the stovetop. Coconut oil can withstand high heat, but you don’t want it to get too hot. Just heat it enough to melt it. You can also use the microwave for 30-second increments.
  • Combine: If you have a food processor or high-speed blender like a Vitamix, add all of your ingredients until smooth. Every once in a while you’ll want to pause to scrape down the sides. This way you’re making sure to incorporate everything very well.coconut oil chocolate fudge
  • Pour and Chill: Pour fudge mixture out into the prepared baking dish. Use a spatula to scrape everything out. You don’t want to leave any of it behind. Then again, if you do, you get to lick the spoon! Once in the dish, spread it out evenly and freeze for 2-4 hours. This will ensure all ingredients solidify and won’t fall apart on you! Upon removing it from the freezer you’ll want to let it sit for about 5 minutes. This will bring it back to a chewy, fudge-like consistency and will be much easier to cut.

As you can see, this is a no-fuss recipe that requires very little prep time. The major part of this is the chill time, but you’re about to find out how it was worth the wait!

Tips and Variations

  • Bananas: You may notice this fudge has a banana taste. There is no way around this as the bananas give it structure and sweetness. It also helps with the chewy consistency. Coconut oil and banana work as a team!
  • Dates: Medjool dates can be blended and added as an additional ingredient if you’re looking for a different flavor to mask a bit of the banana. You could also use a bit of raw honey or maple syrup.
  • Freeze it: Coconut oil fudge will need to be kept in the freezer otherwise it will no longer hold its structure. If you’re looking for a fudge recipe to be able to ship to a loved one, this one is not it! This is a treat perfect for having at home or serving guests.
  • Nut butter: You could play around with nut butter (almond, peanut, cashew). All will give it a bit of added earthy nutty flavor, added texture, and of course another layer of chewiness!
  • Protein boost: Add a bit of whey protein powder (no plat-based and chocolate flavor would be best) to make these a quick midday pick me up or for a great way to start the day. I love adding whey to snacks like these protein cookies and Peanut Butter Protein Balls
  • Get creative: Add some vanilla or cinnamon. Sprinkle with unsweetened coconut flakes or a pinch of coarse sea salt.
Coconut Oil Fudge Recipe

Freezing and Thawing

Store: Cut the fudge into pieces, after initial freezing. Place them in an airtight container or Ziploc bag and freeze them for up to 3 months. If you prefer, you can separate the layer of pieces with parchment paper. This way, you can take out individual pieces as desired.

Thaw: Forewarning, they are addicting, so you may just find yourself taking out 1 piece every day! Leave it out at room temperature for about 10 minutes to soften a bit before biting into it.

More Healthy Chocolate Dessert Recipes

coconut oil fudge recipe

Coconut Oil Fudge

Coconut Oil Fudge is a decadent bite made with only 3 simple ingredients. This healthy fudge is perfect as a breakfast, dessert, or anytime snack because its ingredients are good for you!
5 from 15 votes
Servings 16 servings
Calories 120
Prep Time 10 minutes
Cook Time 2 minutes
Chilling Time 3 hours
Total Time 3 hours 12 minutes

Ingredients 
 

Instructions 

  • Line square 8” x 8” baking dish with parchment paper. Set aside.
  • In a small pot, melt coconut oil on the stove on low heat. Or in a microwave safe bowl in 30 seconds increments.
  • In a food processor or high speed blender, add bananas, melted coconut oil, cacao powder and process until very smooth, pausing and scraping the walls once or twice.
  • Pour into previously prepared square dish and freeze for 2 – 3 hours.
  • Remove from the freezer, let thaw about 5 minutes and cut into 16 squares.

Notes

  • Store: Freeze cut up fudge in an airtight container for up to 3 months. When ready to eat, remove as many pieces as desired, warm up on a counter for 5-10 minutes to just enough to soften a bit and enjoy!
  • Does fudge have banana taste? Yes, this coconut oil fudge recipe does have a banana taste.
  • Can I replace bananas with something else? Unfortunately not. They make the base of this recipe.
  • Can I use any other oil? No, coconut oil is the only oil that can solidify.
  • Do I have to store fudge in the freezer? Yes. Therefore, I do not recommend you ship it. For softer fudge before eating, thaw on a counter for 5-10 minutes.

Nutrition

Serving: 1bar | Calories: 120kcal | Carbohydrates: 8g | Protein: 1g | Fat: 11g | Saturated Fat: 9g | Sodium: 1mg | Fiber: 2g | Sugar: 4g
Course: Dessert
Cuisine: North American
Author: Olena Osipov
Did you make this recipe?Mention @ifoodreal or tag #ifoodreal!

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About Olena

Welcome! I grew up in Ukraine watching my grandma cook with simple ingredients. I have spent the last 11 years making it my mission to help you cook quick and easy meals for your family!

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Comments

  1. 5 stars
    These are really good and healthy too. I admit I have a problem with candy. I am trying to cut back though. But I cannot drink coffee without creamer though it goes against me to just have it with milk and honey. I saw a site where they made their own with raw almonds cream and whole milk but it only made a pint and it said it only lasted for 5-10 days. I wondered how much of that stuff do you have to put in the coffee to keep it from spoiling.Not good for someone trying to lose weight.

    1. I can’t drink coffee without milk too. Anything fancy that requires extra preparation I don’t do. I would just do a bit of creamer and don’t sweat it, if I were you. That is not what will be in a pathway of your weight loss, unless you do a lot of creamer.:)

  2. 5 stars
    I live in WA too <3 But I really wanted to comment to say I very much appreciate how you are making sweets without added sugar. I get tired of finding recipes for sweets labeled "no sugar" with a liberal dose of coconut sugar, maple syrup, honey, agave, later clarifying "no *refined* sugar" or "*refined*-sugar-free". I've been looking for recipes like the few of yours I've read so far and I love that you actually AREN'T adding sugar. Thank you so much!

    1. Hi Heather. You are welcome. I know what you mean. “No sugar” is a marketing trick that works well to make people click on a recipe. I fell a victim of this trend myself a few times by claiming “sugar free” some of my recipes which honestly made me feel cheating and dishonest. So, you might see some of those on my blog. Other than that I try to make truly free sugar free recipes because sugar is sugar. Enjoy!

  3. 5 stars
    just made these this afternoon! I have a big ol sweet tooth and I think these will do the trick! Wondering if they could be stored in the fridge for a little softer texture of if they need to stay in the freezer? Thank you!

    1. Hi Kylee. Probably they are better off in a freezer because of high banana content. In a fridge bars will become mushy. They don’t take long to defrost however.:)

    2. Hey Kylee, I actually put it in the fridge after I put it in the freezer for about two hours as I can’t stand eating it frozen (like chewing on an ice cream ?) and it came out a mousse like consistency! Which was awesome as I’ve been looking for a vegan mousse recipe and thought I needed coconut cream but apparently not. Next time I will use less bananas, add some salt and use a bit more cacao as the banana was way too overpowering. But there you go, in the fridge = banana mousse ?

  4. I’m not a big fan of bananas & chocolate personally, I know I’m a weirdo LOL! I like them but not together. What quantity of honey would you use in place of the bananas? Or even dates?

    1. Hi Randa. LOL that is weird, I will be honest. Oh my, see bananas add volume and texture. I really can’t tell you how much honey to use because to replace bananas 1:1 you would use about 1 cup honey. Wow, that is a lot and I don’t think it will work. Dates wouldn’t make nice smooth consistency. I would not alter this recipe in any way. However, if you are craving fudge try this recipe with dates.

  5. That fudge looks amazing! & I like that you made it with bananas and not dates, as my boyfriend is allergic to dates, poor thing. I can’t wait to try and make this 🙂

    1. Thank you, Tasha. Believe it or not I have heard from many readers who are allergic to bananas! I can’t even imagine…

  6. 5 stars
    Just made this and now am trying the fudge. Wow! I can see why you can eat all of it and NOT feel guilty. I am going to keep this on hand and when I get a sweet tooth I’ll eat it. Also I am going to give this fudge to my family and in-laws for Christmas with a nice container that you can freeze and of course reuse. Thanks for sharing this recipe!

  7. I was laughing reading this!! So true about fruit! I totally agree that eating fruit is nothing like eating bag fulls of candy. I’m proud of you for chucking out all the excess toxic sugar and for being reasonable, that your kids have to be able to taste it but no go overboard. I’m making these! If they’re anything like the black bean ones they will be a hit! We need to go for a hike!

    1. Thanks.:) I thought there would be a fight over candies but shockingly NOT. This fudge is similar to the brownies, true. Totally different taste but same idea. Let me know!!! Yes, we should hike. I will text you!!!

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