The temperature has inspired me to post some cold-weather recipes. This fudge recipe fits the bill nicely.

7 reasons I love this fudge

1. It tastes divine
2. It uses all nourishing ingredients
3. You get the benefits of coconut oil when eating it
4. It contains no refined sugar or other icky products
5. I usually have all of the ingredients on hand, so there is no need to go to the store
6. It is extremely easy and fast to make (think, instant gratification!)
7. It’s guilt-free (for all of the reasons above)

This recipe is based on one of Sally Fallon's recipes (she has some brilliant recipe ideas in Nourishing Traditions, by the way). Her original recipe called for equal amounts of carob, honey and butter.

I have adapted it to use coconut oil, cocoa powder, and the low glycemic, oh-so-yummy coconut/palm sugar (though honey works great too!). The result is a wonderfully rich fudge. We enjoy this fudge with raw honey as well, but the coconut/palm sugar (the pastelike kind) is even more of a favorite as it gives it a wonderful texture without an overpowering flavor.

This truly is one of the easiest recipes to make, and it truly is richly delicious.

The Easiest, Healthiest, Most Scrumptious Fudge Ever

By the way, you can easily substitute with this recipe. Coconut oil works very well, but those less inclined to this oil could also use butter for a more traditional taste. Raw honey works very well (though I find it almost a bit too sweet, so you may want to reduce the amount a little), and I bet you could use other forms of palm/coconut sugar (like the granulated form). I use a food processor, but I am sure that you could also use a stand or hand mixer. You can also easily double this recipe.


  • 1/2 cup of virgin coconut oil
  • 1/2 cup of coconut/palm sugar (the paste-like kind)
  • 1/2 cup of cocoa powder
  • A dash of sea salt
  • 1/2 teaspoon vanilla
  1. In a heat-resistant (Pyrex) glass measuring cup, add the coconut oil. Fill a small saucepan with a few inches of water, and place the glass measuring cup in it. Heat on the stove top until the coconut oil is mostly melted (the coconut oil should be room temperature, not hot. This will protect its raw benefits.)
  2. In a food processor using the regular blade, add the melted coconut oil and the rest of the ingredients and mix until well combined.
  3. Place enough plastic wrap or parchment paper in a loaf pan to cover the bottom and sides of the pan. Scrape your fudge "dough" into the loaf pan, and fold the plastic wrap or parchment paper over the top of the fudge. Gently press down, to even out the thickness of the fudge (you want it to be about half an inch thick, and it will cover probably about half of the bottom of your loaf pan). Take out the fudge, carefully wrapped up, and place in the freezer or refrigerator until it has set up. In the freezer it only takes about 20 to 30 minutes.
  4. Cut into small squares, and enjoy!