Toasted Coconut Fudge – a delicious recipe with Toasted Coconut Flakes, Vanilla, Cacao Butter, Salt, Maple Syrup. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Add toasted coconut flakes into the blender cup and pulse for about 45 seconds, starting with a low speed, increasing to the highest. I did not need to stop my Vitamix once, but depending on which machine you are using, you may need to stop a few times to bring the flakes to the center.
2
Add vanilla extract, cacao butter and a pinch of sea salt. Pulse for about 30 seconds.
3
Lastly, add maple syrup (this can be substituted for agave or honey, but it will no longer be a vegan recipe). Pulse for just a few seconds, about 15 seconds, again starting from low speed and increasing to the highest.
4
Spray a loaf pan with coconut oil and pour the thick mixture in. Refrigerate for 3-4 hours or overnight to set.
5
Cut the coconut fudge into small (or large, if you wish) pieces. Keep refrigerated.
227
kcal
Calories
23
g
Fat
5
g
Carbs
FatCarbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 4 cups Toasted Coconut Flakes, 1 teaspoon Vanilla Extract, 1/2 cups Cacao Butter, 1 pinch Sea Salt, and more.
Yes, Toasted Coconut Fudge falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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