Easy Chocolate Coconut Oil Fudge Recipe - Radiant Life

Easy Chocolate Coconut Oil Fudge Recipe

by Kayla Grossmann

During busy times of the year, making a spot for nutrient-dense meal planning on an already lengthy to-do list can be a difficult endeavor. However, preparing hearty, healthy recipes doesn't always have to be overwhelmingly complex. That's why we are taking a few minutes to celebrate healthy fats with this quick and delicious no-cook chocolate coconut oil fudge recipe. These incredible treats take just minutes to make and are rich with sweet holiday flavor while avoiding the high fructose corn syrup, hydrogenated oils, and additives that make the season not-so-bright.

virgin coconut oil fudge

Here's to Healthy Fats

Let's get right to the point: healthy, natural fats are wonderful and should be revered with sentiments of joy and gratitude. Fats are crucial to the function of the human body, acting as a readily used source of energy building block to cell membranes, cofactor in nutrient absorption and primary component in a variety of hormones. High quality saturated fats, such as those found in grass-fed animal products and in tropical oils like coconut oil and palm oil, are particularly important and woefully misunderstood. Contrary to their tainted reputation, saturated fats have many health benefits including:

  • maintaining cell membrane integrity
  • providing resistance to oxidation
  • aiding the proper assimilation of other nutrients
  • protecting the liver from toxin exposure and alcohol ingestion
  • normalizing hormonal production
  • enhancing cellular metabolism
  • protecting the body with antimicrobial effect

Delicious Last-Minute Coconut Fudge Bars

These bars, inspired by Eat Fat Lose Fat, are so easy to make it almost feels like cheating. Nutrient-dense and filled with wholesome ingredients, they also satisfy cravings for something sweet without the nasty processed additives. In the recipe you will find options for using either carob or chocolate depending on your dietary preference. If you are curious about carob, read more in our post about chocolate vs. carob. Also, be sure to use parchment paper as instructed- otherwise you will be left digging away at a hardened mess in your pan.

yields about 24 small piecesvirgin coconut oil

1 cup virgin coconut oil

1 cup raw honey

2 cups soaked and sprouted nuts (almond, hazelnut and macadamia are our favorites)

1 cup carob or cocoa powder

*2 teaspoons chocolate extract (if using carob only)

1 teaspoon vanilla extract

1/2 teaspoon celtic sea salt

Place all ingredients in food processor and blend until smooth. Line a large loaf pan with parchment paper and spread mixture evenly at about 1/2 inch thick. Cover with additional parchment paper and allow to set in refrigerator for a few hours. Remove and cut into small squares. Serve right away or store in container in refrigerator for future use.


Eat Fat Lose Fat by Sally Fallon and Mary Enig

WHO Scientific Update on trans fatty acids: summary and conclusions

The Skinny on Fats by Sally Fallon and Mary Enig

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