Coconut Oil Fudge

(recipe from Jaysbakingmecrazy)


•1/2 cup melted coconut oil

•1/2 cup creamy almond butter

•1/2 cup cacao powder

•1/4 cup maple syrup

•1/8 teaspoon salt (unless almond butter is salted, then leave out)


•Line an 8*8 pan with parchment paper and set aside. Can also pour into mini muffin liners.

•In a small pan, combine coconut oil, cacao, almond butter, maple syrup and salt.

•Heat over medium heat and whisk until smooth. It does not need to boil or come to a certain temperature.

•As soon as it's smooth, pour into prepared pan. Place in fridge and let set for at least 2 hours.

•Store in fridge or freezer.


•I think this fudge is delicious as is; however, my kids said they would prefer less almond butter taste.  Feel free to reduce the almond butter slightly, if desired.