Coconut Chocolate Fudge w/ creamed coconut – only 4 ingredients, dairy-free, vegan

I spent years and years without fudge! It’s ordinarily laden with dairy and sugar, so I steered well clear of it. Then, a few years back, I discovered creamed coconut. It transformed my culinary experience forever. Creamed coconut is the dehydrated fresh flesh of a mature coconut, which has been ground into a semi-solid white cream, forming a solid block that melts upon heating. One day I was admiring the properties of this substance and had an earth-shattering ‘aha’ moment. Creamed coconut just happens to make the perfect base for a dairy-free ‘fudge’. It’s naturally sweet and solidifies to perfection.

This recipe delivers an unbelievable sweet, fudgey, coconut bite, followed by a delicate sweet-bitter hit of chocolate. With only 4 ingredients, it proves that delectable deliciousness doesn’t have to be complicated and time consuming. You can whip this up in a few minutes before popping it into the freezer to set.

This is an absolute favourite recipe of everyone I’ve served it to and features in my latest recipe book Angelicious (which has two dessert sections, one for ‘Raw & No-bake Sweet Treats’ and another for delicious ‘Cooked Desserts’). I’ve created a short vi

4.8 from 5 reviews
Coconut Chocolate Fudge - only 4 ingredients, dairy-free, vegan
 
Prep time
Total time
 
An easy, delicious vegan fudge recipe using creamed coconut, cacao, maple syrup and vanilla. Naturally dairy-free and vegan, without refined sugar.
Author:
Recipe type: dessert, sweet treat
Cuisine: dairy-free, vegan, gluten-free, sugar free
Serves: 12 squares
Ingredients
  • 100g creamed coconut block (or coconut butter)
  • 3 tablespoons maple syrup
  • 2 tablespoons raw cacao powder
  • 1 teaspoon vanilla extract
  • Desiccated coconut (optional)
Instructions
Check out the short video below for easy, step by step instructions on how to make this Coconut Chocolate Fudge...
    deo to show you how easy this fudge is to make. You can store it in the fridge or freezer (in fact, you can almost eat it right out of the freezer!).

    Note: You can also use coconut butter instead of creamed coconut. However, if you are able to get the blocks of creamed coconut (available in any good health food shop), they will be a lot cheaper than coconut butter (which is essentially the same thing just packaged differently).

     

    One final note about creamed coconut

    Coconut can get pretty confusing, with so many different forms of the stuff available these days. So before I sign off, I thought I’d mention the kind of coconut I am talking about for this recipe along with some images of the boxes, to make it easier for you to find if you haven’t already discovered it…

    Organic Creamed Coconut in North America

    Since it is such an important ingredient in this recipe and to save any creamed coconut confusion (and I know there is often a lot of confusion around different types of coconut), here is the creamed coconut that I use when I am catering in the USA and Canada.
    You can find it in good health food stores or buy it online via this link:
    Let’s Do Organic Creamed Coconut, 7-Ounce Boxes

     

     

     

    Organic Creamed Coconut in the UK & Europe

    And this is the creamed coconut I tend to buy when I am in the UK. This (or similar versions are easily available in good health food shops or supermarkets). You can also buy it online via this link here:
    Biona Organic Creamed Coconut 200 g

     

     

     

    I do hope that this recipe inspires you to create some delicious, healthy sweet treats. Do feel free to let me know how you get on in the comments below… and be sure to check out my recipe books here: Trinity’s Books

    23 Comments

    1. GiGi Eats November 10, 2015 at 2:40 pm - Reply

      ANYTHING with coconut butter needs to get IN my mouth!

    2. Amy November 17, 2015 at 12:12 pm - Reply

      Made and eaten! So easy to make and a perfect treat/dessert. Just wondering about what variations you could do. Fixated on adding lime to the coconut and chocolate at present 🙂

      • Trinity @ Trinity's Conscious Kitchen November 17, 2015 at 1:38 pm - Reply

        How exciting Amy! Lime – what a great idea – do you finely grate a bit of the rind to go in there too? Lime and coconut are a match in heaven and I often forget about using it.
        x

    3. rachel @ the conscious dietitian November 18, 2015 at 5:09 am - Reply

      wow so easy! I have never made anything with coconut butter and this seems like the perfect place to start. can’t wait to try it!

    4. Lynne November 26, 2015 at 10:19 pm - Reply

      Not sure yet if we can get coconut butter here is there an alternative I could use! Looks yummy and being so easy I just might get interested in baking again!

    5. well this fudge looks awesome. What a perfect holiday gift idea and good for all the people who are vegan or dairy intolerant! If not 100% healthy, at least it’s healthier!

    6. Emma January 17, 2016 at 7:29 pm - Reply

      Gave it a go just to see. Absolutely delicious! Will definitely make again. May add dried fruit and nuts next time. Thank you ?

    7. Lauren November 19, 2016 at 9:05 pm - Reply

      Looks wonderful! How long would the fudge last if I made some as Christmas gifts? How could I store it?

      • Trinity @ Trinity's Conscious Kitchen November 19, 2016 at 9:41 pm - Reply

        Good question Lauren. If you want to do a while in advance, then make it as suggested and then freeze it. Take it out and gift package it the day or the day before you need it.
        I’ve kept this fudge in the freezer for ages and it works perfectly. It’s best to let people know to keep in the fridge once you’ve given it to them too. Good luck 😉

    8. Carol December 21, 2016 at 6:58 pm - Reply

      I live in the United States where the measurement system is different. Do you have another edition where the metrics are converted?
      Thank you.
      Carol

      • Trinity @ Trinity's Conscious Kitchen December 21, 2016 at 11:52 pm - Reply

        Hi Carol, thanks for tuning in here. Unfortunately I only have metric editions of my books. Sorry about that! I do everything myself (including the publishing), so I’ve not yet had the time to recreate USA editions of my previous work. A lot of people in North America have purchased small, inexpensive weighing scales to accommodate metric recipes though 😉 I also have conversion charts in my books.

        On the up-side, I am trying to include North American measurements in all new recipes though. In any upcoming books or ebooks, I plan to have both systems.
        Trinity
        x

    9. Andi December 22, 2016 at 1:36 am - Reply

      I love this recipe! Modified it recently to include some peppermint oil – which worked very well indeed, and now fancy adding a few drops of orange oil. I did think about lime, but keep forgetting to buy them! Love the comments, so will buy limes when I’m next in town.

      Thanks for sharing 🙂

    10. joan January 26, 2017 at 7:59 am - Reply

      Just wish that you didn´t use sugar ( maple syrup ) .

    11. CJ February 28, 2017 at 7:23 pm - Reply

      Wondering if you’ve ever tried doubling the recipe and I’d it turns out.

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