My new favorite ingredient happens to be…
And I’m so excited that it plays such a starring role in this fudge!
This recipe is very similar to my basic frosting. Make either layer alone for plain vanilla fudge, or plain chocolate fudge. Or add other extracts (mint, hazelnut, almond, lemon, orange) for flavor tweaks! Enjoy!
Marbled Fudge
This recipe is very similar to my basic frosting. Make either layer alone for plain vanilla fudge, or plain chocolate fudge. Or add other extracts (mint, hazelnut, almond, lemon, orange) for flavor tweaks!
Ingredients
Vanilla Layer
- 1 cup coconut butter
- 1 teaspoon vanilla extract
- 1 tablespoon coconut oil barely melted (don't let it get too hot)
- 2 to 3 tablespoons raw honey or organic maple syrup
Chocolate Layer
- 1 cup coconut butter
- 1/4 cup cocoa powder
- 1 teaspoon vanilla extract
- 1 tablespoon coconut oil barely melted (don't let it get too hot)
- 2 to 3 tablespoons raw honey or organic maple syrup
Instructions
Make The Vanilla Layer
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Combine the coconut butter and vanilla in a food processor bowl.
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Turn on and add coconut oil while it is on.
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Add honey or maple syrup while it is on.
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Adjust sweetness to taste and let process until smooth and creamy.
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Transfer to a square baking dish that has a square of unbleached parchment paper lining the bottom, distributing the vanilla mixture in globs all over.
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Set aside.
Make The Chocolate Layer
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Combine the coconut butter, vanilla, and cocoa powder in a food processor bowl.
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Turn on and add coconut oil while it is on.
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Add honey or maple syrup while it is on.
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Adjust sweetness to taste and let process until smooth and creamy.
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Transfer to the same square baking dish, distributing globs of this chocolate mixture among the globs of vanilla mixture.
Finish Up
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With clean hands, press the mixtures together, filling up the pan.
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Using a butter knife, make random slices through the mixture to mix up the chocolate and vanilla layers a bit more.
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Press smooth with hands again.
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Chill in refrigerator until hard, about 1/2 hour to an hour.
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Cut into chunks and serve.
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Store leftovers in refrigerator.
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Enjoy!
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THANK YOU Wardee!!! I’ve been so looking forward to this!
.-= Michaela´s last blog post… My how they reproduce!!! =-.
Sounds yummy, Wardee!
I’m a little stuck on the coconut butter, though. Does that really mean this is an $18+ pan of fudge? I’d love to make it, but it would definitely be a super-special-occasion-only treat.
Hi,
I realize this post is very long overdue, but you can easily make your own coconut oil by blending unsweetened shredded coconut until the oils come out and make the butter. It is truly very easy, and unsweetened coconut shreds are very inexpensive at Indian and Middle Eastern groceries
Kimber – This is not the most frugal dish, is it? But, that coconut butter on amazon used to be about $9. I’m shocked to see it now for $18!!! Thanks for letting me know.
Here it is @ Wilderness Family Naturals for $8.75:
http://www.wildernessfamilynaturals.com/mm5/merchant.mvc?Screen=PROD&Store_Code=WFN&Product_Code=CSP16&Category_Code=
And here @ Tropical Traditions for $11:
http://www.tropicaltraditions.com//coconut_cream_concentrate.htm
Ah, that sounds more do-able! I saw some at our local health food store, too, but don’t remember the price. I’m sure it wasn’t $18, though!! Yikes!
This looks good… although, like others have noted, pricey. Could you explain the difference between coconut butter and coconut cream… they both say the ingredients are 100% coconut. Is it just coconut meat? Thanks, ae
.-= Amy Ellen´s last blog post… Be a Supplement Skeptic =-.
Mmmmmmm, a great Easter treat!
Amy Ellen –
Coconut butter is the same as coconut cream. They are both the meat of the coconut pureed.
Yum! I have several cans of coconut cream I never knew what to do with; this sounds heavenly!! I’m hoping to get some local maple syrup next weekend so this will go on my to make list 🙂
.-= Carla´s last blog post… Day One =-.
Carla – I just want to make sure you’re not talking about the cream that is in whole coconut milk. That will be too watery for this recipe.
Thanks! Do you think it could be made at home? Have you tried this? Or would it be cost prohibitive to buy enough coconuts?
.-= Amy Ellen´s last blog post… Be a Supplement Skeptic =-.
Amy Ellen – I haven’t tried that. I *think* the machines we have at home would not be capable of pureeing the coconut meat so smoothly. But if you come across something else while looking into it, feel free to set me straight. 🙂
Looks fantastic but I’ve never tried coconut oil or coconut butter yet. I’m going to have to do that.
.-= barb´s last blog post… Oatmeal Cinnamon Bars Recipe Diabetic Friendly =-.
Oh my goodness! I have to resist the urge now to go buy the ingredients to make it! I love fudge, and I love the fact that this doesn’t have tons of sweetener in it. Can’t wait to try it! 🙂
I checked; I thought it was in a can in a box but I checked and it was in a bag. It is a very dense, almost solid paste with a thick layer of coco-butter on top (it was hard enough that I thought it was a can feeling it through the box, lol!). I’ll probably have to add a bit more coconut oil to get it to a good consistency 🙂
.-= Carla´s last blog post… Day One =-.
Would it be possible to use stevia instead of honey.
Gilbert – Yes, but I’m not sure how much. When I use stevia, I use half honey and then a pinch of stevia to the right sweetness. Otherwise, the stevia taste doesn’t appeal to me. Let me know what works for you!
It worked great. I used half the honey and about ten drops of stevia extract. This fudge is very filling and gives me a burst of energy. Thanks for the recipe.
I made these and just halfed the recipie,so it was not as expensive, also I put some fresh pepermint, yumm.
This looks amazing and works with our diet too! Another friend just posted how to whip coconut cream using canned coconut milk (freezing for about half an hour to harden the cream at the top, and being very careful not to jostle the can too much in the process!) I tried her recipe but overwhipped and did come up with a more buttery substance that we still thought was delicious atop raw carrot cupcakes, so I will definitely give this a go!!
Chickipea – I’d love to read more about whipping the coconut cream – do you have a link to the post? I hope you enjoy the fudge!
I just keep a can of coconut milk in the fridge and when I need whipped cream the cream is already at the top of the can and solid….so it is easy to remove that and leave the water in the can. Just whip the cream up on its own or you can add a sweetener and/or vanilla. Super easy to do!
This fudge is awesome. I used exactly what is in the recipe. I was looking for a healthy fudge recipe in the past, because we like fudge a lot but it has so much junk in it.
I just made it last night and I can’t wait to go home and have some more.
I’m so glad you like it, Alina! 😀
Just made this today . . . we all LOVE, LOVE, LOVE it!
I bought my coconut butter from whole foods for 14 dollars so not too bad. And Its not like I am using it all the time. The oil I got for 11 from another organic store. I am trying it today for the first time.
That fudge looks soooooooooo good! Wishing I had some coconut butter to make it with.
My husband and I recently discovered coconut butter as well, and we have solved the price problem. 😮
Our first experience with coconut butter was the 16oz. jar of Artisana brand from our local coop here in Minneapolis, MN for $11.99.
My husband had this genius idea to make our own and after trial and error I found this blog:
http://heathereatsalmondbutter.com/2010/03/09/homemade-coconut-butter/
We were able to find dried shredded coconut in bulk just 15 feet away from the jar of coconut butter we purchased before. The shredded coconut was about $3.69 lb.
We food processed the shredded coconut for about half an hour off and on. We refilled the 16oz. jar for less than $4 and a half hour of food process time, which we count as adventure. 😉
Wow! I wanted to make this fudge and saw the previous comment about making your own coconut butter, so I did! It was so easy and turned out looking great. Can’t wait to make the fudge!
Thanks.
Thanks, Amber! I think that looks great! The only thing is — shredded coconut is the coconut left-over after the coconut oil is removed and/or leftover from making coconut milk. In other words, it is defatted.
I would suggest adding some coconut oil in with the whizzing shredded coconut to get the healthy fat content back up there. How much? I don’t know. But I’d probably add a few tablespoons and see what that does. 🙂
Aahhh, thanks Wardee! Definitely want to make sure we get the benefit of all those good fats! I will be doing that next time – could be a while, but I’ll let you know how it turns out. 🙂
@Sarah – soooo glad I can help!
@Kricket – ur welcome!
Wow. That looks truly amazing. And a really big THANK YOU! to Amber for posting the link to HeatherEatsAlmondButter blog for her post of how to make coconut butter. Amazing!!
So my fudge is chilling in the fridge. I made my own coconut butter, so that might change a few things, but I have a few questions: my vanilla layer was not nearly as white as yours. I would guess that it was the vanilla that made it a darker color. Did you use a special vanilla? Also, I used a bread loaf pan, and it looks to be about the same thickness as yours. Did you double or triple the recipe? I kind of thought I would get as much out of the recipe as was in the picture, but I guess not 🙂
Anyway, I’m sure it’ll taste great. I actually added peppermint extract in the second layer and then a dash of carob (I don’t eat chocolate) for some color. Yum!
Just made the chocolate fudge today and my 5-yr old son and I loved it! Awesome recipe! I think I will try to make it in some fun-shaped plastic molds next time. Thank you for sharing it!
We made this tonight and all loved it! It’s not 100% like “real” fudge, but definitely close enough for a sweet treat. Thanks for such an EASY and yummy recipe.
This looks delicious. Very similar to the fudge I make that starts off with your chocolate layer for the chocolate nut butter cups. I started adding in coconut butter and nuts or sprinkling with pomegranate seeds. Awesome! Thanks!
What a wonderful post! I credit coconut butter with a large portion of the healing I experienced after a TBI. I eat a couple of tablespoons full every day and I firmly believe that supports my brain function like nothing else.