A healthy, quick and easy freezer Paleo Coconut Oil Fudge recipe with no thermometer needed! Gluten free, dairy free, vegan and only 5 ingredients!
PIN Paleo Coconut Oil Fudge
(First published in 2014, photos updated in 2019, narration not changed)
Coconut oil is truly my new favorite thing guys.
I know I have a new favorite thing like every day but, for today, coconut oil is my new favorite thing.
You know why? ‘Cause it aided in making a coconut oil fudge recipe that I can actually feel good about eating. Like, eating A LOT.
And, it takes less than an hour to make A-N-D you do not need a candy thermometer. Only a freezer is in your future and I am PRETTY SURE you have that.
You know what that means? I can eat it all, feel good about eating it all… and then make some more QUICKLY and feel good about eating that too.
I’m totally kinda sorta kidding. That would be a wee bit excessive and I do believe everything in moderation. BUT you can feel good about eating this in moderation, that I am not kidding about.
This healthy fudge is literally one of the easiest things I have ever made. Easier than energy balls, easier than cookie dough overnight oats. Even easier than protein powder cookie dough <– Did not think we would ever have an easier recipe.
I was going to say easy peasy lemon squeezy but that is misleading and slightly confusing as it doesn’t have any lemons, just raspberries.
This healthy fudge recipe comes together in 5 minutes and only has to set for 40-45 minutes. Not to mention you can do it all in one bowl. For a girl who doesn’t like loading/unloading the dishwasher (major #firstworldproblems over here) this is like telling me that Christian Leboutin has decided to gift me unlimited free pairs of heels for LIFEF.
Maybe not THAT exciting but. You know.
Now, away from shoes and back to fudge.
We all know raspberries and chocolate go together like peanut butter and jelly. If for some reason you were unaware of this match made in yum-in-my-tum heaven then it’s all the more reason to try this out! Not that you really needed one.
It’s chocolate. Isn’t that good enough?
The coconut oil provides a subtle flavor boost that accentuates the sweetness of the chocolate and the slight tartness of the raspberries like no other.
I really can only describe this paleo coconut oil fudge as a fudgetastic flavor bomb. I don’t even know if that makes sense, but I really can’t think of any other words.
In other news: besides being a flavor BOMB, we’re also talking a PROTEIN bomb because we’re being ultra health-ninjas and doing a little 1-2 chocolate protein powder PUNCH. If you don’t’ want to use protein, you can also use all cocoa powder, and just use some extra honey to sweeten the deal!
Can I also just mention how gosh darn pretty this coconut oil chocolate fudge is? The red raspberry flecks really pop against the dark, creamy chocolate. It’s impressive. It’s quick. It’s beautiful. It’s fudge-a-licious.
Can’t stop, wont stop, making up terms that include “fudge.”
We can agree that this chocolate fudge recipe is going into your belly tonight?
Other Recipes You Might Like:
Raspberry Paleo Coconut Oil Fudge
- In a medium bowl, melt the coconut oil and honey in a microwave.
- While the coconut oil melts, mash the raspberries with a fork in a small bowl. You want a few little chunks remaining, so don't pulverize them.
- Once the coconut oil is melted, add in the mashed raspberries, Chocolate protein powder, unsweetened cocoa powder and vanilla extract. Stir until well combined.
- Line a loaf pan with parchment paper and pour the fudge in. Place in the freezer for about an hour until hardened.
- Once firm, let the fudge sit at room temperature for about 10 minutes before slicing.
FOR THIS RECIPE, I RECOMMEND:
WEIGHT WATCHERS POINTS PER SERVING: FREESTYLE POINTS: 7 POINTS+: 4. OLD POINTS: 3
(per square based off 21 squares and 1/2 cup honey)
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