A healthy, quick and easy freezer Paleo Coconut Oil Fudge recipe with no thermometer needed! Gluten free, dairy free, vegan and only 5 ingredients!
Course Dessert
Cuisine American
Prep Time 10 minutesminutes
Chilling 1 hourhour
Total Time 10 minutesminutes
Servings 21Squares
Calories 130kcal
Author FoodFaithFitness
Ingredients
1CupCoconut oil,melted
1/3-1/2CupHoney,to taste *
1CupRaspberries (160g)
1/2CupGrass-fed Chocolate protein powder**(40g) (whey or plant based)
1/2CupUnsweetened cocoa powder(50g)
1/2tspVanilla extract
Instructions
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.
DEVOUR!
Notes
* I like my fudge quite sweet, so I prefer 1/2 cup, if you like it darker you might want 1/3. Just sweeten to taste before freezing.** you can omit this and use all cocoa powder too, you just may need to make it sweeter!Store fudge in an air-tight container in the refrigerator. Best eaten after the fudge has been at room temp for a few mins.