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Amazing Coconut Oil Fudge (Dairy-free, Sugar-free)


Have I told you how much I love coconut oil?

If you haven’t started adding coconut oil into your diet, now is the time. You won’t believe the difference it makes in your energy level and metabolism! And with tasty treats like this hanging around, it won’t be hard to do. These chocolatey squares are lightly sweetened with blood-sugar-friendly raw honey, and full of the benefits of quality coconut oil – so that means that this tasty little treat is immune-boosting, energy-giving, weight-loss-aiding, and full of all sorts of other goodness!

And it’s so delicious! It tastes a lot like milk chocolate – sweet and creamy with a chocolate flavor that doesn’t overwhelm. Perfect for kids.

These are a household favorite that I love to hand out – they’re a delicious indulgence, and so very good for you!

The Process:

Combine the coconut oil and coconut milk in the bowl of a stand mixer fitted with a whisk attachment. Turn the mixer on medium-high speed and beat the milk and oil together for 5-6 minutes, until it’s glossy and thick. (Alternately, use a hand-held mixer and a mixing bowl)

Meanwhile, lay a sheet of parchment or wax paper along the inside of a loaf pan.

Add the remaining ingredients.

Mix on low until the cocoa is incorporated, then mix on high until everything is smooth and thoroughly combined.

You’ll want to eat it with a spoon.

However, hold yourself back, and pour the chocolate mixture into the prepared pan, and smooth it out with the back of a spoon. Place in the freezer for 20 minutes, until just set.

Pull the fudge out of the pan by pulling up the wax paper and lay it top down onto a cutting board.

Peel off the paper and flip the fudge over so it’s easier to cut.

Use a sharp knife to cut the fudge into small squares. Store in an airtight container in the freezer.


Amazing Coconut Oil Fudge (Dairy-free, Sugar-free)



  1. Combine the coconut oil and coconut milk in the bowl of a stand mixer fitted with a whisk attachment. Turn the mixer on medium-high speed and beat the milk and oil together for 5-6 minutes, until it's glossy and thick. (Alternately, use a hand-held mixer and a mixing bowl)
  2. Meanwhile, lay a sheet of parchment or wax paper along the inside of a loaf pan.
  3. Add the remaining ingredients to the mixer. Mix on low until the cocoa is incorporated, then mix on high until everything is smooth and thoroughly combined.
  4. Pour the chocolate mixture into the prepared pan, and smooth it out with the back of a spoon.
  5. Place in the freezer for 20 minutes, until just set.
  6. Pull the fudge out of the pan by pulling up the wax paper and lay it top down onto a cutting board.
  7. Peel off the paper and flip the fudge over so it's easier to cut.
  8. Use a sharp knife to cut the fudge into small squares. Store in an airtight container in the freezer.

I shared this at Thank Your Body Thursday. Follow The Sweet Plantain’s board Coconutty Goodness on Pinterest.

{ 112 comments… add one }

  • nicolemariearts September 13, 2013, 2:26 pm

    oh! i totally want to eat this.

  • Tessa Zundel September 18, 2013, 4:49 am

    Wonderful! Shared with our FB readers at homesteadlady.com.

  • Terri September 18, 2013, 5:24 am

    Is the coconut milk the type in the can found on the shelf or the type in the half gallon found in the refrigerated section?

    • Jennifer September 18, 2013, 12:56 pm

      Any kind you have, really…just try to get the one with the least ingredients.

    • Anonymous October 18, 2013, 5:10 pm

      The best coconut milk for this recipe is the canned – Thai Kitchen or I use Native Forest organic. The stuff in the cartons is not really coconut milk, but more a coconut “drink”.

  • Anonymous September 19, 2013, 6:38 pm

    Can u add pb2 to this???

  • Becky S. September 20, 2013, 12:45 am

    Any ideas to make this sugar free? Wasn’t sure how to sub Truvia (but home made) or Xylitol because of the difference between those and the honey. Thank you!

    • Jennifer September 20, 2013, 2:11 am

      I’m not sure how much to substitute for those sweeteners… You can start out small and just add to taste.

    • Lourdes February 17, 2015, 3:03 am

      xylitol is pretty much the same amount as honey, since I have a not very sweet tooth id put less than what the recipe calls.I just made this recipe and used 4 drops vanilla stevia and a few tbs of honey for the texture. Also powdered stevia would work fine, the amount is up to how sweet you want it. I also added shredded unsweetened coconut.
      enjoy! <3

  • Jill Franz September 20, 2013, 2:42 am

    What solid coconut oil do you use? How can I print this recipe?
    Thanks! Looks really good!!

    • Jennifer September 20, 2013, 10:54 am

      I use organic, cold pressed coconut oil – you can find it online, or Trader Joes has it for a good price in a small jar.

    • Jennifer September 20, 2013, 11:13 am

      Oops, forgot to mention – as far as printing out the recipe – I don’t have things set up for that yet, but hopefully soon I’ll be able to get that up!

    • Anonymous November 2, 2013, 2:45 am

      Where online can I purchase the cold pressed coconut oil please? I am not a fan of coconut can you taste it in the fudge? Many thanks

    • Daryl December 20, 2013, 7:35 am

      Copy and paste works well.

  • AmyG September 20, 2013, 1:21 pm

    Oh my, this looks as good as “real” fudge and is guilt-free good for you, too! I’m going to try it!

  • Anonymous September 21, 2013, 5:44 am

    “Guilt-free”? I’ll use real milk and avoid the guilt that comes with overspending on imitation milk, thanks.

    • Anonymous September 22, 2013, 12:29 am

      Some people can’t handle dairy milk but still want the occasional treat. Thankfully there are a few brands of coconut milk that are just coconut and water, no additives. Natural Value is my favorite.

    • alikapua October 28, 2013, 10:16 pm

      Seriously? How is something made from coconut considered imitation? And how is real milk any better? Unless you are talking about raw, unpasteurized milk, from grass fed cows!

    • Bill April 8, 2016, 3:50 am

      Seriously? How is pure coconut milk “fake” and bovine mammary secretions “real”? Ha. No thanks. Keep your secretions, I’ll take coconuts.

  • Farhaana September 21, 2013, 8:11 am

    How do you get coconut oil solid but not cold? I have the coconut oil from Nutiva…

    • Jennifer September 21, 2013, 12:33 pm

      It melts at 76 degrees, so if your room temperature is above that it will be liquid. Maybe stick it in the fridge for 10 minutes or so before using it?

  • amselby81 September 21, 2013, 9:40 pm

    I have all ingredients on hand, except the coconut milk. I have unsweetended almond milk though. Do you think that would work?

    • Jennifer September 21, 2013, 11:02 pm

      I’m not sure…probably, it just won’t be as creamy.

  • Anonymous September 25, 2013, 8:52 pm

    Coconut milk is not “imitation milk”. Coconut milk is the liquid that comes from the grated meat of a coconut. -_-

  • Lydia October 6, 2013, 10:32 am

    This comment has been removed by a blog administrator.

  • Kristina October 15, 2013, 2:04 am

    So the coconut milk is that just the stuff you buy in the carton? Or the can in the Asian section? I bought it in the can, I hoping that is right. But after looking at all the ingredients I realized I don’t have enough honey šŸ™ now I have to wait a few days till I can get the chance to get to the store and try this out! But I want this now!

  • T Wil October 18, 2013, 4:17 pm

    Can you use cow milk? I dont have a dairy issue so i dont have coconut milk on hand. šŸ™‚

    • Jennifer October 18, 2013, 4:28 pm

      I’m sure it would be fine, but the consistency wouldn’t be quite as creamy – whole coconut milk is so much thicker than cow’s. You can also omit it all together – it will come out harder, but still taste good. Let me know how you do it and if it turns out!

  • Anonymous October 22, 2013, 10:24 am

    What is c. and t. in the ingredients?

  • Judith November 27, 2013, 2:29 pm

    This is excellent! It is so smooth and creamy. I wanted it low carb so I increased the liquid to 1/2c and added 1/2c of confectioners Swerve instead of the honey.

  • Christina S December 8, 2013, 2:27 am

    Does this last at room temperature or does it need to be kept in the fridge or freezer? I want to make fudge for Christmas gifts and will need to make sure I know the storage that is required.

  • Angela December 20, 2013, 3:19 am

    For those asking about the coconut milk: It is the kind in a CAN. The kind in a carton is NOT coconut milk, it is coconut “beverage” and has a much different taste and consistency. If you would like to use dairy instead, you should probably use heavy whipping cream as it has a consistency that is similar to coconut milk. Thinner liquids won’t whip up with the coconut oil the same way.

  • Angela December 20, 2013, 3:23 am

    By the way, this looks delicious! I have all the ingredients on hand, too, so I may go whip some up right now! It seems that every time I eat lots of coconut oil, I notice an increase in my milk production (I’m nursing). Have you noticed that, Jennifer?

    • Jennifer Cordova December 20, 2013, 2:15 pm

      I’m not surprised, Angela! I haven’t noticed a huge difference in production – for me it’s raw milk and fermented cod liver oil that really up my production. But all those good fats are wonderful for nursing women. šŸ™‚

  • Mat December 20, 2013, 7:44 am

    Looks fab. Do u think I cd make fudge without cocoa powder or do u think it needs some sort of powder to help the texture? Thanks

    • Jennifer Cordova December 20, 2013, 2:13 pm

      I haven’t tried it with melted chocolate, but I think it should be fine – maybe add in some nut butter to thicken if it’s too liquidy? It should be spreadable like frosting in the last stages. Let me know what you end up doing with it!

  • Catherine December 20, 2013, 7:50 am

    This sounds so lovely and I can’t wait to try it! However, I am not a fan of almond extract … does it really effect the flavor so it tastes “correct” or can it be omitted?

    • Jennifer Cordova December 20, 2013, 2:11 pm

      You can omit it and it still tastes great!

      • Catherine December 21, 2013, 10:32 am

        THANK YOU!!! šŸ™‚ Going to try it this weekend!

  • Yvonne Self December 20, 2013, 12:25 pm

    Hate to tell you this but 1 tsp of honey has 5.6 grams of carbohydrate. One tsp of sugar has 4. Honey will cause a diabetics blood sugar to rise just like any other carbohydrate. I know diabetics who think substituting fruit for sugar will make a difference. Not so. A carb is a carb.

    • Melissa July 14, 2014, 1:27 am

      Honey is actually a low glycemic food, unlike sugar. It does not spike insulin like other forms of sugar.

      • El April 1, 2015, 7:23 pm

        Actually you are incorrect, honey is a high glycemic index food and will drive blood sugar up just as fast as sugar.

        Also, coconut oil is not a “healthy fat” it is comprised mostly of saturated fats. Saturated fats contribute to clogged arteries and is something we want to minimize in our diet. Im all for a delicious recipe but trying to say there are health benefits is misleading.

        • Erica April 28, 2016, 6:07 pm

          Actually coconut oil has been proven to have many health benefits and yes it does contain saturated fats BUT coconut oil does not store in our bodies as fat (like other oils) but acts as an energy source. Our bodies use coconut oil as an energy and because it does not store as a fat…. the saturated fats within it do not contribute to clogged arteries and high cholesterol.

  • Kathleen E W Bailey December 20, 2013, 2:36 pm

    Hey there! Just wanted to correct your title. Honey is not a sugar free food!

  • Kelli December 20, 2013, 3:44 pm

    This may be a dumb question…but where it says “t” for the amount of vanilla and almond extracts, is that teaspoon or tablespoon??? Thanks!

  • Jeane December 20, 2013, 7:25 pm

    Am wondering if I could use CACAO instead of cocoa. It’s better for you. But would it be too dark of a chocolate?

  • Laura December 20, 2013, 10:48 pm

    Honey is composed of simple sugars…fructose, glucose…Sugar is the complex sugar sucrose. Simple sugars have less impact on blood sugars and insulin levels, which is why honey is a desirable sugar substitute for diabetics as well as others.

    • Catherine December 21, 2013, 10:38 am

      Additionally, if you use local, raw honey there are added health benefits since this recipe does not heat the honey in any way. When honey is heated above 160 degrees all health benefits are lost.

  • Laura December 20, 2013, 10:50 pm

    Lower case t indicates a teaspoon. Capital T is a tablespoon ( equivalent to 3 teaspoons)

  • Elizabeth December 21, 2013, 3:26 am

    I made this today and I’m sorry to say, it was awful. I am a coconut oil lover, I use it for everything, so I was super excited to try the recipe. The almond extract flavor overpowered everything. I couldn’t even taste the cocoa powder and I used a half cup. It was not even edible. I’m bummed the most about wasting a whole cup of coconut oil.

  • Zed December 21, 2013, 3:52 am

    Sweetened or unsweetened cocoa powder?!?!

  • Sandy December 21, 2013, 3:36 pm

    This looks so good I’d like to make it now, but no coconut milk – would almond milk work.

    • Jennifer Cordova December 21, 2013, 8:15 pm

      Not sure – it needs to be a thicker/creamier liquid. Maybe a bit of heavy cream? You could omit altogether – it just won’t be as creamy.

  • Cheryl December 21, 2013, 5:48 pm

    To die for!! I work hard to seek out sweets for my family that aren’t processed junk…this is wonderful!!

  • Maria Keown December 22, 2013, 12:45 am

    Hi, a friend posted your link to our group fb page and I just had to try it….of course I had plenty of oil but no milk, so I substituted cream of coconut for it and added some rum flavor and sprinkled some toasted coconut on top of it….the batter did come out nice and creamy. It’s sitting on the porch to chill right now…can’t wait to cut it and try it. Thanks!

  • KaritaG December 25, 2013, 1:46 am

    okay so I made this but added some dairy-free chocolate chips to the coconut oil before I blended it. total coconut oil + chocolate chips came to about a cup and 1/4, so I think around 3/4 cup of coconut oil and 1/2 cup of chocolate chips. I was worried about the fudge being basically coconut oil. It turned out perfectly textured but pretty intensely flavored so if I make it again this way I will NOT add the cocoa powder. otherwise it was delicious šŸ™‚

  • Betsey December 25, 2013, 4:29 am

    Hi, I tried this tonite and it just did not do up smoothly…
    The coconut oil was not cold, cold, but not warm and soft either..
    How do you get it warm without heating it on the stove..
    It came out all rough and probably just is not right…Do you have any suggestions for me… Thanks

    • Jennifer Cordova December 27, 2013, 1:08 am

      As long as it’s out at room temperature, I don’t have a problem with it mixing up – but I noticed that a few people have commented with that issue… Maybe sit your jar in some warm water for a few minutes? Sorry I can’t be more help with that!

  • Amber January 15, 2014, 11:54 pm

    Mine came out lumpy, so I mixed in some shredded coconut to hide it LOL. My room temp was about 72, but I think the cupboard where I keep the coconut milk on the outside wall of the house was colder. Next time I’ll take the oil down sooner.

  • jenny January 23, 2014, 9:14 pm

    Oh yum! I was looking for a good recipe for coconut oil fudge and this looks perfect! I saw some others that had dates in them, which I’m sure tastes amazing but I don’t want to add fruit. Thank you!!

  • Carla Colvin January 28, 2014, 12:26 am

    I was wondering if anyone has tried to make this with Coconut Butter instead of the oil? I would hate to spoil a whole batch of fudge so thought I would seek out some opinions first!

  • sara February 13, 2014, 1:13 am

    Looks amazing….I’m going to make this for my love for valentine’s day! Thanks for posting!

  • Luna February 15, 2014, 6:53 pm

    It is important to note, when making this, that if your cocoa powder is extremely densely packed it may turn out pretty grainy if you try to use more than 1/4 cup.

    Speaking from experience here.

  • Nicole March 10, 2014, 11:50 am

    I used organic hazelnut spread instead of almond extract and almond milk instead of coconut milk, just because I had those 2 ingredients at home already. I haven’t had much luck with sweet sugar free desserts, but I couldn’t believe how amazing this tastes!

  • Kelley April 13, 2014, 5:04 pm

    I used maple syrup in place of honey and almond milk added unsweetened shredded coconut.. it is in the freezer now! Hoping it is as good as it looks!

  • Sonja May 10, 2014, 2:12 am

    A keeper of a recipe. I followed it exactly and it came out smooth, coconuty, and chocolatey. I’m currently on the lookout for healthy treats for my small children and this is the best one I’ve tried yet. Another nice thing about this fudge – one piece really satisfies. Thank you so much for this recipe!

    • Jennifer Cordova May 10, 2014, 11:47 am

      Sonja, I’m so glad you liked it! Thanks so much for the positive feedback šŸ™‚

  • Melissa July 14, 2014, 1:31 am

    I’m trying this to increase weight gain in pregnancy. I have high hopes about this, due to the use of coconut oil. But, I had Goya Coconut Milk on hand, and after making it, everything looks good, the batter tastes good, but reading the comments, it sounds like coconut milk should be thick like whipping cream. Goya is runny like regular milk. Is there different types of coconut milk, or should I have used cream of coconut? Thanks

    • Jennifer Cordova July 14, 2014, 2:51 pm

      Melissa, I haven’t used that brand for this before, but it should be fine as long as it’s whole canned coconut milk. I prefer Nature’s Way (http://amzn.to/U4heNu), but I often use brands from my grocery store and they work well. No need to use coconut cream!

      Congrats on your pregnancy, I hope this works as a great healthy treat for you and your growing little one!

  • Michaela July 28, 2014, 4:10 am

    Just made this and it is in the freezer, waiting..waiting…! So excited to try this and i know it is good for me. Thank you!

  • amcken3 July 28, 2014, 8:06 am

    That’s a lot of suger (aka honey)

  • Michael Hankins July 31, 2014, 7:18 pm

    Do you have the nurtional information for this recipe?

  • Steffanie August 11, 2014, 4:56 pm

    Do you think I could use Cows milk in this recipe? Or does it require coconut milk? The cows milk will be full fat, I could even use cream if the consistency is what we’re looking for. Thanks!

    • Jennifer Cordova August 11, 2014, 9:19 pm

      I’ve never tried dairy with this recipe. I know that milk won’t work – but you could try heavy cream. If you want to ensure success, definitely stick to the recipe šŸ˜‰ But let me know what you try and if it works!

  • Karen Walcott December 30, 2014, 4:27 am

    Is there a way to make this without the cocoa? Can I use something else? Cocoa is a migraine trigger for me.

    • Jennifer Cordova January 5, 2015, 1:52 am

      I’ve made this with nut butter (anywhere from 1/4 – 1 cup), and it turns out well. Hope that helps!

  • Beka January 5, 2015, 7:25 am

    Hi! This recipe looks fantastic. I have a question though, what about the honey is blood sugar friendly? Can you explain? Thank you!
    Beka recently posted…Jam of the Month Club- Auto Ship-Homemade Organic Low Sugar Jam, a Different Flavor for Every Month-Perfect Christmas Gift by BackyardKitchenMy Profile

  • gwynneth January 27, 2015, 3:42 am

    hi i love the sound of this. am about to make it so hit the “print” button on the left and YIKES! i not only got the recipe but i got 25 pages of ‘comments’. maybe there’s a special addition you can add to just print the recipe? could be easier if i knew how to stop my printer when its on a roll, but i dont. just thought i’d mention it. 25 pages was ALOT just to get the recipe. anyway, i’ve put 24 pages back into my printer and will take the page with the recipe on down to the kitchen lab. thanks for the good eats!

    • Jennifer Cordova January 27, 2015, 4:41 pm

      Sorry about that Gwynneth! I’ll see what I can do to change it. Hope you enjoyed the fudge!

  • JT February 3, 2015, 6:30 pm

    Could the almond extract be substituted for crushed almonds?

    • Jennifer Cordova February 3, 2015, 7:44 pm

      You can omit the almond extract altogether if you don’t have it. I wouldn’t put in crushed almonds just because I like the silky texture of the fudge as it is, but you are more than welcome to try it! Enjoy!

  • Lourdes February 17, 2015, 3:22 am

    Hi everyone!
    I once made a chocolate fudge recipe that called for 1 cup of coconut oil and tasted like anything but coconut oil. I love this oil but not when is pretty dominant in a dessert, so Id use half the amount of oil. If the amount of honey is too much for you, use dates instead, they are delicious, healthy and sweet as honey and would make the texture of the fudge more fudgy. Also for a sugar free option use vanilla stevia. Start with 4 drops cos is very sweet. You can combine vanilla stevia and a few dates, or vanilla stevia and a few tbs of honey, or jut v. stevia. Is up to you. šŸ™‚

  • Claire March 3, 2015, 9:50 am

    Hi. The first time I made this is worked perfectly. Since then, I keep failing…. The mixture becomes extremely runny and curdled. Then when I refrigerate it, there is a big layer of coconut oil that sets above the rest of the chocolate. I don’t really want to try it again unless there is a fail safe? Should I refrigerate the oil since it is a warmer climate? Also I use a milk shake maker, as I said it worked the first time with this method but not the times after that. Thanks

    • Jennifer Cordova March 3, 2015, 9:13 pm

      Hi Claire – the coconut oil should be not at all liquid – more like softened room temp butter. If you dont have a stand mixer, i recommend a handheld mixer.

  • Dina March 22, 2015, 7:59 pm

    Delicious! Thanks for this!
    I modified the recipe:
    1/2 cup of hazelnut butter (drained excess oil)
    1/2 cup coconut sugar, instead of honey
    1/4 cup crushed hazelnuts sprinkled over top

  • Michelle March 28, 2015, 12:56 pm

    I just made this and it’s good. I replaced Honey with Rice Malt Syrup to have Zero fructose, and I would advise going lighter on the cocao/cacoa the first time until you know your tastes. It was a little bitter for me so I added a drop more syrup and milk. I also had to convert to grams (for Europe), but think I got it right! Thanks for the recipe anyway!

  • Cathy April 3, 2015, 7:02 pm

    Yummy! To cut down the sugar, I used 2 Tbsp of Splenda and 2 Tbsp of honey. Was sugar-free enough to make my diabetic mom happy, and also didn’t have that artificial sweetener aftertaste, which made me happy! Thank you!!

  • Janine May 6, 2015, 7:38 pm

    Would something other than honey work as the sweetener? Agave or something similar?

    • Jennifer Cordova May 7, 2015, 1:52 pm

      I don’t see why not! Although I shy away from agave – maybe maple syrup? Yum! Let me know what you try and how it works, I’d love to know!

  • Samantha August 2, 2015, 3:28 am

    Hey. Just made this and it did not get smooth. I was hoping continuing to mix it would get it as smooth as your picture. It never happened.

    Was I only supposed to use the creamy part of the coconut milk?

    • Jennifer Cordova August 3, 2015, 1:29 am

      Hey Samantha,
      I use canned coconut milk and shake it before opening…then its all mixed together. Was your coconut oil cold/hard? That can affect the consistency. Room temp but solid coconut oil works best.
      Thanks for reading!

  • William August 21, 2015, 4:32 am

    I couldn’t help but smile at the discussion of canned versus carton coconut milk. Here’s a tip: make your own coconut milk! It’s really easy and tastes SO much better than store bought. You know exactly what’s in it and you can make it whatever strength/consistency you desire. Use either dried, shredded coconut or a fresh mature coconut. I make coconut milk in 2 quart batches and throw in 3 medjool dates to give it just a hint of sweetness.

  • Lauren November 23, 2015, 2:50 pm

    Question: I don’t have honey, but I have regular sugar, confectioner’s sugar, brown sugar….coconut sugar. Do you have a suggestion for replacing honey? Is the honey just for sweetness, or is it also needed for the consistency of the fudge? Thanks!!

    • Jennifer Cordova November 27, 2015, 2:34 am

      I’ve only made it with honey, but out of the choices you listed confectioner’s is probably the best choice. Good luck šŸ™‚

  • Nancy November 23, 2015, 6:46 pm

    Any info as to calorie & carb count in this fudge? This looks so much like “the real thing” with all that sugar in it!

  • Cher Johnston December 20, 2015, 2:48 am

    I made this tonight and I LOVE it! Since I can’t eat diary it’s been quite a while since I’ve had fudge or anything creamy and yummy. This is totally both creamy and yummy!

  • Melissa Belanger January 5, 2016, 6:16 pm

    OMG yum! I’ve been dying to make fudge, but since my husband doesn’t eat dairy, I had figured it would be a big pain in the butt. Turns out, it’s not! I’m totally pinning this to make next time a craving strikes! Thanks šŸ™‚
    Melissa Belanger recently posted…Tahini Roasted Butternut SquashMy Profile

  • Dan April 16, 2016, 5:49 pm

    So I went ahead and made this and I agree with the people that actually made it, it really does taste horrible. Does anybody know how to modify this? I made a double batch I don’t want to waste it, could I add marshmallow to it or somehow add a lot of sugar with it still being able to get firm?

  • Tasha May 26, 2016, 2:36 am

    I made this for my hubby. I tried it myself to see if it tasted good. Not really my taste. Doesn’t taste like actual fudge. But, my hubby is a diabetic and I hope it helps his sweet tooth. Was really easy to make. I think next time I will try a little peanut butter to see if it helps to suit my tastebuds.

  • Tina June 13, 2016, 11:33 pm

    I was thrilled to make this and had most of the ingredients on hand! It turned out wonderfully creamy but a little on the bitter side; which was my own fault because I went all in with 1/2 cup of cocoa. So I added a dollop of nut butter and that fixed it. I didn’t have almond extract so I used maple extract instead and it was delicious! Before pouring it into my loaf pan, I added crushed walnuts and a healthy sprinkling of cinnamon, then poured in the fudge. My 12 year old son and I both loved how it turned out. I’ll definitely be making it again and will experiment with xylitol.

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