Oh Fudge

Jo Zimny


Only 5 ingredients in this fudge and it's very tasty and not overly sweet. I'm going to double this recipe next time because I didn't feel it made enough!!! There is no real cooking time here, the original recipe suggest 30 minutes to set up in the fridge. I left it over night though, I like it good and solid. It will stick so line your tin with parchment and make sure some comes up the sides so you can remove it from the pan.
I got the original recipe from Angie-Gluten Free Club.com

☆☆☆☆☆ 0 votes
15 Min
30 Min
Food Processor


1/2 c
coconut oil
1/2 c
unsweetened coco powder
1/2 c
almond butter
1/4 c
honey or maple syrup
1/2 tsp
pure vanilla extract


1***Do not use anything but coconut oil, it won't set up properly***
2Melt the coconut oil then add it and all the other ingredients into a food processor.
3Process until smooth, then pour into lined muffin tins or a square baking pan (if you have silicone muffin tins or pan it works best because you can just pop out the fudge. If you use a metal one like I did you will have to line it with something. I used a 10"x7"x2" pan. It was a bit big but was adequate.
4Chill until set, about 30 minutes. Pop out of the pan and cut into small pieces.
5Store in the fridge, it melts very easily.

About this Recipe

Course/Dish: Candies
Main Ingredient: Nuts
Regional Style: American