The Flaming Vegan

A Vegan and Vegetarian Blogging Extravaganza

Rich and Creamy Vegan Chocolate Coconut Fudge
Facebook Tweet Google+ Pinterest Email More Sharing Options

Rich and Creamy Vegan Chocolate Coconut Fudge

Prep Time: 5 mins.

Cook Time: 5 mins.

I think I’ve already talked about my love for coconut. I love all things coconut: coconut water, coconut milk, coconut bread, etc. Growing up, I remember how much I loved to eat the meat from the coconut after I drank its fresh water. Recently I got to try Coconut butter. I don’t think I had ever tried it before. If you like the meat of the coconut, then you’ll love coconut butter. It’s just a spread made from its meat. It’s DELICIOUS! You’ll want to eat it straight from the jar.

You can use coconut butter in many, many ways. You can add it to your coffee or tea, smoothies, spread it on toast, use it to thicken your soups or sauces, for baking, etc.

But to be honest, I just eat it as is. I love it!

Recently, my husband mistakenly took my reading glasses to work, so I was at home, not being able to do anything in my computer. I decided to play around and use my almost empty jar of coconut butter and try and make some fudge.

Halloween is coming up this weekend anyway. So it’s a great excuse for a treat, right?

Since I’m diabetic, I used stevia to sweeten it. But if you don’t have a problem with sugar, go ahead and use the sweetener of your choice.


  • ½ cup of dark chocolate baking chips (I used Lilly’s Stevia sweetened)
  • 2/3 cup Organic Coconut Butter (I used Nutiva Coconut Manna, yum!)
  • ¼ cup organic shredded coconut
  • ¼ cup organic coconut milk
  • 4 packets organic stevia
  • 1/8 tsp. organic vanilla extract
  • pinch of salt


1. Combine the chocolate, coconut butter, vanilla extract, stevia and salt in a glass bowl, and melt over a pot of boiling water.

2. Turn of the heat and whisk until smooth, adding the coconut milk little by little.

3. Add the shredded coconut and combine well.

4. Pour the mixture into a container (or candy mold).

5. Place the container in the refrigerator and chill until firm, about 2 hours.

6. Once it’s firm, take it out of the refrigerator and let it sit for about 15 minutes.

7. Use a sharp knife to cut it into pieces.

8. Transfer to an airtight container and chill until ready to serve.



* These were so good and easy to make that I made them again today. This time, I poured the mixture into a 10 oz. disposable coffee paper cup. Once it was set, I peeled the paper cup away and cut them into rounds.

Healthy Snacks Delivered Monthly
  1. Support
    Looks fantastic! We're posting it now to our board "Amazing Vegan Desserts", on Pinterest. Thanks for contributing to TFV!
  2. Norma Plum
    Norma Plum
    You can also use 1/2 tbsp. Pure Liquid™ Vanilla NuStevia® In place of the stevia packets plus vanilla extract
  3. Spooky Kitty
    This looks amazing!!! Can't wait to try it! If I were to use normal sugar instead of stevia, how much would you suggest?
    1. Norma Plum
      Norma Plum
      If you use regular baking chips, not stevia sweetened (Enjoy Life Semi-Sweet Chocolate Chips, for example) I would try ½ cup of maple syrup. You can always taste while you're stirring and adjust to taste. Enjoy!
  4. veganvirago
    By coconut milk, do you mean the kind in containers like other plant milks, or do you mean the thick canned stuff?
    1. Norma Plum
      Norma Plum
      yes, any non dairy milk from a carton or jug; not the canned ones.


Connect with The Flaming Vegan

Sign Up to Vote!

10 second sign-up with Facebook or Google

Already a member? Log in to vote.