Description
This Chocolate Coconut Fudge is a deliciously rich and creamy no-bake treat featuring layers of smooth dark chocolate, a sweet coconut filling, and a glossy chocolate topping. Perfectly sweetened with sugar-free chocolate and natural sweeteners, this fudge is ideal for a guilt-free indulgence or a satisfying dessert for those avoiding refined sugars.
Ingredients
Scale
Chocolate Base
- 1 cup sugar-free dark chocolate chips (or 70–85% dark chocolate)
- 2 tbsp coconut oil
- 1/4 cup almond butter or peanut butter (unsweetened)
Coconut Layer
- 1 cup unsweetened shredded coconut
- 1/4 cup coconut cream (the thick part from a chilled can)
- 2 tbsp coconut oil, melted
- 2 tbsp powdered erythritol or monk fruit sweetener
- 1/2 tsp vanilla extract
- Pinch of salt
Chocolate Top
- 3/4 cup sugar-free dark chocolate chips
- 1 tbsp coconut oil
Instructions
- Prepare the Chocolate Base: Line an 8×8-inch baking pan with parchment paper, leaving extra overhang for easy removal later. In a microwave-safe bowl, combine 1 cup of sugar-free dark chocolate chips, 2 tablespoons of coconut oil, and 1/4 cup almond or peanut butter. Microwave in 30-second intervals, stirring well between each until fully melted and smooth, approximately 1 to 1.5 minutes total. Pour this mixture evenly into the lined pan. Freeze the base layer for 15 to 20 minutes until firm.
- Make the Coconut Layer: While the chocolate base is chilling, mix together 1 cup unsweetened shredded coconut, 1/4 cup coconut cream, 2 tablespoons melted coconut oil, 2 tablespoons powdered erythritol or monk fruit sweetener, 1/2 teaspoon vanilla extract, and a pinch of salt until it forms a thick, cohesive paste. Remove the base from the freezer and spread this coconut mixture evenly on top, gently pressing it down with a spatula to create a smooth layer. Return the pan to the freezer for 15 minutes to set.
- Add the Chocolate Top: In a small microwave-safe bowl, melt the remaining 3/4 cup sugar-free dark chocolate chips with 1 tablespoon coconut oil using 30-second intervals, stirring until smooth and glossy. Pour the melted chocolate evenly over the chilled coconut layer. To create texture, optionally use a spoon to swirl the top layer gently. Transfer the pan to the refrigerator for 30 to 45 minutes until the chocolate topping is completely set.
- Chill and Set: Once fully set, use the parchment paper overhang to lift the entire fudge from the pan. Place it on a cutting board and slice into 16 equal squares. Serve chilled or at room temperature for a rich, satisfying dessert.
Notes
- Use high-quality sugar-free or dark chocolate for the best flavor and a healthier option.
- Chilling times can be adjusted slightly depending on freezer and fridge settings.
- Keep fudge stored in an airtight container in the refrigerator to maintain freshness.
- For a nut-free version, substitute almond/peanut butter with sunflower seed butter.
- The coconut cream should be the thick creamy part separated from the liquid in a chilled can of coconut milk.
