Wednesday, June 19, 2013

simple and nourishing chocolate fudge containing three ingredients


This beautifully rich and decadent chocolate fudge is made from three simple and nourishing ingredients, cocoa, extra virgin coconut oil and honey. It takes all of five minutes to prepare, and is perfect for when you are in the mood for chocolate or something sweet.

This fudge is best enjoyed in small amounts as it is very rich. One piece is usually enough. Enjoy!



1 cup cocoa or cacao powder
1 cup extra virgin coconut oil 
1/2 cup honey
a pinch of sea salt (optional)

In a small saucepan on very low heat, melt the honey and coconut oil. Stir in the cocoa and a pinch of salt if using. Whisk until smooth. Pour carefully in to a small slice tin lined with baking paper. You could also use a small plastic container or kids shoe box lid. Place in the freezer for 1-2 hours to set.

Remove from the freezer and transfer to a chopping board. Carefully peel off the baking paper, then cut in to bite size pieces.


Makes 30-35 pieces, you can easily half the recipe to make a smaller quantity.


Best kept in the fridge, or even in the freezer for a fudgey frozen treat. 

*gluten free
*wheat free
*grain free
*nut free
*egg free
*refined sugar free

52 comments:

  1. Love your recipes - the simple approach - great to eat, zero stress to make! I have a suggestion/question: I've been trying substituting ground almonds with ground peanuts. I just buy a packet of blanched peanuts and grind them up in the food processor. Seems to work pretty well. Seem times I use a combination of both. But it's a good option if the budget doesn't stretch to almonds. Love to hear your thoughts/experiments with this. Cheers, Ruth xx

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  2. Hey Ruth! Thanks so much for your message. Glad you like my recipes! to be honest I have used ground peanuts, although I have used organic peanut butter in baking, so I guess its quite similar. I try to use ground almonds when possible as the nutritional content is higher than peanuts, I guess its all in moderation though! :) Almonds can be super expensive, I usually make only one cake per week, so it doesn't break the bank. Hope this helps! Eleanor X

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  3. Is it ok to swap out the honey for non sugar substitute like stevia? Or would it change the consistency too much? Thanks

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    1. Hey! it might still be okay, as the coconut oil is what helps it to set when cold. Agave syrup or pure maple syrup could also work well :)

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  4. This look very yummy! I'm going to make it for a Winter Solstice night bush-walk that I'm going on tomorrow, it should keep the energy levels up! Thanks so much for the recipe. xx

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    1. I hope you enjoy! Thanks for reading! :)

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  5. What does the extra virgin coconut oil look like. Just went to buy some and cant find it.

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    1. either like clear oil in a jar, or a solid white if the oil is below 25 degrees Celsius. Try organic health food stores. Or supermarkets should stock it in the health foods isle.

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    2. If you're in the supermarket it would most likely be in the organic/ specialty food part, not with all the other oils.
      Your best bet would be to find an organic health store ... or Bin Inn stocks it.

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    3. In Australia, Woolworths (Countdown in NZ) carry organic coconut oil. They have it with the coconut milks & creams.

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    4. Before purchasing 'extra virgin coconut oil' I highly recommend checking out this link. I purchase the best quality virgin coconut oil I can buy. There's no such thing as extra virgin coconut oil :)
      http://www.thehealthyhomeeconomist.com/why-buying-coconut-oil-at-costco-is-risky-business/

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  6. does the butter have to be unsalted butter?

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    1. Hi there, yes unsalted and preferably organic. I find extra virgin coconut oil works better in this recipe though :)

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  7. This is delicious!
    I made these this morning, and following a couple of visitors I have to make another lot.
    Nice that this fudge is guilt free yet such a small serving is surprisingly satisfying.
    Keep these recipes coming!!

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  8. Hey i just made this and ...... i think i did somthing wrong.. :( i melted the butter and honey together and then added the cocoa powder and it went horribly wrong. it split like liquid and a huge lump of cocoa powder . did i not mix it fast enough ?? would like to try it again ..

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    1. Hi there, I am so sorry to hear this! perhaps it was the type of butter or honey that made it split? when I add the cocoa, I just whisk it in reasonably fast and it turns in to a thick chocolatey sauce, and have never had any problems!

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  9. Hi, I just made this using organic coconut oil, cocoa and honey, its horribly bitter, seems as though the oil has seperated too. Is there anything I can do to rectify it, such a waste of expensive coconut oil!

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    1. Hi there, I am very sorry to hear this. I have made this recipe at least three times and have never had any issues. I have been trying to think where it could have gone wrong, and I guess as there are so many different types of coconut oils, cocoa/cacau powders and different types of honey, its hard to pin point why this has happened to you. Once again, very sorry that this recipe has worked out for you. Thanks for reading. Eleanor :)

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    2. In terms of the seperation, if the oil is too hot when you add it to the other ingredients it'll sit on the top. My husband has made this a couple of times and always ends up with a white topping. I gently melt the coconut oil and set it aside to warm up a little before adding to the other ingredients.

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  10. Hi, I made this but as soon as I put the cocoa into the honey and coconut oil and started whisking it, it turned into a big lump of gluggy mixture and stuck all inside the whisk! It tasted really bitter and it there was still oil sitting on the bottom! Big fail :-( Waste of expensive ingredients and had to throw out as was inedible. Is there something I did wrong? Thanks!

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    1. Hi there, I am very sorry to hear this. I have made this recipe at least three times and have never had any issues. I have been trying to think where it could have gone wrong, and I guess as there are so many different types of coconut oils, cocoa/cacau powders and different types of honey, its hard to pin point why this has happened to you. When I melt the honey and oil, it is at a very low heat, and then when the cocoa powder is added it becomes like a chocolate syrup. Once again, very sorry that this recipe has not worked out for you, next time I make the fudge, I will try to use some different brands and see how it works out. Thanks for reading. Eleanor :)

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    2. I am sooo gutted right now. I made this for the second time today and the exact same thing happened to me with the splitting. I used the exact same ingredients as last time and made it just the same so I am absolutely confused!!! It was melted over a very low heat (just like last time!). ugh!!!! Was sooo looking forward to eating this. What a waste of expensive ingredients. Big fail. Too scared to try it again now... :(

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    3. Second time, as in the first time was perfect. I cannot for the life of me figure out what I did differently!

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  11. Yum!!!! I just made this. Its amazing. This poured over homemade ice cream would be delicious. Thanks for sharing the recipe!

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  13. Hi, I too have made this twice now and also having the issues as a couple of the chat above, is it possible for you to say what honey and Cocoa podwer you use, may help us out

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    1. Just to add I am using Blooker Cacoa Powder, Celebes Organic Virgin Coconut Oil and I got some Honey dispensed from Bin Inn and not a honey person and didnt want a whole jar. Are any of thes ingredients differenc from what you would use??

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  14. Tried this yesterday, yummy! any tips to get the timing right for when its nice and smooth and the moment it starts to curdle and separate?

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  15. "once piece is usually enough". Pfffft.
    Amazing though. I made it with sugar free maple syrup.

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  16. goodness this was amazing..... sweet treat without being sickly....I made it with dark Dutch cocoa and manuka honey!! Devine.....

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  17. I made these yesterday but it resulted in more of a solid chocolate block... nothing fudgy about them :( What did I do wrong?

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  18. I love this fudge, have made it twice now! Both times delicious! Way nicer than any store purchased chocolate or fudge!

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  19. This fudge is amazing! I am trying my best to stay on the whole food and reduced sugar path and since chocolate is one of my greatest difficulties this fudge combined with the Lovely Earth (orange and peppermint flavours are my favourite) chocolates I am finally getting somewhere! Thank you!

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  20. Is your cookbook available in the UK as the recipes sound wonderful. I've checked on Amazon but with no luck.

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  21. My sister made this for a party last week - it was delicious!

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  22. So happy to have found this recipe and website! I've had to go dairy free since my 2month old baby doesn't tolerate dairy proteins and giving up chocolate has been so hard for me. So easy to make and delicious! Going to try your other recipes. Thanks! NZer living in NYC

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  23. Thank YOU for the tummy ache! I baked this last night & wow, it's intensely delicious. Must stop at one or two next time... Or be more sensible & eat a meal beforehand. Such an easy & quick recipe.

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  24. Just made this and turned out perfect, in the freezer now.
    I increased the amounts slightly to use the cocoa and coconut oil all up. Just hoping it's sweet enough :-)
    initial taste test looks good

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  25. I just made these now, they're in the freezer. I was a little scared at first to try this recipe because of what some people were experiencing and I nearly didn't do it. Mainly, because I was in a rush and wanted something quick and fail-proof as a sweet little gift for a girlfriend catch-up tonight. I like a challenge and love to bake when I get the chance. I also have had great success with Eleanor's banana breakfast cookies and gingerbread loaf, though I do tweak the recipes here and there. So, I gave it a whirl! (Oh, also I love your Garlic, Lentil Shepherds Pie with Crispy Pumpkin!) I don't think the problems people were having have anything to do with what brands people are using. It seems to me that it is all about not overheating the coconut oil. Many people are new to using it and it even surprised me how quickly it melts, even taking it off the heat quickly.Never noticed or had to worry when cooking savoury dishes. I was so cautious I used a cooking heat diffuser underneath the saucepan and only heated it for barely a minute and put it aside, off the gas, still with the diffuser underneath so that there was a little heat, allowing the coconut oil to slowly melt. I did notice when I then added the honey that it didn't blend and gently stirred it with a wooden spoon and then put the diffuser and saucepan back on the smallest and lowest gas ring heating it up gently again. I started to use the whisk, gently, until I was confident it had blended. I then added the cacao little by little, constantly whisking while still on the gas and diffuser. It tasted lovely melted. Oh, I also sieved the cacao first, to avoid lumps. I used Loving Earth's Organic Raw Cacao Powder, Niugini Organics Raw 100%Virgin Coconut Oil and Mountain Honey from the Farmer's Market. I did choose to use a pinch of Mount Zero's Pink Lake fine Natural Salt. I am now excited to experiment with first infusing the oil with different flavours (orange zest, chili, cardamom etc) or adding peppermint essence, orange blossom etc. Eleanor, I would suggest that measurements of tins would be helpful, or use more standard sized tins in all recipes savoury and sweet. Well, the fudge should be ready soon. The funny thing is I'm not a fudge 'kinda' girl, but my girlfriend is, and I reckon I will love this fudge way better than normal fudge. Quality and healthy ingredients are always the best! Thanks for your blog and fb page. I always recommend your recipes. :)

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  26. I love these. Quality ingredients definitely make the difference. I used a gorgeous honey from the farmers' market and it really came through beautifully. I do like stronger tasting honeys, though. Everyone absolutely loved this fudge. Thanks for the recipe!

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  27. I can't believe how good these are, better than good quality raw chocolate and that's saying something! I love how you can freeze them too. I only noticed after freezing them that the honey does separate a little into it's own layer but it's barely noticeable and it didn't bother me at all because they taste so good. I suppose it's because the honey is heavier?? Maybe, I need to heat the mixture more and be quicker at getting it in the freezer? Mine look more like chocolate than fudge. Who cares! They are a definite keeper!

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  28. Hi, for the people who are having issues with this, coconut oil needs to be room temperature (i.e. you can put your finger it without burning) before you mix it inotherwise it will split/sit on the top, as does any other liquid you add to the coconut oil. For example, I have to melt coconut oil where I live (as it's always hard), I always zap it for no more than 30 seconds in the microwave and then leave to cool.

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  29. These were AMAZING! I used Rice Malt Syrup instead of honey. So easy! Please keep the recipes coming!

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  30. Oh my goodness! So I made this yesterday afternoon as an alternative to chocolate. I have to admit I was skeptical that it would even come close to the real deal. How wrong I was! It is absolutely DELICIOUS. A day later and there is only one bit left - the whole family loved it! You're such an inspiration, thank you for the wonderful tasty recipes. :-) PS. Added a little bit of extra cocoa which worked perfectly for my tastes.

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  31. Just made this and it came out great. I have been making a slightly different version with the same ingredients raw by simply blending up all the ingredients in a food processor using a ratio of 3 parts cocoa, 2 parts cococnut oil and 1 part honey, it comes out well this way too although you do get a few flecks of coconut oil in it. Thanks for a great blog!

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  32. YUMMY! So quick and easy!! I added blue berries and chopped chashews, was soooo good!!

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  33. We live on this fudge. The health benefits are outstanding and I have shared with numerous friends.
    Please try adding extra ingredients.
    I add coconut, goji berries, almonds, chia seeds etc.... my work colleagues love it and it helps with mental clarity.
    I also experiment with different sweeteners: try quality maple syrup (excellent health benefits), coconut sugar or stevia.
    it is really important not to over heat the coconut oil.
    Also- use this recipe as a chocolate fondue! I put the liquid fudge on a platter and arrange fresh fruit around it for dipping -HUGE hit.
    ** use the liquid fudge over ice cream!!!!! Divine and just like the choc dipped icecreams you buy. Better to make fruit ice cream from frozen bananas and other frozen fruit whizzed up in a food processor. ... yum!!!

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