Coconut Oil Fudge
Coconut Oil Fudge Recipe made with only 3 simple ingredients. Easy to make, this coconut oil chocolate fudge is naturally sweetened but tastes like the most indulgent treat.
Coconut Oil Fudge Recipe made with only 3 simple ingredients. Easy to make, this coconut oil chocolate fudge is naturally sweetened but tastes like the most indulgent treat.
- Carbohydrate 6.7378 g
- Cholesterol 0 mg
- Fat 10.2973500086226 g
- Fiber 0.766999971866608 g
- Protein 0.32155 g
- Saturated Fat 8.85604000745853 g
- Serving Size 1 1 serving (40g)
- Sodium 0.295 mg
- Sugar 5.97080002813339 g
- Trans Fat 0.635135000508733 g
- Calories 114 calories
Step-by-step
- In a food processor or high speed blender, add all ingredients and process until very smooth, pausing and scraping the walls once or twice.
- Pour into lined with parchment paper 8†x 8†square dish and freeze for 2 - 3 hours.
- Remove from the freezer, let thaw about 5 minutes and cut into 16 squares.
Coconut Oil and Fat Crystallization
Coconut oil functions as the structural matrix in this preparation, operating through saturated fatty acids that solidify rapidly below 76 degrees Fahrenheit. Liquid coconut oil must be incorporated thoroughly with the cacao and puréed fruit to prevent phase separation during freezing. Achieving this emulsion requires processing the mixture until it reaches a uniform, glossy sheen before transferring the contents to the pan.
Freezer Storage and Thawing Physics
Solidification relies entirely on sub-zero temperatures, necessitating two to three hours in a standard freezer set to 0 degrees Fahrenheit. Storing the finished squares in an airtight container prevents moisture migration and freezer burn over a two-week window. Allowing the cut pieces to temper at room temperature for five minutes softens the high saturated fat content just enough to yield a smooth mouthfeel.
Kitchen Sequencing and Equipment Control
High-speed blenders or food processors generate friction that can prematurely warm the fat, so scraping the container walls ensures complete incorporation of stray cacao powder. Lining the 8-inch by 8-inch square dish with parchment paper allows for clean extraction once the block has fully hardened. Cutting the frozen slab immediately after a brief thaw prevents cracking along crystalline lines.
