No Bake Chocolate Coconut Fudge (Print Version)
Chocolate and coconut blend with almond butter for a quick, crowd-pleasing treat.
# Ingredients:
→ Coconut Base
01 -
3 cups shredded unsweetened coconut (240g)
02 -
1/4 cup liquid sweetener or stevia equivalent
03 -
1/2 cup melted coconut oil or coconut butter (96g)
04 -
1/2 tsp pure vanilla extract
05 -
1/4 tsp salt
→ Chocolate Layer
06 -
1 1/2 cups chocolate chips or sugar-free chocolate chips
07 -
1/3 cup almond butter or additional chocolate chips or coconut oil/butter
# Steps:
01 -
Line an 8x8 pan with parchment paper extending up the sides. Combine shredded coconut, sweetener, melted coconut oil, vanilla extract, and salt in a food processor (or mix by hand). If skipping the food processor, increase coconut oil to 2/3 cup for better consistency. Spread 2/3 of the mixture into the pan and press down firmly.
02 -
Melt the chocolate chips carefully and stir in almond butter if desired. Spread the melted chocolate mixture over the coconut layer in the pan.
03 -
Sprinkle the remaining coconut mixture on top, press gently to adhere, and refrigerate for 1 hour or until firm. For cool days or indoor serving, the bars can remain at room temperature. Store leftovers in the fridge or freezer.
# Notes and Tips:
01 -
If preparing by hand, the bars may still hold their shape without the additional coconut oil, but may be slightly more crumbly.