Weekly Dish: Chocolate Peppermint Coconut Fudge

I know it’s not the holidays anymore. I should have posted this before Valentines Day in case anyone was looking for a real food dessert including chocolate. But because this is almost completely raw and there is not one compromise in the whole pan, feel free to make it for any occasion or non-occasion alike. And not feel guilty about eating half the pan!

I got this recipe around Christmas from Our Nourishing Roots and it is oh-so delicious.


1/2 cup coconut butter
1/2 cup extra virgin coconut oil
1/2 cup cocoa powder
1/4 cup thick, raw honey
2 teaspoons peppermint extract
1 teaspoon vanilla extract
1 cup unsweetened, shredded coconut

1. In a bowl with a hand mixer (or use a food processor), combine coconut butter, coconut oil, cocoa powder, honey, peppermint, and vanilla until very well combined.

2. Spread mixture into a square glass pan, smoothing the top evenly. Refrigerate for 30 minutes. Remove the pan, cut into squares (if it’s too stiff, then let sit 10 minutes at room temperature and try again). Using a small spatula, loosen the individual squares. Store in the refrigerator in a container. To serve, remove from the fridge and let the chill come off for about 20 minutes.


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