I almost threw the towel in on this one.

Seriously, so close.

This was supposed to be fudge, but it just wouldn’t set.

Part of the problem was my impatience. I didn’t let it firm up in the freezer long enough. However, I don’t think this was ever meant to be fudge.

And at the last second I realized that’s okay.

Because why eat fudge when you can eat fudge sauce? You can put fudge sauce on things, as opposed to just picking it up and scarfing.

The fudge above just never fully set. I’m sure it would have frozen at some point, but I didn’t want to wait. I sliced it and tried to move it to a plate, but it was too soft. Feeling completely annoyed, I stood there cleaning the plate off with my finger as it continued to melt.

And then.

I whipped out my immersion blender.

And then.

I had fudge sauce.

Outrageously luscious fudge sauce.

Print this!!

Chocolate Coconut Fudge Sauce

inspired by HEAB’s 2 ingredient fudge + adapted from my peanut butter carob fudge

1, 15oz can full fat coconut milk
1/2 cup unsweetened cocoa powder
3 Tablespoons unrefined extra virgin coconut oil
1/3 cup natural almond butter
3 Tablespoons raw honey
2 teaspoons vanilla extract
1/4 teaspoon sea salt

In a large pot, over med-low heat, add all ingredients except the vanilla extract.
Whisk until fully combined and smooth. ~2-4min Do not bring to a boil.
Carefully pour into glass jars and let cool for at least an hour before closing + placing in the fridge.
Keep refrigerated. [The sauce will thicken in the fridge but stay extremely smooth.]

notes: You want to use the drippy type of nut butter. If there is excess oil on top, drain before measuring. Full fat coconut milk is crucial for taste + texture. Sub maple syrup for the honey, to make vegan.

What’s the first thing I’m doing with this besides licking it off 5 different spoons?

Covering sliced bananas + freezing them.

Then, spreading it on my breakfast instead of nut butter.

Then, pouring it on vanilla bean ice cream topped with toasted coconut. [right dad?]

You get the idea…

I’m hoping this recipe helps the fact that it’s only Wednesday.

Ashley

Why the delay on the 2 ingredient recipe?

Because my first trial was a complete fail. Yupp. Two ingredients, and I messed it up.

Note: never add juice to coconut butter, unless you want a pile of coconut playdough

The butter needed more orange oomph, and I was out of oranges which meant no more zest. I thought adding 1-2T fresh squeezed orange juice would work.

Wrong!

[Do you have a zester? It’s one of my most used kitchen tools ever!]

So here we are on this lovely Friday morning [I guess it’s the afternoon now] with more coconut butter than I know what to do with. Actually, there is no such thing as too much coconut butter.

Trial 2 was a huge success, and as you’ll see in a minute there was also a trial 3.

It’s been months since I’ve made a batch of this luscious, buttery, coconutty goodness. Why that is I’ll never know, because it’s the easiest “nut” to butterize.

While plain coconut butter is fantastic all on it’s own, it’s nice to jazz things up from time to time.

I’ve made orange-coconut smoothies before but never thought to add orange to coconut butter. At first I was thinking I would get all clever and make this with blood oranges, using some of the juice and turning it pink! However, then I found out adding juice is a major no-no.

But I ended up loving the subtle orange glow and the specks scattered throughout this creamy spread.

I see an innocent sweet potato getting slathered with this in the very near future.

Orange Cream Coconut Butter

yields ~1 1/3 cup

4 cups unsweetened shredded coconut flakes*
1.5-2 Tablespoon orange zest
1/2 teaspoon vanilla extract [optional]

In a food processor [11 cups works great with 4 cups of coconut], add the coconut and turn on until the coconut is creamy. Scrape the sides of the bowl as necessary [I’ve found a butter knife works the best because plastic spatulas will tear from the blade]. Takes about 6-10min.
Once it’s smooth, I make sure to scrape the bottom + sides really well and continue to process for another 1-2min until completely drippy.
Add in the orange zest + vanilla [if using] and let process for another minute until well combined + smooth.
Taste and add more zest if desired.
Store in a sealed jar, in a cool cabinet.

tips/suggestions: *Coconut flakes, reduced fat shredded coconut, and sweetened coconut will not work. Also, make sure to use a fresh bag, as coconut can easily dry out. If desired, add 2-3t of pure cane sugar after it is fully drippy and let process for another minute. This will become solid at room temperature. Scrape some into a small bowl and heat for a short amount of time in a pan or in the microwave. If you scrape it onto something hot, like oats, it will quickly melt.

For more tips on making coconut butter and other nut butters check out my post, “nut butters: your questions answered.”

And since we all know orange + chocolate are a dream team, why not add a little cocoa powder to the mix?

I put 1/2 of the orange cream coconut butter back into the food processor and turned it into this.

Cocoa Orange Coconut Butter

yields ~1 1/3 cup

4 cup unsweetened shredded coconut flakes
1.5-2 Tablespoons orange zest
2 Tablespoons unsweetened cocoa powder
2 teaspoons pure cane sugar
3/4 teaspoon vanilla extract

In a food processor [11 cups works great with 4 cups of coconut], add the coconut and turn on until the coconut is creamy. Scrape the sides of the bowl as necessary [I’ve found a butter knife works the best because plastic spatulas will tear from the blade]. Takes about 6-10min.
Once it’s smooth, I make sure to scrape the bottom + sides really well and continue to process for another 1-2min until completely drippy.
Add in the orange zest + vanilla [if using] and let process for another minute until well combined + smooth.
While spinning, add the cocoa powder + sugar and let process another minute.
Taste and add more zest if desired.
Store in a sealed jar, in a cool cabinet.

OR…if you want a 1/2 batch of the cocoa + a 1/2 batch of the original

measure 1/2 of the orange cream coconut butter
1 Tablespoon cocoa powder
1 teaspoon pure cane sugar
1/8 teaspoon vanilla extract

Turn your food processor on with 1/2 of the original coconut butter in the bowl.
Add in the cocoa powder, sugar, and extract while spinning and let process another minute until drippy.