Coconut Almond Fudge


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Make 16 pieces
by Sandy Schrecengost

Ingredients:
1 cup coconut oil, at room temperature
1/2 cup soaked almond butter
1 tbsp raw honey
1 tsp vanilla
pinch of sea salt
1/2 cup roasted almonds, chopped & divided (garnish)

Instructions:
In the bowl of a food processor, combine coconut oil, almond butter, honey, vanilla and sea salt.

Coconut Oil, at room temperature

Homemade Almond Butter

Raw Honey

Pure Vanilla Extract


Blend until well mixed, about 30 seconds.


In the bottom of an ungreased 8×8 glass baking pan, spread 1/4 cup of the chopped almonds.


Pour coconut mixture as evenly as possibly into the 8×8 pan, over-top of the chopped almonds.  Use a spatula to evenly spread the coconut mixture.


Sprinkle remaining chopped almonds evenly over top.  Freeze for 10 minutes.


Score using a paring knife.  Return to the freezer for an additional 20 minutes.  Store fudge in the freezer until 5 minutes before service.  Allow to rest at room temperature for 5 minutes, fully cut and serve.  Return any leftovers to the freezer.

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14 comments


  • Sallie Wilson

    Looks good. How much coconut oil is Ed receiving a day?

    January 20, 2012
    • Molly Chester

      No sure, but Dr. Mary Newport has a book called Alzheimer’s Disease – What if there was a Cure? I’m sure that would have dosing suggestions.

      January 21, 2012
  • linda crosby

    What a great article ,Thank you thnak you!!

    January 23, 2012
  • Alisha

    This is amazing! I’ve made it twice now. Thanks for sharing!

    January 25, 2012
  • karen

    I actually spoke with my nutritionist about the benefits of Coconut oil and Alzheimers disease yesterday. My husband’s dad died of it about 10 years ago, very slow, brutal death. If we only knew then what we know now. She is seeing terrific results with some of her patients.

    Anyway, she suggested we start with a small amount 1/2 tsp to 1 tsp a day and gradually work up to 2 to 4 Tbsp a day. My hubby currently puts about 1-2 Tbsp in his oatmeal in the morning. The rest is consumed through my cooking/sauting with it. Honestly, he has no signs of the disease. thank God, but his demeanor has definitely improved since starting :o) He’s a happy man!

    I’m off to make some Coconut Almond Fudge, yippee!

    January 26, 2012
  • Megan

    My boyfriend is allergic to Honey. Is there a good substitute for it?

    May 10, 2012
    • Molly Chester

      Try Maple Syrup!

      July 14, 2012
  • Tina

    I think maple syrup would be a good substitution for the honey

    June 3, 2012
  • Vanessa

    Made this today. The texture is amazing–buttery good. I needed chocolate, so added expresso chocolate chips and grated coconut for added flavor. Will experiment with molassas and agave next time. Also, make sure to put leftovers in freezer to keep them from falling apart.

    August 13, 2012
  • Randi

    Any chance there is a nut-free version of this recipe? We have sunflower seed butter or soy butter, not sure how well that would work?

    November 19, 2012
    • Molly Chester

      I don’t have one yet, but I bet you could work one out with Sunflower Seed Butter, or maybe Tahini. Let us know how it goes for you!

      December 22, 2012
  • Liza

    Hi Molly, just found your website–looks great. quick question–I soak and dehydrate all my nuts, so I know about that, but what is soaked almond butter? I use organic raw almond butter (by “Nuts to You”); can I use this in my recipe??
    thanks!

    January 31, 2013
  • These look so yummy I’m going to make them right now! I want to pin them to share with others but there’s no option for that!! I like the look of the blog, can’t wait to check out more of it.

    March 25, 2013

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