Melt-In-Your-Mouth Coconut Oil Fudge

Enough for a whole community

Keleigh Friedich

This delectable treat stays solid as long as it’s cold. My Aspire family can’t stop talking about it!

ingredients

1 1/2 cups Pure Joy Coconut Oil (liquefied by placing in a bowl of hot water)
1 1/2 cups Rapadura (a whole unprocessed natural sugar), Sucanat or honey
1 cup carob powder or organic cocoa powder
1/2 tsp. Celtic sea salt
1/8 vanilla bean (scrape the inner beans out with a spoon) or 1 tsp. vanilla extract

1
Melt the coconut oil. If using Rapadura or Sucanat, blend it in a dry blender until it becomes a light powder. Mix all ingredients together in a blender until smooth.
2
Pour into a large glass lasagna pan or something equivalent in size. Let set up at room temperature (below 70 degrees) or in the refrigerator. Cut into small candy-sized pieces. Store in the refrigerator for up to 12 months.

1
Alternate recipe:
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Ingredients
3
* 4 tablespoons coconut oil, melted
4
* 3 cups raw walnuts
5
* 1/2 cup raw carob or cacao powder
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* 1/4 cup agave nectar
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* 1/4 cup raw honey
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Preparation
9
Melt the coconut oil by nesting it in another container full of warm water. Mix carob and coconut oil thoroughly. Stir in agave nectar and blend well. Process walnuts alone in a food processor until they become a buttery consistency. Add oil/carob/agave/honey mixture and blend well. Spread into a square pan and refrigerate until firm.