Coconut Oil Fudge Brownies
- 2 cups unrefined coconut oil, softened
- 3/4 cup finely chopped nuts
- 1 cup organic cocoa powder
- 1/2 cup honey
- 1/4 cup chopped dried cherries or dried, unsweetened coconut
- 1/4 cup chopped dried cranberries
In the bowl of a stand mixer (or other medium bowl) stir coconut oil until creamy with no lumps (if oil is too thick set bowl in warm water). You want the oil soft, not liquid. If it is liquid, the other ingredients will settle to the bottom of the pan instead of staying mixed with the oil. If you have separation, you can warm the whole thing and remix.
Add cocoa powder and sweetener, mixing after each ingredient. Mix in the dried fruit, (coconut), and nuts.
Spread fudge into 7″x11″ or 9 or 8 inch square pan and refrigerate or freeze until firm. Cut into squares and serve. Keep refrigerated. That’s it! This makes a velvety smooth fudge that melts in your mouth (and on your fingers – be warned – no candy coating).
The melting point of coconut oil is around 75ºF, so this will melt very quickly in hot weather if it is left out too long. Let sit out for a few minutes at room temp to make it easier to slice.