Chocolate Coconut Almond Fudgies



Now this is one serious treat!


Not quite fudge or candy these delectable morsels still fall somewhere in the realm of a super yummy dessert treat. With very little natural sweetener—in this case real maple syrup or honey—you don’t need to feel guilty about eating them, either. Seriously, ingredients like toasted coconut, extra virgin coconut oil and toasted almonds should assure you they’re not only going to be delicious, but good for you.


Ingredients like coconut, almonds and chocolate make this recipe a winner.

You’ve just got to love the ingredients in this recipe.

In case you hadn’t heard yet, coconut oil may just be one of nature’s very best natural fats. For many years, scientists wrongly steered us away from all fats, including saturated fats like coconut oil. It turns out our bodies need saturated fat, and coconut oil is one of the best sources, helping our brain and heart function at their peak. For much more on the topics of diet, health and fats I heartily recommend you read, “Enjoy Saturated Fats, They’re Good for You!” By Donald W. Miller, Jr., MD which I found at


I'm chopping my almonds.

Nuts are good for you. Are you getting enough in your diet?

While we’re on the subject of health, I can’t leave off without mentioning almonds may be one of the best in the lot. Seriously, we should all be eating somewhere around a quarter cup of nuts a day. Nuts like almonds are chock full of important vitamins and minerals like Vitamin E, Magnesium and Potassium. They’re also high in protein and offer beneficial heart healthy fats. For more on almonds and nuts see World’s Heathiest Foods.


I'm unwrapping my fudge candy treat.

Think creamy like fudge with enough nutty texture to really set it off. Let’s call ’em fudgies.

Getting back to our delicious recipe, I think we’re going to need to coin a new term here. Let’s call theses “fudgies” as they technically aren’t either candy or fudge, but resemble both in appearance. I’m betting you’ll get hooked on fudgies. Think melt in your mouth chocolately goodness with just enough nutty texture to keep it interesting. Then add the health benefits from eating coconut oil and almonds. Hey, what could be better? One note: Try savoring just one and let it sit awhile. I’m betting you’ll find it’s more than enough to satisfy that after dinner or between meal craving.


Enough talk. If you’re like me you’re ready to try these.


Let’s Gather The Ingredients



You can substitute honey for maple syrup and peanut butter for almond butter.

1/4 cup chopped almonds toasted

1/4 cup shredded coconut toasted

1/4 cup real maple syrup (substitute honey)

1/4 cup natural almond butter stirred (substitute natural peanut butter)

1/4 cup cocoa powder

1/2 cup organic extra virgin coconut oil

1/2 teaspoon vanilla




This recipe goes fairly quick as long as you have the ingredients on hand. If you’re looking for a good deal on coconut oil check Costco—I’ve recently found it there.


Roast the almonds and coconut first.

Coconut will quickly go from a nice brown to black under the broiler. You’ve got to watch it.

If you haven’t done it yet, chop and toast the almonds, and then toast the coconut. A few minutes under the broiler on some foil should be enough to do the trick. Watch these as you brown them (especially the coconut). Once they start to turn color they can scorch quite quickly.


Melting my coconut oil.

Add the oil, almond butter, maple syrup and vanilla. Stir until the oil melts.

Place a small pan on the burner at a medium to medium low heat. Add the coconut oil, the almond butter, vanilla and the cocoa powder. Stir until everything melts together. It shouldn’t take more than a minute or two. In fact, you’re not boiling anything. You only want to melt the coconut oil so everything mixes together.


Add the toasted almonds and shredded coconut. Stir well and remove from heat.


I'm adding my roasted coconut.

After the oil has melted toss in the almonds and coconut. Yum!

Grab a mini muffin pan if you have one. Drop a paper liner in each cup.


If you’re a little unsteady pouring from the pan, or if your pan doesn’t have a convenient pour spout, transfer the chocolate mix to a pourable container like a glass measuring cup.


Pouring my fudgies.

I poured my mix into a glass measuring cup before pouring it into the muffin cups.

Fill each cup in the muffin pan to the top. If you aren’t using paper liners you may experience a bit trouble removing these when the fudgies set up.



Pop the muffin pan in the freezer and set the timer for 30 minutes. When it goes off you can remove and serve these or store them for later in the refrigerator. I recommend covering them with a little plastic wrap when you store them. That’s it! So easy!


Don’t have a mini-muffin pan? Try lining a small dish (like a bread pan) with parchment paper. You’ll have to scrunch the paper at the corners. Then pour the entire mix in and let it cool. Remove the fudgies as a unit and slice with a knife.


My fudgies are ready to eat.

After the fudgies come out of the freezer they’re ready to eat. If you want to eat them later store in the refrigerator.

Coconut’s melting point is around 76 degrees Fahrenheit. That means it’s generally “solid” at room temperature. However, the body heat from your fingers will start to melt the oil quite quickly so I recommend keeping your fudgies chilled until you’re ready to serve them and keep them in the paper liners or individually wrap them with some plastic or parchment paper.


I know lots of folks aren’t as wild about nuts as I am so if you want a smoother creamier texture for your fudgies, try making them without the chopped almonds and just stick to the almond butter.


I hope you enjoy these as much as I did. I like the fact they’re easy to make and the ingredients are real foods, good for me in their own right, and so delicious.


Kudos to Aunt Connie for the inspiration. For a print copy of today’s recipe click here.





2 Responses to Chocolate Coconut Almond Fudgies

  • connie says:

    Excellent! I’m glad to see you jumped right on this recipe – – I figured you would :-)

    I think lightly toasted walnuts would be an excellent substitution, and walnuts are of course another health-packed nut.

    A book that I read just recently is The Coconut Oil Miracle (Previously published as The Healing Miracle of Coconut Oil) by Bruce Fife and Jon J. Kabara there, and even though it was published in 2004, it is packed with valuable information about the benefits of coconut oil, and indeed coconut products in general. There are several other excellent books out there that have been published more recently, but this is a good one to start with. He goes into great detail on the scientific basis for his statements.

  • bobalot says:

    Excellent idea on the walnuts. The book sounds like an interesting read. I’ve read up on the “health benefits of coconut oil” before this, but its amazing what you learn as you go back and review. I think it speaks to the power of our media that we still have so much wrong information out there on diet and dieting. Anyway, I just gobbled down one of these delightful morsels with my morning cup of Joe. What a perfect snack! I’ve noted one “fudgey” will satisfy me for several hours, which I believe says a lot about using good fats to suppress appetite. Anyway, thanks for your ideas and support.


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