Toasted Coconut Almond Fudge

  • Author: Katja from Savory Lotus



  • 1/2 cup coconut oil (like this)
  • 1/2 cup almond butter, unsalted
  • 2 TBS honey (like this one)
  • 4 TBS raw cacao (like this) (or unsweetened cocoa powder)
  • 1/4 tsp celtic sea salt (I use THIS one)
  • 1/4 cup shredded coconut, unsweetened


  1. Toast shredded coconut in oven at 350′ F until golden brown, stirring every couple of minutes to prevent burning.
  2. In a double boiler, melt coconut oil, honey, and almond butter until nice and smooth
  3. Add sifted cocoa powder and salt. Continue to mix
  4. Turn off heat and fold in toasted coconut
  5. Pour into hard candy molds or into mini muffin tins
  6. Place into freezer to harden for at least 2 hours (I know, hard to wait. But so worth it)
  7. Remove from molds and store in freezer in sealed containers, separating layers with parchment paper