Clean Eating Coconut Fudge Sauce Recipe (2024)

ByTiffany McCauley

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This coconut fudge sauce is simply dreamy!

Like many of you, I enjoy a sweet treat now and again. Since I work from home, I don’t have many of the temptations that come with working in an office or other type of company, but I do remember the temptations that people would bring into work to “share” (ahem… get rid of). They seemed to be everywhere!

Clean Eating Coconut Fudge Sauce Recipe (1)

Now that my morning commute is from my bedroom to my living room, I find that even with no temptations in the house, I still sometimes want a little something extra. Maybe it’s the emotional thing or even a hormonal thing, but it just wouldn’t be the same to make a salad for dessert instead of something a little more like this.

How To Use This

  • Warm it up and pour it over some vanilla ice cream!
  • Use it as a dipping sauce for fruit, pretzels, or even pita.
  • Pour it into a parchment-lined casserole dish and freeze it! Then cut it into squares and enjoy it like a freezer fudge. (Hint: it has to be stored in the freezer, not the fridge, once it’s done)

Note: This recipe was adapted from a recipe at The Brown Eyed Baker.

More Chocolate Recipes

  • Chocolate Syrup

Clean Eating Coconut Fudge Sauce Recipe (3)

Coconut Fudge Sauce

A delicious, versatile sauce that can be enjoyed with many desserts! (Or as dessert all by itself!)

5 from 2 votes

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Course: Dessert

Cuisine: American

Prep Time: 5 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 15 minutes minutes

Servings: 42 servings

Calories: 60kcal

Ingredients

  • 15 oz. can full-fat coconut milk
  • 1 cup coconut sugar
  • ¼ cup unsweetened cocoa powder
  • 6 oz. unsweetened baking chocolate (coarsely chopped)
  • 2 tbsp. coconut oil
  • 1 tsp. pure vanilla extract

US CustomaryMetric

Instructions

  • Over low to medium heat, continuously stir all the ingredients together in a medium saucepan until melted.

  • Transfer to a container and store in the fridge for up to 2 weeks.

Notes

Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.

Nutrition

Serving: 1tbsp. | Calories: 60kcal | Carbohydrates: 5g | Fat: 5g | Saturated Fat: 3g | Sodium: 9mg | Potassium: 63mg | Sugar: 2g | Vitamin C: 0.1mg | Calcium: 7mg | Iron: 1.1mg

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  1. Do you have a recipe for clean eating dog biscuits. I know my daughter-in-law follows you as well, and she likes to use your recipes. The treats would be for their dogs. Thanks so much.

    Karen B.

    Have tons of your recipes by the way. Tasty!!

    Reply

    1. Karen – I don’t! But I don’t have a dog either, unfortunately. I may take a crack at it though at some point. You aren’t the first to ask. 🙂

      Reply

  2. This makes a lovely sauce. We also accidentally discovered that when you put it in the fridge it hardens into a lovely and smooth truffle-like chocolate. We now make it, pour it into espresso cups, and then harden it in the fridge for a decadent dessert when we have company.

    Reply

    1. Jenny – Oh my! That sounds wonderful! 😀

      Reply

  3. Clean Eating Coconut Fudge Sauce Recipe (10)
    Hello Tiffany,
    I figure it is time for me to validate for you how lovely and delicious this recipe is, and how it remains the central part of my family’s holiday season! Growing up in Maine, I savored my Nana’s annual creation of homemade cream puffs with ice cream inside and warm chocolate sauce drizzled over the top. As I began raising my own children, we stood at the stove together, some on stools, to briskly whisk the butter and confectionery sugar based sauce. Yes, it was glorious, and the flavor took me back to my childhood, but I began to feel a strange headache when I ate that type of sugar—-every time I cooked with it! I also realized that the ingredients of that traditional recipe were not in line with how I was feeding my family outside of the holidays. I am all for targeted indulgence, especially in the name of nostalgia and family memories, but I decided that I could embrace the spirit that my salt-of-the-earth grandmother had, and come up with a recipe alternative to suit the needs of this new generation. Serendipitously, I quite quickly googled upon your amazing recipe, which ticked all of the boxes on my wish list. I was thrilled I didn’t need to create my own concoction from scratch, as that could have easily been a nightmare. This recipe was an instant hit, right away, with absolutely everyone, including my discerning cousins who have special taste buds for Nana’s original sauce. My kids love that the preparation of this recipe in much less labor intensive, thus allowing them to make batches upon batches for their teachers and friends. Our family is now known for this annual sauce, and its preparation remains the most special memory we create each year together in the kitchen. My teens now tower over me at the stove, but still happily don red aprons and Santa hats, whisks in hand, and carols in the air. I figure that maybe you might appreciate the impact of your recipe on my family, and the enduring cheer it inspires. Thank you for your time and for your posting!

    Reply

    1. Amy – Oh my goodness!! Thank you so much for sharing that with me! You totally made my day! I’m a firm believer in the memories food creates. They are unparalleled. I’m so honored to be part of your family traditions in this way. Thank you again for sharing that, and happy holidays! 😀

      Reply

Clean Eating Coconut Fudge Sauce Recipe (2024)

FAQs

What's the difference between chocolate syrup and fudge? ›

Chocolate syrup is very thin, very low viscosity. Hot fudge, on the other hand, is very thick, like fudge that has been melted, but still very thick in consistency (high viscosity), and it will thicken when poured over ice cream (ie. a hot fudge sundae).

What's the difference between chocolate sauce and chocolate fudge? ›

The biggest differences are the texture and flavor. Hot fudge is thicker and richer than chocolate sauce. That's because hot fudge is made with heavier ingredients like butter, heavy cream or evaporated milk, while chocolate syrup is made with water or corn syrup.

How do you fix grainy fudge sauce? ›

To fix oily, hard or grainy fudge, scoop the fudge back into a pot with about a cup of water. Cook it over low heat until the fudge dissolves. Then bring the fudge back up to the temperature specified in the recipe and follow the remaining steps. The flavor may be slightly diluted, but the texture will be improved.

What is a substitute for corn syrup in fudge? ›

A modified simple syrup of four parts sugar to one-part warm water is an easy corn syrup swap in many recipes, including confections cooked to the soft-ball stage—think buttercreams, pralines and fudge. This neutral swap is similar in taste to corn syrup.

What is ganache vs fudge? ›

Although the two are made from similar ingredients, they'll wind up with different consistencies. Ganache might solidify slightly but will remain smooth as a filling or icing. Fudge, meanwhile, will be soft enough to easily bite into while being solid enough to hold its shape after it has time to set up.

What makes fudge taste like fudge? ›

Fudge typically contains sugar, butter or cream, milk or condensed milk, cocoa powder (or melted chocolate), flavoring such as vanilla extract or peppermint oil, and sometimes nuts or marshmallows for added texture.

Why does fudge taste different than chocolate? ›

Although fudge often contains chocolate, fudge is not the same as chocolate. Chocolate is a mix of cocoa solids, cocoa butter and sometimes sugar and other flavorings and is hard and brittle. Fudge is a mixture of sugar, dairy and flavorings that is cooked and cooled to form a smooth, semi-soft confection.

Why is hot fudge so good? ›

In fact, hot fudge sauce is just a fudge that never sets! Cream or milk, sugar, and butter are slowly boiled down until slightly thickened and light caramel-colored. This boiling-down process not only gives the sauce it's great gooey texture, but also contributes that special “fudgey” taste to the chocolate.

What is the secret to smooth fudge that is not gritty? ›

Once a seed crystal forms, it grows bigger and bigger as the fudge cools. A lot of big crystals in fudge makes it grainy. By letting the fudge cool without stirring, you avoid creating seed crystals.

Will powdered sugar thicken fudge? ›

How to thicken your fudge? If your fudge it noticeably thin, you may want to add more chocolate. If you are out of chocolate, you can also add 1/4-1/2 cup of powdered sugar. This, however, can make the fudge very sweet.

Why does hot fudge taste different than chocolate syrup? ›

In the simplest terms, it all comes down to viscosity — hot fudge is thicker than both chocolate sauce and chocolate syrup, with a richer, more decadent chocolate flavor.

Are chocolate syrup and chocolate sauce the same thing? ›

Chocolate Syrup: made with just water – no additional fat like cream or butter. It's thinner in consistency than sauces and easily mixes into drinks. Chocolate Sauce: usually made with the addition of milk, cream, or butter. It's thicker in consistency.

What is chocolate syrup made of? ›

A simple chocolate syrup can be made from unsweetened cocoa powder, a sweetener such as sugar, and water. Recipes may also include other ingredients, such as corn syrup, malt, and flavorings like vanilla extract. Industrial recipes may contain ingredients such as: High fructose corn syrup.

What is the difference between chocolate syrup and chocolate powder? ›

In general, cocoa powder contains a higher percentage of cocoa solids and less sugar compared to chocolate syrup/paste. Therefore, cocoa powder is generally considered to be healthier than chocolate syrup/paste because it has more antioxidants and less sugar.

References

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