Ahhhh, another happy accident. I was ACTUALLY attempting to make fudge during this cooking session, but, added a good amount of coconut oil for some ungodly reason. WHY, NICOLE, WHYYYYYYY. Once my mixture boiled down, I had a glob of sugary fudge on the bottom and a pool of melted coconut oil on top. I had to drain all the coconut oil off and the end product I was left with looked & tasted like… FUDGE! Coconutty, caramel-y and sooo yummy!
I had my trusty non-paleo taste testers try this recipe and they confirmed that it was nomtastic and it did taste like coconut caramel fudge. There’s nothing more soothing to the soul that hearing a non-paleo eater say that your paleo recipe rendition tastes “good” or “like the real thing”. WELL, HOT DIGGITY DOG, THAT’S WHAT WE’RE GOIN’ FOR, PEOPLE!!! Since I’ve only made this once and it was a total mistake, IF you run into an oil pooling situation (coconut milk/cream still sometimes has a bit of oil in it), just drain it in a fine mesh sieve/strainer or soak up the excess with a paper towel. Don’t let my disclaimer scare you off, though… It’s delicious and stored covered in the freezer, lasts almost indefinitely!
- ½ cup unsweetened creamed coconut (from a box - I use Lets Do Organic)
- 1 tbsp virgin coconut oil
- 1 tbsp tapioca flour
- 2 tbsp coconut sugar
- 4 tbsp maple syrup
- ½ tbsp vanilla extract
- ¼ tsp sea salt
- In a medium saucepan, whisk together the coconut oil, tapioca, creamed coconut, maple syrup and coconut sugar.
- Cook over a medium heat and continuously whisk until the mixture heats up, thickens and sticks together.
- Pour ball of fudge into a fine mesh sieve to drain off excess oil and pour into a small parchment lined dish. Use spatula or fingers to form into a square - freeze until solid.
- Let sit at room temp for 5 mins before slicing & serving.