Rich, full-fat coconut milk and coconut oil melt together into a silky base for this fudge, giving it that dense, melt-in-your-mouth texture without any fuss. Once the chocolate chips are stirred in, the mixture turns glossy and smooth, then gets a touch of sweetness from powdered sugar and a warm hit of vanilla. Chopped walnuts or pecans fold in for crunch, and a scatter of flaky sea salt on top plays up the sweet-salty contrast in every square. A few hours in the fridge is all it takes for the fudge to firm up into clean, sliceable pieces perfect for gifting or snacking straight from the tin. It's an easy make-ahead treat that fits neatly into a lactose free dessert rotation, no special equipment or baking required.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →24 servings
Line an 8×8-inch baking pan with parchment paper, leaving a 2-inch overhang on two opposite sides to use as handles later.
Combine the coconut milk and coconut oil in a medium saucepan over medium heat, stirring occasionally, until the mixture just begins to simmer around the edges and the coconut oil is fully melted, about 3–4 minutes.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
