Coconut Oil Fudge

Coconut Oil Fudge




  1. In a food processor or high speed blender, add all ingredients and process until very smooth, pausing and scraping the walls once or twice. Pour into lined with parchment paper 8” x 8” square dish and freeze for 2 - 3 hours.
  2. Remove from the freezer, let thaw about 5 minutes and cut into 16 squares. Storage Instructions: Freeze in an airtight container for up to 3 months.


Recipe & phot via ifoodreal

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