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Non-Blender Keto Salted Chocolate Fudge

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Course: Dessert
Prep Time: 20 minutes
Cook Time: 8 hours
Total Time: 8 hours 20 minutes
Servings: 16 squares
Calories: 140kcal
Author: Myra Mingo at Happy Health Freak


  • 1/2 cup coconut butter
  • 1/2 cup coconut oil
  • 1/2 cup full fat coconut milk
  • 1/3 cup xylitol you could add more if you like it sweeter
  • 6 oz unsweetened vegan baker's chocolate I used Camino
  • 1 tsp pure vanilla extract
  • 1/4 cup macadamia nuts chopped (optional)
  • 1/4 tsp pink Himalayan salt or sea salt


  • Line an 8 x 8 inch baking dish with parchment paper.
  • Combine coconut butter, coconut oil, coconut milk, xylitol, dark chocolate and vanilla in a bain-marie or double boiler. Melt over low heat, stirring occasionally.
  • Once it is melted and smooth, remove from heat and stir in chopped nuts.
  • Pour into baking dish and sprinkle with salt.
  • Refrigerate for 2-3 hours or overnight until firm. Remove and cut into squares.
  • Keep leftovers refrigerated.
  • All done! Enjoy!! Now take a photo, rate it, and share your accomplishments to enter our weekly photo contest! :) Tag @BlenderBabes & #BlenderBabes


1. If you only want a mild coconut flavor, reduce the coconut products to 1/4 cup and substitute with alternatives.


Calories: 140kcal | Carbohydrates: 11.3g | Protein: 0.2g | Fat: 11.9g | Saturated Fat: 8.6g | Trans Fat: 1.7g | Sodium: 4.8mg | Fiber: 0.9g | Sugar: 5.6g