Thrifty Frugal Mom

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Easy 3 Ingredient Healthy Fudge

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Made with just coconut oil, honey and cocoa powder, this easy healthy fudge is a snack you can feel good about eating! And hey, it’s even chocolate!
Easy 3 Ingredient Healthy Fudge

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Several months ago, some friends of ours came over for the evening and brought along this delicious fudge that they had made.

We all loved how creamy it was and when I discovered that it was made with just 3 healthy, whole food ingredients, I knew I had to get the recipe!

I actually don’t do much snacking, but occasionally the munchies hit or I realize I need a little something to tide me over until the next meal.  And if I don’t have healthy snack options on hand, those homemade cookies in my freezer look way too enticing!  

So, things like No Bake Energy Bites and this healthy chocolate fudge are a huge help!

This fudge is super versatile- you can mix in all kinds of add-ins to suit your taste.

And if you don’t have a blender, no worries!  Simply mix it really well by hand or with a hand mixer.  Using a blender to mix it just helps the ingredients keep from separating as they cool.

Oh and about the coconut oil.  I’m actually not a coconut fan at all.  But since coconut oil has so many health benefits, I really wanted to try it.

So, several years ago after being told that Vitacost’s Extra Virgin Organic Coconut Oil has only a really mild coconut taste, I bought it and loved it!  It’s the only brand that I’ve used since!

Easy 3 Ingredient Healthy Fudge 

Print Recipe
4.15 from 14 votes

Easy 3 Ingredient Healthy Fudge

Made with just coconut oil, honey and cocoa powder, this easy healthy fudge is a snack you can feel good about!
Prep Time7 mins
Total Time7 mins
Servings: 24 pieces
Author: ThriftyFrugalMom.com

Ingredients

  • 1 c. coconut oil  (this is the brand we love!)
  • ¾  c. honey
  • 1 c. cocoa powder

Instructions

  • Melt coconut oil.
  • Put melted oil, honey and cocoa powder in blender; blend on high.
  • Pour into wax paper lined pan (I use a 9 by 5 Inch Loaf Pan and it's the perfect size).
  • Chill in fridge or freezer.  Once firm, cut and serve.  Store in fridge.

Notes

VARIATIONS:
 Add vanilla, coffee beans, 2-3 drops peppermint extract, orange zest, nuts, ¼ tsp. sea salt....really, the options are endless!

YOU’LL ALSO LIKE:Easy Homemade Granola recipe

Homemade Chocolate Syrup Recipe

Comments

      • ThriftyFrugalMom says

        Ugh, I’m sorry, Stef! It’s never fun when a recipe doesn’t work out. I never had that happen, but the friend who I got this recipe from had mentioned that it happened a time or two to her. She seemed to think it had something to do with not blending it long enough? If it’s not really edible, I’d probably try to melt it all and blend it again and cool it once more and see if that works.

        Reply

  2. Cydnee says

    Three ingredient fudge?! Hello! Looks and sounds delicious! Thank you very much for joining in the celebration of #purebloglove, we enjoy having you each week. I hope to see you on Thursday at 8PM, EST through Sunday night. ~Cydnee

    Reply

  4. ThriftyFrugalMom says

    This stuff is a favorite around here. I hadn’t made it in a while and finally got some made again last week. I keep finding my hubby sneaking it from the fridge and the kid’s are constantly begging for a piece. Of course, I’ve had my fair share too! 🙂

    Reply

  5. Monica says

    I’ll be giving this recipe a try, I’m a huge fan of fudge, and this looks so easy it really doesn’t make sense to buy it premade at the grocery store! (not to mention all the extra ingredients thrown into the storebought stuff). Thanks for sharing! Found you through the #SHINEbloghop.

    Reply

    • ThriftyFrugalMom says

      I hope you enjoy it, Monica! It’s a bit different than typical fudge, but definitely still sweet and delicious….and healthy, for fudge at least! 🙂

      Reply

  6. Corinne says

    I use all three of those ingredients on a regular basis but never together. I can imagine the rich, sweet creaminess though now that I’m picturing it. Thanks for sharing your recipe. Looking forward to trying it.

    Reply

    • ThriftyFrugalMom says

      I know, right? When my friend told me what the ingredients were I was like, “Really? I never would have thought of it but it’s so good and makes sense!” Hope you all enjoy it. Ours always disappears rather quickly when I make it!

      Reply

      • Anita James says

        I have tried to make this recipe of healthy fudge ànd cannot get it to turn out. How long do you blend it in the blender? There doesn’t seem to be enough to even fill a Pan with the slurry?

        Reply

        • ThriftyFrugalMom says

          Anita, I’m so sorry you can’t get it to turn out. I know how frustrating it is to go to all the work of making something only to have it flop.

          I typically blend the ingredients just long enough to mix them well- in fact, sometimes I don’t even use a blender and just mix it in a bowl. But it definitely gets smoother if I use the blender. As for filling a pan, I usually use an 8×8 pan and it definitely doesn’t fill it. If I use a pan that size, the fudge pieces are maybe 3/4 in. thick. So if you want thicker, pieces you’ll need to use a smaller pan or double the recipe. Hope that helps and hope you can get it to turn out!

          Reply

        • ThriftyFrugalMom says

          Anita, I am so sorry! It’s been a while since I made this fudge and after your comment, I got really hungry for it and decided to make a batch. I realized when I was making it, that I don’t use an 8×8 pan at all, but rather I use a 9×5 loaf pan. An 8×8 pan would make it really thin. I updated the post, since it really should have clarified that in the first place. Thanks for your comment and for helping me make this whole recipe a bit more clear.

          Reply

  7. ThriftyFrugalMom says

    Aw, thanks Diana! I hadn’t noticed because I missed the link-up this week due to a rather busy day yesterday. Appreciate the feature and your link-up.

    Reply

    • ThriftyFrugalMom says

      Annemarie, sorry, I should have specified that. You really can use any size pan that you want, it will just make it thicker or thinner depending on the pan size. I used an 8×8 pan and it made it about 3/4 in. thick. And the amount of servings again depends on what you want. Since it’s fudge and plenty sweet I prefer to make them just small, bite-sized pieces. I get probably about 22 pieces I’m guessing from one recipe…maybe more.

      Reply

      • Annemarie Craft says

        Thank you. I am looking forward to trying this. using 22 servings is comes to 4 weight watcher points a piece.

        Reply

        • ThriftyFrugalMom says

          Awesome! And if you make it and love it, don’t forget to share the recipe with your WW friends! 🙂

          Reply

  9. Rebecca says

    I just love the words “healthy” and “fudge” put next to each other. lol I mean, my sweet tooth is very excited!

    Reply

    • ThriftyFrugalMom says

      Ha, I know, isn’t it great! The only bad part is that it’s tempting to eat too much since it’s “healthy”. 🙂

      Reply

  10. Lynn @ Riggstown Road says

    Wow! I can’t wait to try this! I love that it’s something my girls can make. Unfortunately, I don’t like coconut, but they do. 🙂 Thanks!

    Reply

    • ThriftyFrugalMom says

      Aren’t easy recipes like this awesome? And I honestly don’t really care for the flavor of coconut myself, but depending on the coconut oil you use, it actually doesn’t have much of a coconut flavor. (Like the one I linked to in my post.) So, you might want to get brave and try a tiny sliver yourself. You just might be surprised to find that you like it! 😉

      Reply

    • ThriftyFrugalMom says

      It is absolutely all three of those things! And addicting too. My hubby usually doesn’t have a thing for sweets but he keeps sneaking pieces of this fudge and I’m actually not getting that much myself! 😉

      Reply

  13. Andrea Mitchael says

    I love those simple clean ingredients! This looks like a winner 🙂 I’m pinning and trying this for sure!

    Reply

  17. Maegan Dockery says

    Oh, yum! I am always looking for healthy sweet treats! I will definitely be trying these–and thank you for the tip about the coconut oil. I’m not a coconut fan, either, but I think this one sounds pretty good!!

    Reply

    • ThriftyFrugalMom says

      You are welcome, Maegan! I was so excited when I found the Vitacost coconut oil because I could finally use a healthy oil and like it!

      Reply

    • ThriftyFrugalMom says

      Yes, it’s such a yummy, mostly healthy snack. I need to get myself some more coconut oil so that I can make it again!

      Reply

  23. Julie says

    I get both kinds of coconut oil because sometimes I do like the flavor in some recipes, but there is also flavor-free coconut oil that has no discernible flavor at all.

    Reply

    • ThriftyFrugalMom says

      Michelle, it won’t get super hard, but it will “set” and become firm and easier to cut into pieces. I’m not entirely sure how long to tell you, but if you put it in the freezer, I’m thinking an hour or two should be good. The fridge will obviously take a little longer.

      Reply

  25. Kristel says

    Can I use agave I stead of honey? Or is honey critical? I don’t have any honey at the moment, but I have agave!

    Reply

    • ThriftyFrugalMom says

      I’m kind of thinking the honey is probably pretty crucial since it is kind of what helps bind the fudge together. But I really don’t have experience using agave either, so I’m not totally sure how much it’s consistency differs from honey. If it is pretty thick like honey, I’d say you could probably sub it. If not, I’m guessing that it wouldn’t work the greatest. Of course, if you don’t care if it’s not a fudge like texture, you could try it and just eat it with a spoon instead. 🙂

      Reply

      • Kristel says

        Thanks! Agave is a bit more runny than honey. I’ll buy some honey 🙂 although I’m not opposed to eating with a spoon either haha

        Reply

  26. Liz says

    I also had the separation problem. I think its either because i got the oil too hot or mixed it too long. The result was a huge mess. I wont try this again.

    Reply

    • ThriftyFrugalMom says

      Liz, I’m sorry that you had problems with your fudge wanting to separate. I’ve only had that happen once and I think it was because I overmixed it. (It wasn’t bad though and was still very edible.) I know it’s not fun to make a recipe and not have it turn out!

      Reply

  27. Courtney Rogers says

    Can I use maple syrup instead of honey? I know my one year old will want some if she sees us eating it and I’m not comfortable giving her honey yet 😊

    Reply

    • ThriftyFrugalMom says

      I’ve never tried subbing maple syrup, so I have no idea if it would work. The consistency of maple syrup is much thinner than honey most times, so it might not set as well? But I’m not sure! My guess is that it would taste good, but might not be actual fudge consistency and need to be eaten with a spoon. If you get brave enough to try it, I’d love to know how it worked!

      Reply

    • ThriftyFrugalMom says

      For sure! Traditional fudge recipes can be a bit challenging since you need to get everything the correct temp. But this one is so easy!

      Reply

    • ThriftyFrugalMom says

      I know, Wendy! Healthy and fudge don’t sound like they are meant to go together, right? So glad you loved it!

      Reply

  31. Lara Dillon says

    Hey I just wondered if anyone has done a nutritional breakdown of how many calories and carbs etc…are in this recipe?

    Reply

  32. robyn says

    Hi,
    Is there a way you can tell me how many calories and WW points are in a serving of the three ingredient fudge? My Dr. wants me to count calories.

    Reply

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