Thrifty Frugal Mom

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 

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4.38 from 24 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!

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Homemade Chocolate Syrup Recipe

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Reader Interactions

Comments

      • ThriftyFrugalMom

        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

        • Shannon

          5 stars
          Thanks for a fantastic healthier alternative to the traditional highly caloric fudge I usually make over the Holidays! I love this recipe and feel a little less guilty enjoying it. I too noticed the coconut oil solidifying but just continued to blend on a very high speed for about 10 minutes until it was well mixed and it turned out great!

          Reply

          • Lydia Beiler

            Happy to hear that you enjoyed the fudge, Shannon! And thanks too for your tip for helping to get the oil blended in. I don’t know what makes it work for some and not for others but hopefully your comment will help anyone else that is having that issue.

  4. ThriftyFrugalMom

    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

    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!

    Reply

    • ThriftyFrugalMom

      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

    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

      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

        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

          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

          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

    • ThriftyFrugalMom

      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

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

        Reply

        • ThriftyFrugalMom

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

          Reply

  8. Rebecca

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

    Reply

    • ThriftyFrugalMom

      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

  9. Lynn @ Riggstown Road

    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

      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

      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

  11. Heather

    Oooho, I’ve made this before and it is SO good!

    LOVE coconut oil. Thanks so much for the reminder that I need to make this again.

    Reply

  12. Andrea Mitchael

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

    Reply

  16. Maegan Dockery

    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

      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

      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

  22. Julie

    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

      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

  24. Kristel

    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

      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

        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

  25. Liz

    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

    • Lydia @ Thrifty Frugal Mom

      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

  26. Courtney Rogers

    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

    • Lydia @ Thrifty Frugal Mom

      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

    • Lydia @ Thrifty Frugal Mom

      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

    • Lydia @ Thrifty Frugal Mom

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

      Reply

  30. Lara Dillon

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

    Reply

  31. robyn

    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

    • Lydia @ Thrifty Frugal Mom

      Thanks for your feedback, Irene, and I’m sorry that you didn’t enjoy it. It is fudge though, so it is meant to be quite sweet. 🙂

      Reply

  33. Brittanie

    5 stars
    Oh my gosh. I wanted to tell you how much you how much I loved this!! I didn’t have honey so I used raw blue agave nectar. Came out perfect, and after blending the ingredients it was still warm from melting the coconut oil and actually can be used for a DELICIOUS hot fudge. Very simple and versatile recipe, thank you!

    Reply

    • Lydia @ Thrifty Frugal Mom

      Aw, thanks for taking the time to let me know how much you loved the fudge, Brittanie! And thanks for sharing that the blue agave nectar worked well for you. Hopefully this will help other readers!

      Reply

      • Brittanie

        I ended up adding about 2 tbsp of almond milk to it and using it as a chocolate sauce. I drizsled it over fruit and coolwhip. The almond milk made it very creamy and kept the coconut oil from seperating. It is now my go-to recipe for a sweet tooth hehe. Thank you for your fast response you are so sweet, can’t wait to view more recipes from you! Take care

        Reply

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