Sweet Geek

Thoughts on Health and Nutrition

Recent Posts

Coconut Chocolate Peanut Butter Fudge

Dairy Free? No worries I drink it for you
Courtesy of icanhascheezburger.com

The internet has probably invented this already and with a better name to boot. But I don’t care. I threw this together in my kitchen late one desperate night. See I have been cutting out dairy for the past 2 months, in the hopes that it would help with my chronic stuffed nose. It’s been a rough, mouth-breathing fall and I needed dessert!


  • 1 can of full fat coconut milk, mine has 15g per 1/3 cup serving
  • 2 tbsp of peanut butter
  • 1 square (1 oz) of baking chocolate
  • 2 tbsp cocoa powder
  • 4 scoops (168 mg) of pure Kal stevia


  1. Pour the liquid from your coconut milk into another container for later. This leaves me with about ¾ of a can of solid coconut fat. If yours doesn’t do this… you don’t have a good brand of coconut milk and should find one with more fat. I am using the Jewel (Albertsons) store brand, which is cheap to boot. Lucky me!
  2. Put the coconut fat in a small food processor or in a container for use with an immersion blender. Mix until smooth.
  3. Melt the baking chocolate in the microwave. Mine takes 1 minute on high.
  4. Combine the remaining ingredients and mix.
  5. I usually add back 2 tbsp of the coconut liquid if it is too thick to mix well.
  6. Taste for sweetness and adjust as you see fit. Also if you really don’t like the flavor of coconut oil (I don’t!), more peanut butter will hide it.
  7. Portion into containers and leave in the refrigerator for 1 hour to set. I usually get 4 ½ cup portions.

It comes out with a smooth, creamy soft fudge consistency. I cannot resist this stuff!

Nutrition Info

I am not convinced that the carb count is correct on this. Maybe it is the high fat but I don’t get a spike as I would expect from ~10g of carbs. Perhaps most of the carbs in coconut milk are in the liquid? I am not sure…

Nutrition Facts
Nutrition info courtesy of Bytes for Health