By Amy Mihaly / December 10, 2018
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GAPS Legal Chocolate Peppermint Coconut Fudge and Citrus Coconut Fudge
The GAPS Legal Fudge is a delicious holiday recipe and easy to share with family and friends! This recipe comes together quickly, besides the melting of the coconut butter and oil. I like making this recipe on a snowy day because it’s fun to chill the pans in a snowbank! It makes me feel like a pioneer.
For the citrus fudge, you can use any citrus you like. I prefer orange. You can also use all shredded coconut if you like. I prefer a little crunch in my fudge and like to add the flakes.You can make these flavors on their own and keep them separate. However, I prefer the two flavors together.
To combine the flavors, make the chocolate peppermint fudge first and put it in the freezer for 10 minutes to chill rapidly while you make the citrus fudge. Once chilled, pour the citrus fudge over the top and chill again.The fudge keeps for quite a while and doesn’t melt easily at room temperature. Even so, storing in the fridge is best.Enjoy!
Chocolate Peppermint Coconut Fudge
Ingredients for chocolate peppermint coconut fudge
½ cup coconut butter
½ cup coconut oil
½ cup cocoa powder
½ cup honey
2 tsp peppermint extract or 2 drops peppermint oil
1 tsp vanilla extract
3/4 cup shredded coconut
¼ cup coconut flakes
Directions for chocolate peppermint coconut fudge
Melt coconut butter on medium heat by adding water to the bottom of a pot and placing jar on top. Or add jar and water to crockpot and heat for two hours until melted.
Melt coconut oil in a separate pot. Crush coconut flakes into smaller pieces.
Combine coconut butter, coconut oil, cocoa powder, honey, peppermint, vanilla, shredded coconut and coconut flakes into a food processor.
Spread mixture into a pan.Chill for 30 minutes.
Add hot water to the sink. Float pan in mixture approx 1 minute until mixture releases from sides. Dip a knife in hot water then slice fudge into pieces.
How to Make Citrus coconut Fudge
Ingredients for citrus coconut fudge
½ cup coconut butter
½ cup coconut oil
⅓ cup raw honey
1 tbsp citrus zest
2 tbs citrus juice
3/4 cup shredded coconut
¼ cup Coconut Flakes
Directions for citrus coconut fudge
Melt coconut butter on medium heat by adding water to the bottom of a pot and placing jar on top. Or add jar and water to crockpot and heat for two hours until melted. Melt coconut oil in a separate pot.
Combine coconut butter, coconut oil, cocoa powder, honey, peppermint, and vanilla into a food processor.
Spread mixture into a pan.Chill for 30 minutes.
Add hot water to the sink. Float pan in mixture approx 1 minute until mixture releases from sides. Dip a knife in hot water then slice fudge into pieces.
Chocolate Peppermint Fudge
The GAPS Legal Fudge is a delicious holiday recipe and easy to share with family and friends! This recipe comes together quickly, besides the melting of the coconut butter and oil. I like making this recipe on a snowy day because it’s fun to chill the pans in a snowbank! It makes me feel like a pioneer.
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Ingredients
- ½ cup coconut butter
- ½ cup coconut oil
- ½ cup cocoa powder
- ½ cup honey
- 2 tsp peppermint extract or 2 drops peppermint oil
- 1 tsp vanilla extract
- 3/4 cup shredded coconut
- ¼ cup coconut flakes
Instructions
Melt coconut butter on medium heat by adding water to the bottom of a pot and placing jar on top. Or add jar and water to crockpot and heat for two hours until melted.
Melt coconut oil in a separate pot. Crush coconut flakes into smaller pieces.
Combine coconut butter, coconut oil, cocoa powder, honey, peppermint, vanilla, shredded coconut and coconut flakes into a food processor.
Spread mixture into a pan. Chill for 30 minutes.
Add hot water to the sink. Float pan in mixture approx 1 minute until mixture releases from sides. Dip a knife in hot water then slice fudge into pieces.
Citrus Coconut Fudge
The GAPS Legal Fudge is a delicious holiday recipe and easy to share with family and friends! This recipe comes together quickly, besides the melting of the coconut butter and oil. I like making this recipe on a snowy day because it’s fun to chill the pans in a snowbank! It makes me feel like a pioneer.
Print Recipe Pin Recipe
Ingredients
- ½ cup coconut butter
- ½ cup coconut oil
- ⅓ cup raw honey
- 1 tbsp citrus zest
- 2 tbs citrus juice
- 3/4 cup shredded coconut
- ¼ cup Coconut Flakes
Instructions
Melt coconut butter on medium heat by adding water to the bottom of a pot and placing jar on top. Or add jar and water to crockpot and heat for two hours until melted. Melt coconut oil in a separate pot.
Combine coconut butter, coconut oil, cocoa powder, honey, peppermint, and vanilla into a food processor.
Spread mixture into a pan. Chill for 30 minutes.
Add hot water to the sink. Float pan in mixture approx 1 minute until mixture releases from sides. Dip a knife in hot water then slice fudge into pieces.
