Ketogenic Chocolate Fudge is unlike any fudge you have ever eaten.

This recipe originally came from Eat Fat, Loss Fat by Dr Mary Enig and Sally Fallon Morell. I have made a few changes to the recipe to make it ketogenic.

This is like no fudge you have ever eaten. Normally, fudge is a super sweet dessert loaded with sugar. In contrast, this fudge is loaded with healthy fats.

1 1/4c organic coconut oil
1/4c organic creamed coconut
3-4T organic butter
5-6T organic cocoa powder
1-2T local honey
2 big pinches of sea salt
1T homemade vanilla extract (optional)
1c organic pecans, finely ground

Put the coconut oil, creamed coconut and butter into a Pyrex measuring cup. Place the measuring cup in a sauce pan half filled with water. Bring the water to a boil and simmer the mixture until melted.

In a food processor or Vitamix machine, add the melted coconut mixture, cocoa powder, honey, salt and vanilla extract. Blend very well. Add the nuts and blend until smooth. Pour the mixture into a 8″x8″ glass pan lined with wax paper.

Cool the fudge in the freezer until the it is almost solid. Remove the fudge and cut into 32 bars. If you get the cooling at the right point, the fudge cuts cleanly and easily.

Store in the freezer. Enjoy the fudge when you need a quick snack that will fuel your body for hours.

Melt the coconut oil, creamed coconut and butter in a Pyrex cup.

Pour the fudge into a glass pan lined with wax paper. Cool in the freezer.

Use the wax paper to remove the hardened fudge from the pan. It’s easier to cut on the counter. I should have given the fudge a bit more time to cool because the fudge didn’t cut smoothly.