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3 from 1 vote

Toasted Coconut Fudge (Vegan and Gluten-free)

Prep Time10 minutes
Total Time10 minutes
Course: Dessert, gluten-free, Sweets, Vegan
Servings: 20 bite size pieces
Author: Silvia Ribas


  • 4 cups toasted coconut flakes
  • 2 tbsp maple syrup
  • 1 tsp vanilla extract
  • 1/2 cup cacao butter
  • pinch of sea salt


  • Add the toasted coconut flakes into the blender cup and pulse for about 45 seconds, starting from low speed, increasing to the highest. I did not need to stop my Vitamix once, but depending on which machine you are using, you may need to stop a few times to bring the flakes to the center.
  • Add vanilla extract, cacao butter and a pinch of sea salt. Pulse for about 30 seconds.
  • Lastly add the maple syrup (this can be substituted for Agave or honey, but it will no longer be a Vegan recipe). Pulse for just a few seconds, about 15. Again starting from low speed and increasing to the highest.
  • Spray a loaf pan with coconut oil and pour the thick mixture onto a loaf pan. Refrigerate for a 3-4 hours or overnight to set.
  • Cut the coconut fudge into small pieces (or big if you wish). Keep it refrigerated.