LemonFudge the Froplet

Traditional lemon fudge is one of those desserts that couldn’t possibly be mistaken for something even remotely healthy. Many of the most popular lemon fudge recipes are made up of 1/2 cup butter, 2/3 cup sweetened condensed milk, 3/4 cup marshmallow cream, and an entire 2 packages of white chocolate chips… Oh hi, ridiculous sugar overload! This vegan & no-bake lemon fudge is incredibly rich and smooth, without any of those sugary ingredients.

Coconut Butter

🥥 12-16 oz shredded, unsweetened coconut
🥥 optional 2-4 tbsp coconut oil
🥥 optional sweetener of choice
🥥 optional cocoa powder if desired

Lemon Fudge

🍋 1/2 cup melted coconut butter (see above)
🍋 2 tbsp virgin coconut oil
🍋 1 tbsp lemon juice
🍋 1 tbsp pure maple syrup OR stevia drops to taste (increase coconut butter by 1 tbsp if using stevia)
🍋 zest of 1 lemon

Coconut Butter

🥥 1. Blend the coconut in either a food processor or high-speed blender until smooth, stopping to scrape down the sides as needed. It can take anywhere from 3-18 minutes, depending on desired smoothness and your machine. If your coconut just doesn’t seem to want to turn into smooth butter for some reason (climate, elevation, or just a naturally-lower-fat bag of coconut), add a few tbsp coconut oil to the blender, and that should fix it!

🥥 2. After it’s done, you can sweeten or add cocoa or other flavors as desired. Stored in a covered container, leftovers will last a few months and need no refrigeration. Coconut butter is solid at room temperature but will turn back to butter when heated – be sure to heat it gently so it does not burn.

Lemon Fudge

🍋 3. Combine all ingredients, either in a small blender or food processor OR by melting both the coconut butter and oil first, then stirring by hand until smooth. Transfer to a plastic container or to candy molds. Freeze until firm, then store leftovers in the fridge or freezer.