Michele actually discovered the link on Twitter, and called
my attention to it since she recognized the Tweeter as my friend, Stephanie
Stiavetti aka @sstiavetti. Nothing against Ms. Stiavetti, but this still
usually wouldn’t have been enough to tempt me, except that I heard mention of
coconut oil.
This was significant because another friend, Ariyele Ressler,
posted something called a "The Triple Luxe" on her YouTube channel
(pictured here), which featured this fascinating fat. I was captivated by her delicious looking creation, and the coconut oil's butter-like properties, and told myself that I needed pick some up for
experimentation. 
The extra-virgin oil has a very pronounced coconut flavor,
and seemed to not provide quite as firm a bite. Of course, I expect you to
experiment and report back. As advertised, I think this would make a fun, and
unique edible gift for the foodies on your holiday gift list. I hope you give
this fudge recipe a try soon. Enjoy!
Not only does Stephanie have great taste in vegan fudge recipes, she also writes cookbooks! I just received a copy of Melt: The Art of Macaroni and Cheese, which she co-authored with Garrett McCord, and it’s very well done. It’s getting rave reviews on Amazon, so if you’re still in shopping mode, go check it out.
Ingredients for about 2 dozen squares of Miracle Fudge:
1/2 cup really good unsweetened cocoa (I used this one)
1/2 cup real maple syrup
1/2 cup melted coconut oil
1/2 cup walnuts, chopped and lightly toasted
few drops of vanilla
pinch of salt
Notes:
- You can make this without the nuts, but make sure your oil
is nice and warm, so the mixture is liquid enough to pour.
- If the
mixture gets too firm to work with, just place over a bowl of hot water until
it melts.
52 comments:
You are the Matt Drudge of your miracle fudge.
Chef John, isn't this technically just chocolate, with coconut oil instead of cocoa butter, no milk, and maple syrup instead of white sugar?
It still looks great and I'll still probably try it, I was just curious.
Can I replace coconut oil with melted butter or vegetable oil if I don't go vegan?
Can I replace coconut oil with melted butter or vegetable oil if not going vegan?
sounds really interesting :) Might try it sometime!
You must use the coconut oil in this case since it's the key ingredient that gives the fudge its solid character at room temperature.
Just whipped up a batch and placed it in the freezer, thanks for sharing this recipe!
Oh no...Chef John is going to the other side, *sigh*...
can i use cocoa butter instead?
Definitely going to try this. I went vegan six months ago and I love that your blog/YouTube channel has some vegan recipes. Your recipes are delicious and easy with a dash of humor. Delectable.
I don't know where you get your extra-virgin coconut oil from but you should switch. The whole point of extra-virgin is the mild taste due to the low extraction temperature. If it has a toasted, pronounced flavour the manufacturer is cutting corners while the refined variety is tasteless because it's been extracted with the use of a solvent not pressure.
Instead of walnuts what else can you add for those who are deathly allergic to all nut products?
just discovered your site when looking for a good beef short rib recipe. wow, I've been definitely missing out. you have an amazing site and your video formats are easy to follow. you sound like a nice cook "coach" with tips and humor. just added you to my bookmark menu. THANKS
Would this be good with almonds or peanuts? There are allergies to other nuts in my family.
Would it be any good if the nuts were left out?
Of course you can use any nuts you want!
So, how did your pilates class go???? ;-)
Awesome! I pulled a hamstring and dislocated a knee.
Is it OK to replace the syrup (as here in Bulgaria it is hard to find) with bee honey and if yes in what proportion should I do it, thanks. Oh and by the way, you are great Chef John, thank you for all the ideas and little humour :)
Yes, I've not tried, but I'm sure the same amount of honey would work!
Actually there was a problem with honey, the cocoa-honey mixture got super sticky and the coconut oil didn't really want to mix with it. Maybe I will try next time by putting more cocoa or softer honey.
Thank you, Chef John. I eat a large percentage of my daily calories in fat. I make "fat bombs" like this recipe keep me from having to gnaw on a stick of butter to get in all the fat.
Just kidding!
I will make it with maple syrup for a special day, but experiment with Truvia or another such sweetener, to lower the carbohydrate count. If it doesn't harden up, HEY! I'll scoop it up with a ridiculously tiny spoon!
Seconding "Melt"! I just got this as an early Christmas present and it's great! Lots of info on different cheeses and how to integrate them into delicious pasta dishes!
I live in a tropical country and Coconut Oil is already liquid at my room temperature. Will this recipe still work?
Thanks for sharing this recipe chef john, My family loves me more since the day I first tried one of your recipes lol. enjoy the holidays!
Daniela
Chef John, I SWEAR by your recipes. As a young newlywed wife who never learned to cook... You make me seem like a pro :). My husband is well fed and happy, thanks to you! Thank you, thank you! Just tested this recipe out - if all goes well I will be making 200 of these for Christmas in our neighbourhood. Wish me luck!
Sincerely,
kitty
Chef John, I SWEAR by your recipes. As a young newlywed wife who never learned to cook... You make me seem like a pro :). My husband is well fed and happy, thanks to you! Thank you, thank you! Just tested this recipe out - if all goes well I will be making 200 of these for Christmas in our neighbourhood. Wish me luck!
Sincerely,
kitty
Anyone tried with cocoa butter instead of coconut oil? Can't find coconut oil
I actually made this with cocoa butter instead of coconut oil. The thing is, the melted butter didn't really mix well with the mixture (seems like the fats were swimming around instead of mixing with the mixture) and it took a lot of effort to kinda get them combined. Not sure if it's because I used cocoa butter and not coconut oil. But still it froze well and the taste was good. Only thing was it kinda left a layer of fat when I poured into the mould and was a little goppy. And I forgot to spray non-stick on my plastic mould which made the fudge stick onto it.
This was so good. I added a bit more cocoa and some cinnamon, bit of cloves and some cayenne. No nuts due to folks with allergies in the house. Very creamy and awesome. thanks for posting.
Made a couple batches of these for gifting purposes...They are amazecubes!
Nobody gave me fudge for Christmas so i made these for myself. Ran out of maple syrup so topped it off with dark agave syrup. I had pecans just waiting to be toasted and added to fudge so I used them. And I subbed part of the refined coconut oil with pure EV coconut oil. Came out fantastic. So dark and rich.
Chef John, would it still come out good if I cut the syrup in half? I love bittersweet chocolate, you know not to sweet.
Thanks for a great gluten and lactose free recipe.
You are awesome!
I knwo this might sound like a silly question but I am looking for the "real maple syrup" and I was typing online and there seems to be different types I didn't even realize. So what type do I buy? Grade A ot Grade B maple syrup and what kind of company?? Please and thank you!
The brands don't matter and change by region, but just look for "pure maple syrup" there shouldn't be other ingredients! I like grade B since it has more maple flavor. A is more subtle.
My fudge wont harden properly like yours, is there anyway to fix it like maybe increasing or decreasing the ingredients? im thinking of adding more cocoa powder
That won't work, since the only thing that gets hard in the cold coconut oil!
Chef John, i'm a Singaporean thus i can't find some unsweetened cocoa powder is normal cocoa powder ok?
I don't think so! I think too sweet for this, but you can try.
I'm not vegan and I never will be.
But I will try this one day and I'm willing to bet this fudge will help people lose body fat. Looks like a great pre workout snack...
Thank you for the miracle recipe... !!
You kill me Chef John, BTW where's the info about why the refined coconut oil instead of E.V.C.O ?
I did not have maple syrup in the house (which is actually unusual for me) but wanted to try this anyway, so I used agave. It was straight up agave, not "dark" or anything. How did it turn out? Well it's delicious but not as firm or smooth as yours looks in the picture. It fell apart getting it out of the molds. Considering I was more than willing to just take a spoon to it and eat half a dozen before I knew what I was doing, I'd say the taste didn't suffer.
Tried it and it came out great!
Can i replace maple syrup with honey? Maple syrup isn't easily available here in India. So can you suggest a replacement for it?
Chef John, I used same proportion of honey instead of maple syrup, but the honey is overpowering the chocolate. It tastes a lot of honey and a little like chocolate but the texture is amazing. can you suggest some other sweetening agent
Hello Chef John, can i substitute coconut oil with coconut butter?
What do you do if you want to make this but do not want to add in the walnuts.
where did you buy the white boxes you put the chocolate in for gifts?
Where did you buy the boxes for the chocolates?
I made it using the raw virgin coconut oil and mine did just fine. I didn't have a silicone mold so I used a cookie scoop (looks like a mini ice cream scoop) made cute lil drops. I sifted some cocoa powder over the tops and put them in the candy wrappers (like cupcake ones only smaller) and then put them on candy plates I made from melting hard candies in mini springform pans wrapped them up in holiday printed cellophane and gave them to the neighbors for Christmas gifts. Everyone loved them, and after they were gone I mentioned they were vegan-and they told me NO EVER LOVING WAY.
Hats off to you Chef John for keeping your culinary world open for the unusual! I made the fudge with 1/8 unrefined coconut oil, the rest refined, used the walnuts, homemade vanilla, grade B syrup and put a few sprinkles of himalayan sea salt across top after I poured it. My husband does not like chocolate, he looked at it and of course thought the worst, but then tried it and really liked it. Next time I will either try some powdered peanut butter and reduce the cocoa powder or go with some finely ground toasted coconut (Chocolate Haystack), yum. Thank You 4 posting.
Please tell me if i can use something besides a sillicon mold. Of course the one time i need one not a single store in my town has any! SOS i need my chocolate fix!!
You definitely want to pay attention to serving sizes.
Prepared as directed, the total calories are 1900. If you cut pieces or use mold to get 24, each piece is 79 calories.
You could end up eating 5 without thinking.
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