Layered Chocolate Coconut Fudge (Paleo & Vegan)


Chocolate Layer
1 and ½ cups Enjoy Life dark chocolate morsels (or preferred dairy free brand)
¼ cup coconut oil
6 tbsp (1/4 cup + 2 tbsp) thick creamy coconut milk*
1 tsp pure vanilla extract

Coconut Layer
1 and ⅓ cups unsweetened finely shredded coconut
2 tbsp pure maple syrup
¼ cup coconut oil, melted and cooled
2 tbsp thick creamy coconut milk*
1 tsp pure vanilla extract

Top Chocolate Drizzle
¼ cup Enjoy Life Dark Chocolate Chips
½ tsp coconut oil

  1. Line an 8 x 8 inch pan or dish with parchment paper with some overlapping on the sides
  2. Make the chocolate layer first: In a small saucepan over very low heat, melt dark morsels and coconut oil while stirring continuously. Stir in coconut milk and remove from heat, then stir in the vanilla.
  3. Spread the chocolate mixture in the parchment lined dish using a spatula to scrape out every drop. Chill in the freezer while you make the coconut layer.
  4. To make the coconut layer, mix all ingredients together in a medium bowl until fully combined, then prepare the top chocolate drizzle by melting the chocolate chips and coconut oil over very low heat while stirring.
  5. Sprinkle the coconut layer evenly over the thickened chocolate layer (shouldn’t be completely set or the two layers will separate as they cool) and then drizzle the melted chocolate/coconut oil over the top. Put in the freezer for 10 mins to set and then cut into squares to serve!
  6. Store leftovers in either the freezer or refrigerator. The freezer will give it more of a candy bar consistency while the fridge will make it more like fudge.

*I refrigerated my can of coconut milk so the water and cream separate, then discarded half the water and blended the rest together for a thick, creamy coconut milk.

Original Recipes visit: Layered Chocolate Coconut Fudge (Paleo & Vegan) @

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