• Coconut Milk Chocolate Fudge with A Cookie Crust (Vegan and Gluten-Free)

February 05, 2021

Who doesn’t love fudge? What if we told you that you can make your own healthy and delicious coconut milk chocolate fudge, with rich, fibrous coconut sugar and oil to support healthy digestion and beneficial flora in your digestive tract (learn all about the wonderful secrets of coconut sugar here!)? This creamy, crunchy vegan fudge is the perfect treat to enjoy after a day adventuring on the slopes or trails, a long day of work, or just out of pure self love and care, because you deserve it!

This recipe is fully vegan and gluten-free, and you can easily switch up the variety of spices or additions that please you (cinnamon, cardamom, cayenne). Coconut Cream yields a super dreamy and sweet fudge, but another bar like the Turkish Coffee or Pamplemousse (Grapefruit) Bars would also be fantastic flavors!

Let us know that you’ve made it by tagging @endorfinfoods and recipe collaborator Rachael Gorjestani @rachaelgorjestani in your posts and stories – enjoy!


Ingredients for Coconut Cream Fudge with A Cookie Crust


Yield: ​1 - 9” x 4” loaf pan




2 medjool dates, pitted

1⁄3 cup shredded coconut

1⁄3 cup walnuts, or another nut/seed of choice (you can also do a combination)



3 Coconut Cream chocolate bars (or other Endorfin chocolate bars of your choice)

1⁄2 cup coconut oil

1⁄3 cup sunflower butter, tahini, or cashew butter

3-4 tbsp of something crunchy (Totally optional! We love cacao nibs, pumpkin seeds, chopped almonds, and toasted coconut flakes. These can be mixed into the fudge or garnished on top, or both!)


Coconut Cream Fudge setting in the bread pan.


  1. In a food processor blend the dates for a few seconds, add in the coconut and walnuts. Blend until it becomes uniform, but not completely broken down (about 30-60 seconds).
  2. Line a small loaf pan with parchment and press the crust dough into an even layer. Place in the freezer.
  3. Next, break or chop the chocolate bars into chunks.
  4. In a double-boiler, gently melt the chocolate over low-medium heat. Mixing with a spoon frequently once the chocolate is melting. Add in the coconut oil and sunflower butter. Mix together until smooth. Mix in any crunchy ingredients at this time.
  5. Pour the chocolate batter into the loaf pan and garnish! Place back in the freezer for at least an hour, or until it’s set.
  6. When you’re ready to enjoy, gently pull up on the parchment to take out the fudge. If it gets stuck anywhere, rub your hand on the outside of the pan and it will heat the chocolate enough to get it loose.
  7. Run a sharp knife under warm water, pat dr, and slice the fudge! Store in the fridge or freezer.
  8. Enjoy!


Coconut Cream fudge ready to eat!



This recipe is part of a collaboration between Endorfin Foods and Rachael Gorjestani, founder of The Cupboard SF and Goldmine, two companies with the purpose of reframing how we eat, feel, and cope with stress through food and natural medicine. Follow her at @rachaelgorjestani and @drinkgoldmine.



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