Honey & Peanut Butter Fudge


  • cups desiccated (finely shredded) unsweetened coconut
  • 1 cup smooth peanut butter 
  • 1/2 cup melted coconut oil
  • 3-5 Tbsp Rewarewa Honey (or any other variety) 
  • 1 pinch sea salt 
  • 1 tsp pure vanilla extract (optional)

TOPPINGS optional

  • Crushed peanuts
  • Coconut flakes


  • Line a standard loaf pan with grease proof paper . Set aside.
  • To a food processor, add desiccated coconut and blend on high until a creamy butter is formed - about 4 minutes. Scrape down sides as needed.
  • Then add peanut butter and melted coconut oil and mix once more. Then add honey 1 Tbsp (15 ml) at a time until desired sweetness is reached. If you add too much honey, the mixture can seize up and get thick. If that happens, thin with a bit more melted coconut oil.
  • Optional: Add sea salt and vanilla and mix once more. Taste and adjust flavors as needed, adding more salt or vanilla for overall flavor or maple syrup or stevia for sweetness.
  • Transfer mixture to lined loaf pan and spread into an even layer. You can add crushed peanuts or coconut flakes on top, but I chose not to.
  • Freeze until firm - about 15 minutes. Then use a hot knife to slice into even squares - about 21. Enjoy immediately and store leftovers in the refrigerator up to 10 days or in the freezer up to 1 month. If frozen, let soften at room temperature for 5-10 minutes for best texture/flavor.