If you’re doing any last minute baking or still haven’t figured out what your contribution is to the office potluck, then we have the perfect recipe for you! We’re sure your availability to sweets and treats is abundant right now with the holiday season in full swing, but this fudge is still completely worthy of your time. Delicious enough to satisfy your holiday sweet tooth, simple enough to whip up in under an hour, and versatile enough to fit almost every diet or lifestyle.

The best part – it’s a dessert with benefits! In addition to being made of all natural ingredients this fudge packs an extra punch by including adaptogens into the mix. A few weeks back we talked all about adaptogens and how they are especially wonderful this time of year to keep that holiday-induced stress at bay. Well, these indulgent bites simplify incorporating them into your daily routine. If you can’t get your hands on a powdered mix, the recipe works perfectly fine without it! However, including them does add an extra nutty flavor and a serious health boost without making them ‘taste healthy’.

Perfect to please a crowd, give as a homemade gift, or to enjoy on your own with a cup of tea – this healthy twist on the classic holiday fudge will become a new favorite to make year to year. We hope you enjoy it as much as we do!

Diets: Vegan, Gluten Free, Paleo-friendly

Serves: 15-20

Prep time: 20 mins    Chill time: 30 mins    Total time: 50 mins


1 cup (65g)  unsweetened desiccated coconut

½ cup + 2 Tbsp almond butter (or nut/seed butter of choice, creamy with no added oils, feel free to do a blend/mix of different butters)

2 tbsp coconut oil, melted

⅓ cup cacao powder or unsweetened cocoa powder (plus more depending on preference)

¼ cup + 1 Tbsp maple syrup, honey or liquid sweetener of choice (add 1-2 tbsp more for a sweeter fudge)

1 tsp pure vanilla extract

Pinch sea salt

Optional Add-ins:

1 ½ tbsp of adaptogen mix of choice (we used 1 serving of four sigmatic hot cocoa mix)

1-2 tbsp maca powder (such as Sunfood’s gelatinized maca powder)

Optional Toppings: Cacao nibs, Sea salt, Walnuts, Shredded coconut – Whatever you like, really!



  1. Blend shredded coconut in a food processor or blender until a buttery, liquidy consistency forms – about 2-4 minutes.
  2. Next, add in almond butter, melted coconut oil and maple syrup until well combined.
  3. Depending on the size of your blender/food processor, add in the rest of the ingredients to combine OR pour mixture into a bowl then add the remaining ingredients and mix by hand. The resulting mixture should be quite thick, but still pourable.
  4. This is where you can adjust to your flavor preferences or alter the consistency, if needed. Add an extra 1-2 tbsp of cacao powder for thickness and a deeper chocolate flavor, or add extra sweetener to thin and make a sweeter fudge.
  5. Pour final mix into a parchment paper-lined square pan (thinner fudge) or loaf pan (thicker fudge), spreading into an even layer throughout.
  6. Top with any desired toppings, cover with plastic wrap or more parchment and chill in the freezer for 15-30 mins until completely firm.
  7. Remove from freezer, cut into 15-20 squares, then store in an airtight container for 1-2 weeks in the fridge or up to 1 month on the freezer. Serve at room temperature. Enjoy!