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Reader Interactions


  1. Hi Lauren,
    this recipe looks great. I’d love to try it, but I’m not eating honey right now because I’m doing a candida cleanse. Actually, I’m interested in purchasing Indulge and Heal. I love that there are no nuts and many of the recipes are egg-free, but I was wondering if the recipes in it that contained honey or other sweetener could be replaced with sugar-free alternatives such as xylitol, stevia, erythritol, or some type of blend. Or would they work if the sweetener is eliminated altogether (I don’t desire a lot of sweetness). What do you think?

  2. I am not a fan of coconut flavor, so concerned that using the coconut butter would give the chocolate that flavor…I have used coconut flour and coconut oil and love them….so will it have a coconut flavor?

  3. You can always make a simple syrup using equal parts of Xylitol and water. Just place the ingredients in the microwave for a minute and stir until dissolved. Having Candida myself, I use this syrup often for recipes calling for a liquid sweetener.

  4. Donna asked if this recipe would have a coconutty flavor? Since it uses only 1 TBSP of coconut butter in the entire recipe I do not think it will have much of a coconut flavor. Keep in mind that different grades of coconut oil may or may not bring coconut taste/scent to the table. The cocoa butter will be the dominant item here, just based on my experience. Though I am imagining adding toasted coconut shreds to this for a divine treat!

  5. Lauren these look SO GOOD! I’m literally salivating right now. Will definitely make them soon!
    I absolutely love your blog <3
    Sending much love your way, xo

    In response to SARAH:
    I totally agree with you about lime in there! yum!!!
    I think the best way to add a citrus flavor to these would be adding the zest of an organic citrus before putting them into molds.
    Wash (the lemon, lime, orange) very well. Using a fine grater, or a microplaine, grate only the colored part of the fruit ( the white pith is bitter). I'd suggest start by adding a teaspoon of zest to the candy mixture, taste it and add more from there if desired. Hope this helps 🙂


    • Thanks, Roberta, it does help! I’m so excited to give it a try. I found the lindt lime/white chocolate bars this summer, and fell in love with them, but oh, all that sugar and yuck – ugh! These will be a much better option, I think. 🙂

  6. Hi Lauren. I know you have way more to do than time to do it, yet I have a request anyway! I just started a weekly Paleo Autoimmune Recipe Roundtable through my blog, and I would love it if you linked up this recipe. I’m trying to expand resources for the AIP community. When you’re on the autoimmune protocol, good recipes are hard to find! Here’s the link:

  7. Just wondering, from the teeth mark in the white chocolate it looks more like it’s White Fudge instead. So, would you say this has more of a consistency like fudge rather than solid white chocolate. Just wondering. I would like to be able to use this in cookies as White Chocolate, but if it more like fudge it will just melt into the cookies when baking. I tried another recipe last year for white chocolate. It tasted great! But it didn’t work for White Chocolate chips in cookies. Your Recipe sure looks tasty. 🙂

  8. I tried this with an immersion blender and a regular blender and neither worked. I had to put it in the fridge and then melt it again to get it to emulsify. I have to say this recipe wasn’t a winner for me. The cocoa butter is very over-powering and it’s too sweet, in my opinion.

    • Actually coconut butter is not the same thing as coconut oil. Coconut butter is made of dehydrated coconut flesh and sometimes its called coconut manna.

      I believe the blender she was referring to is also called a hand blender, just do a search for it and you’ll see images of it.

    • It’s really an ‘immersion blender’. If you throw that word into google, you’ll see images. Basically it’s a hand held blender that you immerse in a cup (or anything larger, too). They’re good for pureeing soups. If you buy one, I recommend getting one with a detachable blade area-much easier to clean later. They cost a few bucks more than the cheap ones you’ll forever wish you hadn’t bought.

  9. This recipe is fantastic. I used regular chocolate molds (shell and heart shapes) and after overnight refrigeration the chocolates popped right out. They are melt-in-your-mouth delicious. I don’t think they are fudge-like, more like molded white chocolates. A hint for using cocoa butter: Because it is quite hard at room temperature, you have to be extra careful when working with it, or you’ll have to scrape bits off your countertop later. Next time I make these chocolates (probably tomorrow) I’m going to put down a sheet of waxed paper as a work surface when I am mixing and putting it into molds.

  10. Hi Lauren! i have been stalking this website for a few months already ^^ i love it!

    i make my own coconut oil chocolate, and would like to share my way of mixing honey into coconut oil (which i believe would work for cocoa butter too or any other oils!) i mix one part honey to one part butter – this idea came to me when i was trying to think of which ingredient was an oil-in-water or water-in-oil emulsion, to act as an emulsifier. cream doesn’t last long, and then hit it me! butter!

    so i cream the honey with melted butter till it’s well mixed, and add to it the other ingredients (but i will reduce an equal amount oil called for in the recipe due to the addition of butter). the honey is always able to incorporate nicely into the mixture without separating!

    i will be trying it with this recipe!

  11. I thought of a different way to emulsify the ingredients together. I remembered that lecithin is used as an emulsifier, so I squeezed the contents of one 1200-mg soy lecithin capsule into the pot after I had tried whisking all the ingredients together. Then I whisked the mixture a few more minutes, until it was converted into a thick uniform mixture. I froze the mixture in “mini” muffin cups, since I don’t have a suitable mold. A few hours later, I tested the results — perfect SCD-legal white chocolate candies. Thanks for the recipe, and I hope my technique will help others. I believe that other lecithin products are available, for people who can’t use soy.

  12. Hi! I’m looking for some advice on what brand of cocoa butter to buy. Lauren – the brand you linked to looks really good, and I’ve been eyeing it, but some of the comments on amazon said it wasn’t food grade (I think their packaging was crummy). Have you had continued success buying from this source? Thanks 🙂

  13. Hi Lauren,

    Thanks for sharing this recipe — the fudges are delicious!

    Can you provide a link for the silicone moulds you’ve used for these delicious fudges? I have searched for them here in Australia without success. I really like the resulting size & shape of the ones you are using — they seem perfect for fudge pieces (as opposed to the many smaller moulds that are around for chocolates).

    Would greatly appreciated if you can provide a link, thanks

  14. Thank you for this recipe. I’ve used it several times. Recently, I developed a glucose problem and had to completely give up all high carb sugars. I tried adapting this recipe using xylatol. Not only did it NOT dissolve, it completely sunk to the bottom! Since it was such a flop, I didn’t want to waste the failed fudge. I cut the squares into pieces and have been putting them in my chai tea with coconut milk. It has a beautiful flavor. I thought it wouldn’t matter if you used it with the original recipe. It’s very similar to the bullet coffee, but with tea. Just thought I’d share…

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Lauren Geertsen, NTP

I’m an author, entrepreneur, and nutritional therapy practitioner (NTP). I began this website at 19, to share the steps that freed my life of chronic disease and medication. Now, Empowered Sustenance has reached 30 million readers with healthy recipes and holistic resources.

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