This light and fluffy lemon fudge makes a healthy sweet treat.
Have all your ingredients at room temperature.
Warm the coconut butter in a hot water bath by filling a pan with hot water and submerging the jar. Let the coconut butter soften slowly for about 30 minutes until it is easily stirred.
Stir the coconut butter until it is smooth. Measure one cup into a large mixing bowl or KitchenAid mixer bowl.
Cut the softened butter into 6-8 pieces and add it to the coconut butter.
Add the honey or sweetener of choice.
Using handheld beaters or the whisk attachment on the KitchenAid beat the mixture for one minute.
Using a spatula scrape down the sides of the bowl. Add the lemon juice and zest and continue beating the mixture until it is light and fluffy (about 1-2 more minutes).
Line an 8x8 baking dish with parchment paper and scoop the fudge mixture into the pan. Spread it out to the sides and make an even layer.
Refrigerate the fudge for at least 30 minutes.
Remove the fudge from the pan by lifting the parchment paper out. Use a sharp knife to cut the fudge into small pieces.
Store the fudge in the refrigerator, it melts easily.