Cooking to Heal Review: Coconut Orange “White Fudge”

ng_orangefudge

These little “white fudge” pieces are full of orange and coconut flavor and sweetened with a mild honey. My two year old daughter loves them! Because they aren’t overly sweet, I feel that they are a great treat to give her.

The other great thing about them is that they are a wonderful treat for kids (or adults!) on special diets. And that’s what the Cooking to Heal DVD set it all about it.

Julie Mathews, who blogs at Nourishing Hope, is a autism diet and nutrition specialist and Defeat Autism Now! practitioner. She’s put together a DVD and workbook set for those interested in learning how to cook to heal. Topics included: Explanation of different healing diets (SCD, Body Ecology, Low Oxalate Diet etc) Nutrient Dense Foods, Soaking and Fermenting Seeds, Desserts, Fermented Foods, plus tips on everything from how to hide liver into ground beef,  and what to feed a vegetable adverse child.

I think that this set would be of great help to someone who needed an intro to healing food as it gives a great overview. She also wrote a book discussing the different healing diets, for those who need to get a picture of what the different diets are like without having to buy all of the books.

Special diet or not, we all enjoyed this white fudge!

Coconut Orange White Fudge

    1 cup coconut butter (I used Wilderness Family Natural’s Coconut Spread)
    1 teaspoon coconut oil
    1-2 tablespoons honey
    If desired, baking extract such as orange extract vanilla extract or citrus oils. Orange or lemon rind (for fruit extracts). (I used a tablespoon of orange zest).

Add coconut butter to food processor and chop up into fine chunks. Melt coconut oil (not too hot) and add to food processor while spinning. Slowly add honey and extract/rind. Taste as you go to achieve desired sweetness.

Place waxed paper on cookie sheet. Scoop mixture onto paper and spread thinly )1/3 -1/2 inch) and  put pan in refrigerator to chill. Take out and cut into small 1/2 inch squares. Peel off paper and store in airtight container in the refrigerator.

*Recipe used with permission Special thanks for the review copy of Cooking to Heal.

KimiHarris

I love beautiful and simple food that is nourishing to the body and the soul. I wrote Fresh: Nourishing Salads for All Seasons and Ladled: Nourishing Soups for All Seasons as another outlet of sharing this love of mine. I also love sharing practical tips on how to make a real food diet work on a real life budget. Find me online elsewhere by clicking on the icons below!

Comments

  1. Sweta says

    Yummm-I love coconuts and anything made with it!!Never tried this though-we make a burfi with coconut which is just as yummy:)

  2. debbie says

    From what I see at WFN website, coconut spread is different from coconut cream. I have a good bit of Tropical Traditions Creamed Coconut that I bought while it was on a super sale. Do you think that would work in place of the coconut spread?

  3. Kimi Harris says

    Erica,
    Coconut butter, or coconut spread is made from the whole coconuts, rather than just the oil. It has a thicker, more dense texture.

    Debbie,
    It seems like the tropical tradition’s cream coconut is very similar to the WFN coconut spread, so it seems like it would work. :-)

  4. Tiffany says

    w00t! This looks delicious. I just made some and have it in the cooler atm. Can’t wait to try the finished product! Thanks for sharing the recipe =)

  5. Debby Kannan says

    Hey Kimi,
    I am really enjoying your web site and learning alot.
    I just was at New Seasons this morning and speaking of sweet treats, they had an icecream made out of HEMP SEED. They told me it is the perfect food, even more so than FlAX SEED. Thought I would ask you if you have researched this before.
    Also, really appreciated your comments on sweeteners. My husband is pre diabetic and I am trying other sweeteners for our family. It really helped.
    DK

  6. Ali (Whole Life Nutrition) says

    Oh how yummy and easy this recipe looks! I have all of the ingredients so I will have to make it in the morning. I use coconut butter to make other raw desserts. This one looks so fancy with the flecks of orange!

    I just went to the website, Nourishing Hope. I look forward to reading more abut it. My husband is also a DAN practitioner.

    Thanks Kimi! -Ali :)

  7. JULIA says

    Hello Kimi

    I’m new to your site and I want to thank you first off for creating something so wonderful for people who have various allergies and sensitivities :) Could you tell me what are all the benefits of coconut products? My doctor told me recently that along with exercising every day I should take up the South Beach Diet but I wonder if I could do a gluten free diet and have just as much success…

    Thanks for any input you may have.
    -Julia

  8. Whitney says

    delicious!

    I used a little honey and stevia for the main batch. I added a little more honey to the last third of it hoping to entice my two boys into eating it, too, but they said the CC flavor was too prominent. Now that’s my “dessert” batch. :)

    It’s nice to have the CC texture to chew through as an alternative to EVCO bark.

    Thanks!

  9. Joanne says

    Greetings,

    I have made this recipe before and everyone loved it. Has anyone ever used this as a cake frosting? Or do you have a cake frosting recipe using coconut butter?

    Today I am making a birthday cake and I am wondering if it would work if I put it on the cooled cake and throw it in the fridge? I’m also considering adjusting to make it a bit softer and maybe doing 3/4 cup coconut butter to 1/4 cup extra virgin coconut oil…

  10. jacquelyn t. says

    Simple, yummy recipe. I replaced the orange with lime zest and lime juice to make ‘Key Lime Pie’ fudge. This treat is a great substitute for super sugary boardwalk summer fudge too!

  11. BeverlyAnn Chyatte says

    This was so easy and very tasty. I used coconut butter, stevia, lemon extract and half of a lemon zested (no juice). What I liked the best was how fast it was to make. Being a traditional cook, most dishes take forever to make. Next, I will replace the lemon zest with raspberries. Thanks for sharing.

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