It has been cold, windy and snowing this last week. That combined with Christmas coming has inspired me to post some Christmas and snow worthy recipes. This fudge recipe fits the bill nicely. Later I will be sharing a recipe for Roasted Chestnuts soon, so stay tuned!
Seven Reasons I Love This Fudge
- 1-It tastes divine
2-It uses all nourishing ingredients
3-You get the benefits of coconut oil when eating it
4-It contains no refined sugar, or other icky products
5-I usually have all of the ingredients on hand, so there is no need to go to the store
6- It is extremely easy and fast to make (think, instant gratification!)
7-It’s guilt free (for all of the reasons above)
This recipe is based off of one of Sally Fallon’s recipes (she has some brilliant recipe ideas in Nourishing Traditions, by the way). Her original recipe called for equal amounts of carob, honey and butter.
I have adapted it to use coconut oil, cocoa powder, and the low glycemic, oh-so-yummy coconut/palm sugar (though honey works great too!). The result is a wonderfully rich fudge. We enjoy this fudge with raw honey as well, but the coconut/palm sugar (the paste like kind) is even more of a favorite as it gives it a wonderful texture without an overpowering flavor.
This truly is one of the easiest recipes to make, and it truly is richly delicious.
The Easiest, Healthiest, Most Scrumptious Fudge Ever
By the way, you can easily substitute with this recipe. Coconut oil works very well, but those less inclined to this oil could also use butter for a more traditional taste. Raw honey works very well ( though I find it almost a bit too sweet, so you may want to reduce the amount a little), and I bet you could use other forms of palm/coconut sugar (like the granulated form). I use a food processor, but I am sure that you could also use a stand or hand mixer. You can also easily double this recipe.
1/2 cup of virgin coconut oil
1/2 cup of cocoa powder
1/2 cup of coconut/palm sugar (the paste like kind)
dash of sea salt
1/2 teaspoon vanilla
1-In a heat resistant, glass measuring cup (pyrex), place the coconut oil. Fill a small saucepan with a few inches of water, and place the glass measuring cup in it. Heat on the stove top until the coconut oil is mostly melted (the coconut oil should be room temperature, not hot. This will protect it’s raw benefits).
2-In a food processor using the regular blade, add the melted coconut oil and the rest of the ingredients and mix until well combined.
3-Place enough plastic wrap or parchment paper in a loaf pan to cover the bottom and sides of the pan. Scrape your fudge “dough” into the loaf pan, and fold the plastic wrap or parchment paper over the top of the fudge. Gently press down, to even out the thickness of the fudge (you want it to be about 1/2 inch thick, it will cover probably about 1/2 of the bottom of your loaf pan). Take out the fudge, carefully wrapped up, and place in the freezer or refrigerator until it has set up. In the freezer it only takes about 20- to 30 minutes.
4-Cut into small squares, and enjoy!
Latest posts by KimiHarris (see all)
- How to Make Whipped Dalgona Coffee with Mushroom Coffee Option - April 10, 2020
- Making a Beautiful Pancake Charcuterie Board - April 10, 2020
- Why I’m Spatchcocking My Turkey This Year - November 26, 2019