Looking for a decadent holiday treat that is healthy…not full of sugar or unhealthy fats. Oh and did I mention it is quick and simple! I have two version of a simple fudge that will please everyone. Both can be made dairy free if you have milk allergies too.
My favorite is the Almond Butter fudge…
(recipe from The Nourishing Gourmet)
If you wish to have it dairy free just replace another 1/4 cup of Coconut Oil for the butter. So use 1/2 Cup Coconut Oil.
1/4 Cup Butter
1/4 Cup Coconut Oil (I buy mine from Trader Joe’s it is wonderful and great price)
1/2 Cup Cocoa Powder – unsweetened (I love Trader Joe’s brand)
1/4 Cup Maple Syrup
1 Tsp. Vanilla extract (optional)
1. Put all ingredients in the food processor and blend until well mixed (if you don’t have a food processor what I would do is soften the butter and coconut oil and then blend together with a mixer)
2. Put in a loaf pan lined with parchment then refrigerate until firm. Cut into bite sized squares and serve. Or put bite sized drops into mini muffin papers.
Keep in the fridge as it will get pretty soft at room temperature so take out just before serving.
Almond or Peanut Butter Fudge
(recipe found on Creating Naturally)
1/2 Cup Coconut Oil softened not melted (Trader Joes)
1/2 Cup Cocoa Powder – unsweetened ( Trader Joes)
1/2 Cup Almond Butter (I get mine at Costco) or Peanut Butter
1/4 Cup Maple Syrup (or liquid sweetener of your choice)
1/2 tsp Vanilla Extract
1. Warm the coconut oil on low until just melted. Remove from heat.
2. Stir in Almond or Peanut Butter until smooth.
3. Add the rest of the ingredients… cocoa powder and maple syrup, and vanilla. Stir until smooth and well combined.
4. Put a bite sized spoonful drop into mini muffin papers. Smooth out the fudge in the muffin papers. Or pour into a small pan like a bread loaf pan lined with parchment paper and chill in the refrigerator. Cut into bit sized squares once chilled.
Keeps best in the refrigerator.