'Tis the season for treats and holiday parties!
In search of a sweet treat that will satisfy your chocolate cravings while nourishing your body?
Look no further!
I LOVE fudge. Always have, always will. I developed this recipe to make a delicious, rich, surpremely chocolaty fudge that is a canvas for whatever topping or mix-in you can imagine. The variations can make it suitable for most any allergy or dietary restriction, unless you are allergic to chocolate or coconut.
(Paleo, Dairy Free, Gluten Free, Vegan, Low Sugar)
by Margaret Barry- NTP, CFT, T-Tapp Trainer
- ⅔ cup (close to half a can) organic coconut milk (full fat version, not the “light” kind, which replaces the healthy coconut fat with water. If the can has separated, blend it back together before measuring.)**
- 7.5 ounces dark 70-75% chocolate, bar or chips. If you are avoiding sugar, use 80-90% cacao. If diabetic, use Lily's Chocolate. If strictly dairy free, use Enjoy life Chocolate chips.
- 3-4 Tablespoons unsweetened nut or seed butter of your choice (creamy or crunchy- peanut, almond, macadamia, sunbutter etc.)
- ¼ t. Vanilla extract
- Pinch salt (if the nut butter you use is unsalted)
- Mix-ins, if desired: coconut shreds, toasted walnuts, slivered almonds, crushed pistacios, dried cranberries, chopped dried cherries, and/or raisins.
- Optional: stevia extract, to provide additional sweetness if using super dark chocolate.
**Note on coconut milk: don't be afraid of the fats in this...coconut fat is mostly medium chain triglycerides (MCTs) that are more readily used (i.e. burned up) for energy. They also contain a special fat called Lauric Acid, which is extremely healthy and supports the immune system.
Start by adding the coconut milk and vanilla extract to a small saucepan on VERY low heat. Next, add the chocolate! If using chocolate bars, break them up into small chunks, watching to be sure it does not stick to the bottom and burn. Add the nut butter and sea salt (if applicable and continuously stir until it all melts together into a smooth mixture. Taste it- if it is not sweet enough, add in a sweetener of choice until it reaches your desired level of fudgy sweetness.
Then add your mix ins of choice- see list above for inspiration. You can even put the mix ins on the top, Pour the fudge mixture onto some waxed or parchment paper placed in a glass pan. I recommend an 8x6 glass pan, but if you don’t care how thick it is, you can use an 8x8 pan. Place it in the fridge (or the freezer, if you are in a hurry) until it cools and solidifies together. Cut it up into pieces and store it in a covered container in the fridge or freezer. It gets a little too soft for my taste when kept at room temp. I often eat it right out of the fridge- absolutely delicious!