SWEET TOOTH ALERT! Where are my fudge lovers?
*proudly raises hand*
In my family, fudge has long been a holiday gift. Every year, Christmas rolls around and I end up with a tin full of fudge in my hand. Sometimes, peanut butter. Sometimes, chocolate. Sometimes, I end up with the one my sister wants and we switch. No matter, it’s always delicious. So rich and sweet that I have to take tiny little bites as I eat my way through it.
The fudge recipe we have for you today is a spin on a classic. This one could definitely be considered keto and is most definitely paleo-friendly.
The main components in this fudge are coconut oil and almond butter. Both filled to the brim with heart-healthy fats – (caveat: healthy as long as you don’t fill your whole diet with only coconut oil and nut butters…) Make sure you choose creamy almond butter.
This recipe is seriously the easiest. All you’re going to do is put all of the ingredients into a small saucepan. Along with the coconut oil and almond butter, you’ll need cocoa powder, honey (I like to use raw, local honey), and a little bit of salt.
Heat the ingredients over low heat, stirring to help incorporate everything. Once it reaches a smooth, liquid-y texture, pour everything into a square baking dish that you’ve lined with parchment paper.
Then stick it in the fridge and let it harden for at least 2 hours.
Once it’s solidified, you can cut it up into squares. You could most certainly give this as a gift to your loved one (the recipe makes 16 squares), but if it were me, I’d probably just keep it for myself 🙂
Enjoy!
Chocolate Coconut Fudge
Ingredients
- 1/2 cup coconut oil
- 1/2 cup creamy almond butter
- 1/2 cup cocoa powder
- 1/4 cup honey
- Coarse sea salt
Instructions
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Line a square baking dish with parchment paper.
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Combine all of the ingredients in a small saucepan over low heat and whisk until smooth.
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Pour the mixture into the prepared baking dish and refrigerate for at least 2 hours.
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Cut into squares and serve. Store leftovers in the fridge or freezer.