Everyone loves to indulge around the holidays, but sometimes all that butter and sugar can add up to too much of a good thing. This fudge recipe from Alexandra Morris of Winter Park is paleo, gluten-free, sugar-free, and vegan, but you wouldn’t know by tasting it. It won’t have exactly the same flavor as classic fudge, but it will be delicous! The main ingredient is coconut butter, which is made from dry shredded unsweetened coconut flakes that are pureed until smooth. Just like peanuts turn into peanut butter, shredded coconut turns into coconut butter, which is a perfect base for fudge.
Makes 24 pieces
15 oz homemade or store-bought coconut butter (Alexandra likes Nutiva brand)
2/3 cup honey
½ cup cacao or carob powder
1 tsp vanilla extract
½ tsp sea salt or Himalayan pink salt
optional: walnuts, dried fruit, peanut butter
1 Line a 9×9 pan with wax paper or parchment.
2 Puree all ingredients in a food processor until smooth. If you don’t have a food processor, put the coconut butter into a bowl, microwave for 30 second intervals until it melts, then stir in remaining ingredients until smooth.
3 Chill in the fridge overnight or until solid, then cut and enjoy!