Nothing says let’s ring in the New Year and kick off healthier habits like … fudge?
January is the start of a clean eating plan for many people including Whole30, Primal, Paleo, and many others. Personally, Clint and I (Candie) have been eating Paleo for 3 years. Every once in a while we eat a more traditional diet (usually due to travel or family holiday gatherings) and every time we quickly come back to Paleo. Cutting out grains, sugar, and most dairy makes us feel more energetic, get better sleep, and maintain a healthy weight.
(Not familiar with eating Paleo? There are a ton of Paleo internet resources with great information. But if you want a book, I recommend this book for an in depth read or this one for a lighter overview.)
Why I Love My Paleo Fudge
Over the years, I have found a few Paleo recipes that are must-haves (and are the first thing I send someone transitioning to this lifestyle). Paleo fudge chocolates are always in my freezer and are a life-saver when cravings strike.
In order to be a true treat, I need something that is:
- super easy
- uses good fats
- has protein
- naturally sweetened
- easily customized
- tastes fantastic!
- can satisfy the cravings of a health-conscious chocoholic
- helps transition away from sugar-craving sweets
Because of the coconut oil base, this fudge melts extremely fast out of the freezer. I find this is actually a good thing, so you aren’t tempted to take it with you or take out more than one at a time and overeat. Portion control built right in!
Also, if you use ‘refined’ coconut oil, the fudge will not taste of coconut. Unrefined (or raw) coconut oil will have a hint of coconut taste. You can find both refined and unrefined coconut oil at Costco for a fantastic price or here on Amazon.
There are a few ways to prepare this tasty treat. I am going to tell you how I do it and how Bethany does it. We both make this weekly and have found our own tricks!
Candie’s Freezer Fudge Method
I pour all of the ingredients (after melting the coconut oil) into an immersion blender cup and blend it extremely well. I pour right out of that cup into these silicone mini muffin pans and set the whole thing on a small cookie sheet in the top of my freezer.
Whenever you use silicone bakeware, I suggest setting it on a sheet pan before you fill it. This makes moving into the freezer (or oven) much easier.
I LOVE my immersion blender, I use it every day and would give up most of my other kitchen tools for it. If you do not own one I highly recommend the Cuisinart Smart Stick Hand Blender. I have been using it daily for over 2 years and it is still chugging right along.
Bethany’s Freezer Fudge Method
Bethany pours all of the ingredients (after melting the coconut oil) into a bowl and uses a whisk to mix everything. She then uses this scoop to portion out each chocolate into paper lined cups since she uses a metal muffin pan (she doesn’t have a silicone muffin pan… and regrets it).
8 Freezer Fudge Variations:
- Use a different nut butter (peanut, cashew) or even nut-free sun butter
- Sprinkle salt on top for a special sweet-and-salty flavor
- Add an almond or other nut to the center of each chocolate fudge piece
- Add a strawberry slice or raspberry to the center of each chocolate fudge piece
- Leave out the cocoa powder to make a Maple Almond Fudge
- Use mint extract or coffee extract instead of vanilla
- Dip banana or strawberry slices in the melted mixture for a fruity treat
- Substitute honey for the maple syrup
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