I wasn't kidding when I said I like to have desserts prepped for the week. This week I experimented with some fudge, but ramped up allll them healthy fats.
Whenever I think of fudge I think of getting those free samples along the Jersey Shore boardwalk. Which were SO good by the way. They kinda just melt in your mouth, and a little bit goes a long way satisfaction wise. The coconut oil and nut butter in this recipe give it the melt in your mouth kinda experience, and the maple syrup adds a subtle sweetness, while the walnuts add some texture.
I'm so happy our society is over fearing fat and seems to be embracing them more and more! They're so important for our health, and in this recipe specifically, it helps break the slight bitterness from the cacao powder.
So I hope you enjoy the recipe and feel free to experiment with your own add-ins!
- 4 tbsp. coconut oil
- 4 tbsp. coconut butter (can use 8 tbsp. coconut oil if you don't have coconut butter)
- 1/2 cup nut butter (I used peanut, but almond would be great)
- 1/4 cup pure maple syrup
- 1/2 cup cacao powder
- 1/4 cup chopped walnuts (optional for crunch!)
- Line a bread pan with wax paper, or a cupcake tray with some liners (I used a square cup tray and filled them a quarter of the way)
- In a small pot over low heat, melt the coconut oil and coconut butter until liquid
- Add in the maple syrup, nut butter, and cacao powder and whisk until smooth
- Take off heat, and stir in nuts if you chose to use
- Pour mixture into your pan or tray, and add any extra nuts on top if you'd like. Place in the freezer
- One hardened, take out and let sit a little bit before you enjoy!
- I store mine in the fridge, and wait a minute or 2 before eating so it thaws a little and tastes fudgier