This fudge is similar in concept to my Blender Fudge, but I didn’t make it in a blender and it had two parts. I honestly think this one came out better.
one stick salted sweet cream butter
1/4 cup unfiltered honey
unsweetened, unprocessed cocoa to taste
2-3 tablespoons virgin expeller pressed coconut oil
1 tablespoon honey
few drops mint extract
1. Place butter in a large glass mixing bowl. Cut into several slices. Add 1/4 cup honey.
2. Let sit until butter is softened to room temperature.
3. Mix by hand with a fork until the honey creams the butter.
4. Add cocoa powder. Mix by hand with fork again, until completely mixed. This will take a few minutes. Set aside.
5. In a smaller bowl, add the coconut oil, 1 tablespoon honey, and the mint extract. Mix, then pour into fudge mixture.
6. Mix well, until all fudge looks the same – no shiny, wet looking parts remain.
7. Line a loaf pain with plastic wrap, leaving enough extra to fold over the fudge.
8. Dump the fudge into the pan. Fold the plastic over the fudge loosely and gently press down until you reach the desired shape and thickness.
9. Gently secure plastic wrap and pop the loaf pan into the freezer for about 20 minutes. Remove from freezer, and take the plastic wrapped fudge and store in the fridge.
This fudge is far less runny than the blender fudge, which I like. It was more ‘whipped’ in the bowl, and definitely has a nice texture to it when hardened. Enjoy!
Another semi-paleo-wannabe dessert. Because, let’s be honest. Even if a dessert completely follows the strict paleo/primal guidelines, it’s still semi-paleo-wannabe goodness. Cavemen didn’t eat desserts. At least, not that we know of.
natural unsweetened unprocessed cocoa
one stick melted butter
sugar (or honey, for a paleo option)
1 teaspoon virgin expeller pressed coconut oil
Additional, Optional Ingredients:
peanut butter (NOT paleo, but who doesn’t LOVE peanut butter fudge??)
pumpkin pie spice
Additionally, you can replace 1/2 stick of butter with coconut oil.
1. Place all ingredients into a blender. Blend.
2. Place saran wrap in a loaf pan, being sure to have plenty of extra.
3. Pour fudge mix into the pan.
4. Lightly fold the saran wrap over top of the mix and gently press down until the mix is however thick you want your final product to be. Obviously thicker fudge makes less pieces. I always go for about 1/2 inch thick.
5. Finish wrapping the mix, and put it, pan and all, into the freezer for 30 minutes. After 30 minutes, remove the pan from the freezer and either eat the fudge, or put it in the fridge. Without the pan.
I actually managed to ruin a loaf pan by leaving it in the fridge for a few days. No idea what happened. Probably because I buy the cheapest pans I can find at Walmart, which is an assorted five pan set for five dollars. Yeah, I’m cheap. Whatever.