As I have mentioned previously, my husband and I recently completed the Whole30 challenge. Basically we went for 30 days eating only whole, unprocessed foods. No sugar, no dairy, no grains, no legumes, no alcohol (gasp!) In other words: 30 days of torture.
That said, we had amazing results in our health and our waistlines, and have adopted many of the day to day eating habits. I was searching for something yummy but sugar free, and I came across this recipe for Primal Fudge on Practical Paleo.
Now, I have to tell you, whether you are paleo or not, this fudge is freaking delicious. You all know me- nobody loves butter and sugar and marshmallows more than I do, but I’m telling you, when I took a bite of this, I did not miss my old fantasy fudge recipe one single bit.
This is a super versatile recipe. I made it once with natural, no sugar added peanut butter and once with cashew butter. I did prefer the peanut butter, which is not paleo, but the cashew butter was also delicious. You could use ANY nut butter. Almond butter, cashew butter, sunbutter, you name it.
You can leave it plain, which I did once, or you can have a field day topping it with all of your favorite things. I did this batch with salted almonds, coconut, cashews, and sea salt. You could add anything you want to the top before chilling.
I made this in the microwave, popped it into paper cupcake liners, and 30 minutes of fridge time later, it was done. I promise you will love it.
Recipe from Practical Paleo
1/2 cup coconut oil
1/2 cup high quality cocoa powder
1/2 cup smooth almond butter (or other nut butter, natural pb is my fave)
1/4 cup raw honey or real maple syrup (I prefer it with syrup)
1/2 teaspoon vanilla
Line a 12 cup regular sized muffin tin with paper liners. You can spray with non stick spray, but it doesn’t need it.
Place the coconut oil, cocoa powder, nut butter, and syrup or honey into a microwave safe bowl. Heat for 30 seconds at a time, stirring well in between, until the mixture is smooth and melted. Add the vanilla extract.
Spoon evenly into 12 prepared muffin tins. Top with whatever you like (my favorite combo is salted almonds, coconut flakes, and coarse sea salt.) Refrigerate for at least 30 minutes and serve. Store in an airtight container in the refrigerator.