Gluten, Dairy, and Refined Sugar-Free Fudge
It's tastier than it sounds, I promise. All of my friends and family love it — even those who eat gluten, dairy, and refined sugar on the regular!
Here’s what you’ll need:
1/2 cup salted nut butter (I use pecan, but it would be great with almond, cashew, or peanut butter, too)*
1/2 cup unsweetened cocoa powder (Trader Joe's brand is my favorite; Hershey's is good too, but it makes the fudge taste a bit more like dark chocolate)
1/2 cup melted coconut oil (You don't have to melt it if you have a really nice blender or food processor that can blend the chunks of oil into silky smooth liquid)
1/4 cup honey
A splash of vanilla
Optional mix-ins:Â 1-2 cups of Rice Krispies, or chopped nuts, or marshmallows (my favorite is organic, sprouted brown crispy rice; although all three would be great together!)
*I make my own nut butter and have found that 1 cup of roasted nuts makes about 1/2 cup of nut butter.
DIRECTIONS:
Blend the nut butter, cocoa powder, coconut oil, honey, and vanilla in a blender or food processor until smooth and silky. If you want, mix in the optional mix-ins by hand.
Pour the mixture into a silicon muffin tray or a muffin tin filled with baking cups. I prefer the baking trays for mini muffins, since the fudge is so rich.
Put the muffin tray in the refrigerator or freezer until the fudge has hardened. Store the fudge in an airtight container in the refrigerator.
Bon appétit!
