Paleo Chocolate Fudge

 

I LOVE Chocolate... period. This recipe is too die for delicious. I got this recipe from the website Living Healthy with Chocolate. What do I do to keep myself from eating more than 1 serving at a time?  I cut individual squares and put 1 serving into each ziplock bag and then put the bags of fudge back into the freezer. This helps me eat 1 at a time. Yes, you will need discipline. One small square served with a cup of tea or coffee and you are good to go for an afternoon snack. 

I started eating Paleo 80% (80/20 rule) of the time about 5 years ago. Before this I always craved chocolate. Now that I have myself balanced I never crave sugar or chocolate. Every once in a while I really enjoy a treat so I keep paleo desserts like this one in my freezer for that special occasion. My kids love them too. Let's be honest, kids are going to eat crap from time to time but I would so much rather them go for paleo fudge or paleo brownies instead of asking for a trip to Dairy Queen.

I serve this fudge with paleo whipped cream. After I grocery shop I always stick 2 cans of coconut milk in fridge just incase a recipe calls for cold coconut milk. I scoop out the hardened coconut milk on top of can and whip it in my magic bullet like whip cream. Put a dollop on top of fudge..OMG! No need to deprive yourself. We must enjoy food the healthy way!

This recipe is gluten free, dairy free, egg free, soy free, refined sugar free.

 

Ingredients

1 1/4 cup creamy cashew butter, salt free OR 1 1/4 cup raw cashews

1/3 cup unsweetened dark chocolate

1/4 cup cacao butter

1 cup full fat coconut milk

1/2 cup raw coconut palm sugar

2 teaspoons organic ground coffee

1/8 teaspoon salt

2 teaspoons vanilla extract

 

Instructions

  1. line a mini loaf pan (5¾ x 3 inch) with parchment paper, making sure the paper covers all four sides of the pan and leaving some excess paper over the edges of the pan
  2. in a food processor, pulse the cashews for a few minutes until creamy like peanut butter
  3. melt the cacao paste and cacao butter in a large bowl over simmering water (double boiler)
  4. in a medium saucepan, heat the coconut milk, coconut sugar, ground coffee and salt over medium heat just until it starts to bubble
  5. add the cashew butter, the coconut milk mixture and vanilla extract to the bowl containing the melted chocolate and stir to combine the ingredients together
  6. pour fudge mixture into the prepared loaf pan. Tap pan on the counter gently to remove any bubbles, then set the pan on a wire rack to cool. Cover pan and freeze overnight.
  7. remove fudge from pan by pulling on the sides of the excess paper
  8. dust top with raw cacao power and wait 5 minutes before serving

 

Caitlin ChisholmComment