Today, continuing in the theme of nourishing sweet treats, I would like to share a delicious and healthy fudge recipe with you. I never thought that I would actually feel good about eating fudge! But this recipe has proved me wrong. It’s full of healthy, nourishing ingredients that I feel good about eating and serving my family. We haven’t talked about fats in our Healthy Eating Series yet, but coconut oil (which is the base of this fudge) is one of the healthiest fats there is. I’ll talk more about it and all of it’s benefits later, but for now you can enjoy this wonderful treat and know that it is actually good for you!
Chocolate – peanut butter is one of my absolute favorite flavor combinations, so, of course, I LOVE this fudge. I also LOVE anything coconut, and the coconut oil gives it just a slight coconut flavor, which I find to be wonderful! It couldn’t be any easier to make. There is no cooking involved, and (not counting the chilling time) it takes less than five minutes to make. Now that’s my kind of recipe!
This fudge is adapted from Kimi’s Chocolate Fudge recipe at The Nourishing Gourmet. She adapted her recipe from Sally Fallon’s recipe in Nourishing Traditions, which uses butter instead of coconut oil. So if you don’t have coconut oil or really don’t like the slight coconut flavor that it leaves, you can try substituting butter (which is also a healthy fat!).
Healthy Chocolate Peanut Butter Fudge
- 1/2 cup coconut oil (slightly melted, but not hot)
- 1/2 cup good quality cocoa powder (such as Scharffen Berger)
- 1/2 cup natural peanut butter (I used my homemade peanut butter)
- 1/4 cup mild raw honey
- 1/2 tsp pure vanilla extract (I use my homemade vanilla – Only $0.32 an ounce!)
Prepare a muffin pan with 10 muffin liners.
Put all ingredients in the bowl of your food processor. Pulse a few times until everything is smooth and nicely combined. (It will be very liquid-y.) Don’t over-mix.
Pour the liquid fudge into the prepared muffin liners dividing evenly between the ten of them. There will be about a half inch of fudge in each muffin liner.
Place the muffin pan in the refrigerator for 30 minutes or until the fudge has hardened. (Sometimes I use the freezer and it only takes about 10 minutes)
Remove the muffin liners from the pan and enjoy your delicious, healthy fudge! Store in the refrigerator.
UPDATE: You do not have to use a food processor. Using a whisk and a bowl works as well. Just make sure that you whisk until all the lumps are dissolved, and the fudge is very smooth. Elaine pointed this out to me in the comments, so I tried it and it worked great! The food processor is a little faster and gets the fudge a tiny bit smoother; but I think I will probably just use a whisk from now on, because it is easier to wash!
This post has also been shared with Monday Mania, I’m Lovin’ It, Fight Back Friday, Pennywise Platter, Things I Love Thursday, Full Plate Thursday, Simple Lives Thursday, What’s On Your Plate, Gluten Free Wednesdays, Real Food Wednesday, What’s Cooking Wednesday, These Chicks Cooked, Tasty Tuesday, Traditional Tuesday, Fat Tuesday and Strictly Homemade Tuesday. Check them out for more recipes and ideas!