Healthy & Easy Chocolate Fudge

This recipe is pure nostalgia for me. Growing up, my mom would make a simplified version of this recipe aaall the time and keep it in the freezer for a quick sweet treat that I, my siblings, and friends could grab throughout the day. Let’s be real, you know its good when your KIDS (whose favorite part of their lunchables was the mini crunch bar) are reaching for something that counts as a “healthy” alternative to chocolate! You only need FOUR INGREDIENTS- just FOUR (technically five if you want to count a pinch of sea salt) for this recipe. It’s super quick, super simple, and absolutely delicious. Best enjoyed with an afternoon cup of coffee (that one’s for you, mom)- this recipe is a must-try!

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Ingredients:

  • 1/2 cup cacao/carob/cocoa (I prefer cacao)

  • 1/2 cup almond butter (you can use any nut or seed butter- peanut will make it taste like Reese’s!)

  • 1/3-1/2 cup coconut oil, melted (I start with 1/3, then add more as needed)

  • 1/4-1/3 cup maple syrup/honey (add more or less, depending on how sweet you like it!)

  • a pinch of sea salt

  • optional- a dash of vanilla, cinnamon, cayenne (it’s a thing I promise), or any other flavorings you fancy

Topping options:

  • walnuts, almonds, pistachios, pecans, all the nuts

  • dried cranberries, goji berries, pomegranate seeds

  • coconut flakes

  • cacao nibs/chocolate chips (if you’re a chocolate fiend)

  • chia seeds, pumpkin seeds, buckwheat groats

  • THE POSSIBILITIES ARE ENDLESS

Method:

Melt coconut oil however you please. You can scoop out your 1/2 cup and microwave it for a few seconds, but I find it best to melt it over hot water. I do this by scooping my coconut oil into a glass bowl, then placing that bowl inside another bowl filled with hot water. Let it float around for a bit, and your coconut oil will melt quite nicely. In the same bowl, add the rest of your ingredients. Stir until everything is well incorporated- don’t take too much time or the coconut oil will begin to solidify again, and the fudge will be difficult to pour into your pan. Line a baking tray with parchment paper, then pour your mixture in. Spread it out evenly, top with desired toppings, then place in the freezer to solidify. This doesn’t take long at all, but I usually wait about an hour or two before cutting. The healthy fats from the coconut and almond butter won’t freeze, so the fudge can be enjoyed straight out of the freezer!

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Grace Rash