Dark Chocolate Fudge

For when you need chocolate yesterday…

Dark Chocolate Fudge (small)

I have a friend who doesn’t like chocolate.  We try not to talk about it.

I cannot comprehend not liking chocolate.  I get that everyone has preferences, and maybe you prefer something else, and some people can’t eat chocolate… but to just not like it at all?  I just don’t get it.

That said, everyone in our house loves chocolate.  Kids, especially young kids, always seem to have dirty faces.  In our house, that is usually a result of eating chocolate of some sort.  Today, that chocolate was this fudge.

In the purest sense of the word the following recipe is not actually fudge.  A true fudge is cooked to a certain temperature to dissolved the sugar and then cooled, allowing the minute sugar crystals to arrange themselves into a soft, sweet confection.  This recipe, however, is a much simpler substitute that makes a rich, fudge-like candy.  No cooking, no candy thermometers, no ice water tests.

IMG_2428

This is a super simple recipe, and can be modified pretty easily.  Swap out the honey for pure maple syrup, BAM, you’ve got vegan fudge!  Swap out the sunflower butter for peanut butter, vanilla extract for peppermint, add in some cinnamon and cayenne pepper… put it together as you see fit!

It really couldn’t be much simpler.  Mix all the ingredients together, spread into a parchment lined baking dish (I used an 8×8 dish), and chill for at least an hour.  Because these are made with coconut oil as the primary fat and not cooked with regular sugar, they will melt in your fingers, so cut them into small, bite-sized pieces.  It will be much cleaner that way!  (The parchment really is important. It’s the only way to easily get the pieces out.)

Dark Chocolate “Fudge” (Dairy-free)

  • ½ cup coconut oil
  • ½ cup sunflower seed butter (or any nut butter you use – I like to use our Homemade Sunbutter)
  • ¼ honey (or pure maple syrup)
  • ½ tsp vanilla extract
  • ½ cocoa powder
  • 1/8 tsp salt
  1. In a food processor or a large mixing bowl, blend together the coconut oil, the sunflower butter, the honey, and the vanilla extract until uniformly mixed.
  2. Stir in the salt and cocoa powder until well combined.
  3. Spread mixture into a parchment-lined baking dish.
  4. Chill for at least one hour in the refrigerator.
  5. Cut into bite-sized pieces (about 1″ square).

Store in the refrigerator.

Dark Chocolate Fudge (large)

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