This method for making a quick, low-sugar or sugar-free fudge has been around for a while and made the rounds of quite a few blogs. However, I decided I would throw my recipe into the mix, for those looking for a quick, healthy fudge recipe for the holidays. I made a similar fudge in the past, but had pretty much forgotten about it until the other day when my husband was commenting on some peanut butter fudge sitting out at work. Now that we are working extra hard to get his blood sugars down (will be posting about our grain-free diet soon), I wanted to make something that he would enjoy that would also be healthier for him, instead of harmful. Most recipes call for using coconut oil, which works equally well, but I opted for the coconut butter for two reasons; 1) I had some on hand and, 2) coconut butter has a naturally sweet taste. I do want to thank Feeding My Tribe for reminding me of this recipe (after she commented on my last post and I visited her blog and saw it).
Coconut Butter PB Fudge
makes approx. 15 large or 30 small pieces
1 cup coconut butter
1 cup nut butter (I used organic crunchy pb that was simply ground nuts)
1/4 cup butter
1 cup unsweetened cocoa powder
1 tsp vanilla
1/2 tsp cinnamon (optional)
1/4 cup coconut nectar (low glycemic) or honey
liquid stevia to taste
1/4 cup chopped nuts (optional)
Ingredients except for butter, which was a last minute decision. (And not including the pecans soaking in the background!)
In a small saucepan, heat over very low heat coconut butter and butter until it is a soft consistency.
Add remaining ingredients to pan, except chopped nuts if using. (For a sweeter fudge, you can add up to another 1/4 cup of coconut nectar or honey)
Continue stirring over low heat until everything is well blended together. Add nuts. I used the macadamia nuts I had.
(Yes, I use a steak knife to chop nuts)
At this point, the fudge is basically done. You can scoop spoonfuls of it into paper cupcake liners or use the smaller ones for bite-sized pieces for a nice finished look.
Though I didn’t try it, I would imagine dropping little spoonfuls of it onto a parchment paper lined cookie sheet would work just as well. (Another alternative that I have used is to spread it out on a parchment lined cookie sheet, then break into pieces when it’s cold) The fudge then needs to go into the fridge for 30 minutes or the freezer for 10. Store in covered container in fridge. I thought the flavor was improved after a day in the fridge. It seemed to cut down on the coconut taste.
Pumpkin “Fudge” Update! I made the pumpkin “fudge” and really love how it turned out. Because I’m not a fan of the coconut flavor, I love that the pumpkin comes through a lot more than the coconut.
makes approx. 24 squares
1 16 oz jar coconut butter 1
4 Tbs butter (1/2 stick)
1 cup pumpkin puree
4 tsp coconut nectar or honey
Liquid stevia to taste (I used 1 dropperful)
Mix coconut butter and butter in small saucepan over low heat until butter is completely melted and coconut butter is very pliable. Add other ingredients and mix well, continuing to heat as you stir. Once ingredients are thoroughly combined, spoon mixture into a well greased 8 x 8 baking pan or other dish. (I used an oblong, plastic bowl without greasing and it didn’t stick) Put in freezer for 30 minutes or fridge overnight. Turn out onto a sheet of parchment paper and cut into desired size squares. I will definitely make this one again!
1 The jar says it’s 16 oz, but the servings say 14 servings of 2 Tbs each. 16 oz = 2 cups and 28 Tbs (2 Tbs x 14 servings) = 1 3/4 cups, so all I can say is that I used an entire jar. And that this recipe is pretty forgiving.
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