Coconut Butter PB Fudge

December 16, 2011

PB Fudge

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

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)

fudge ingredients
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.

coconut butter melting

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)

all together now

Continue stirring over low heat until everything is well blended together. Add nuts. I used the macadamia nuts I had.

chopped mac nuts
(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.

pouring fudge

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.

CBPB fudge

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.

Pumpkin Fudge

Pumpkin “Fudge”
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!

pumpkin fudge serving

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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This post is part of the following blog carnivals:

Fight Back Fridays hosted by Food Renegade
Healthy 2day Wednesdays hosted by day2day joys
Fresh Bites Friday hosted by Real Food Whole Health

Check them out for lots of great recipes and real food info!


Christmas Scone Cookies

December 9, 2011


I was about to go on a long-winded explanation of how we are going to eliminate grain from our diets (AGAIN!!!) and how I bought this 20 lb bag of white spelt flour from the food co op a couple of weeks ago and how I was wondering what to do with it…

but I think I’ll just fast forward to the good part.

So I’ve been craving scones. Maybe it’s the display at the Starbucks drive up. Yes, I’m sure that must be it. They have all these wonderful looking treats, so Christmas-y and yummy looking. Arg! Bad food! Bad ingredients! I should give up coffee. I’ve been craving scones ever since I made them almost a year ago. I’ve tried really hard to limit sweets this year and for the most part I think I’ve done pretty well. But those scones were calling my name and here I had this flour and besides, Barbara gave me permission. (Hey, E, please don’t tell your mom I said that!) So I made scones today. And they were so yummy. I cut them a little smaller than last time. In fact, I separated the dough into two balls, then rolled them out and cut them like a pizza, like last time. It was while I was eating one on a Christmas napkin I brought home last night (thanks, Julie!) that I saw a resemblance.

Christmas scone

See what I mean?! That’s definitely a Christmas scone! So then my brain kicked into holiday overdrive. Christmas scone…cookie…potluck Sunday, dessert needed. It was providence! When my husband came home and tasted one of these scone-cookie things he instantly dubbed it “scookie.” Thus, scookies were born! (You know how we love to name our food)

As always, keep in mind this is how I made them. You can make your own substitutions and/or additions. I like using cacao nibs and happened to have the macadamia nuts (soaked and dehydrated) on hand, but you can use anything you like: chocolate chips, raisins, nuts, etc. I had to make an adjustment from the last time I made them, because previously I used sour raw milk. Due to a severe shortage of milk here (and because I save it for more important things, like COFFEE) I did what I always do; made it up as I went along.

This is my end of the year grain blowout. Feel free to remind me of that if you see me straying.

Christmas Scone-Cookies (Scookies)

makes approximately 48 medium cookies

6 cups white spelt flour
2 cups turbinado sugar
4 1/2 tsp baking powder
2 tsp sea salt
1 1/2 tsp baking soda
3 medium or 2 extra large eggs
1/2 cup coconut oil
1/2 cup butter or ghee
1/2 cup cream cheese
3/4 – 1 cup whey1
5 Tbs cacao nibs
1/4 cup chopped macadamia nuts

Cookie ingredients

Preheat oven to 450o.

In a large bowl or mixer add flour, sugar, baking powder, baking soda, and salt. Mix just until combined.

mixing dry ingredients

Add eggs, butter, cream cheese, and coconut oil and mix just until combined. (Wet ingredients should be soft enough to mix easily with dry ingredients)

Add wet ingredients

Add 3/4 cup of whey and mix till dough forms. If needed, add up to another 1/4 cup of whey a little at a time. (It will probably take the higher amount if using all purpose flour; spelt has a tendency to seem dry at first, but them becomes more moist quickly)

I love whey. I’m concerned about running out of it. I’ll be glad when they change the silly laws.

Lay dough on work station (I just use the counter without any flour) and form into a ball, then press out. Add cacao nibs and nuts (or whatever additions you are using) and mix them into the dough.

add cacao nibs and nuts

Separate dough into two balls and set one aside. Roll first ball out to desired thickness. I rolled mine to about the thickness of a sugar cookie you would use a cookie cutter with. At this point you can cut them like a pizza, use a glass or biscuit cutter and cut round shapes, or use cookie cutters. I used cookie cutters and a little spatula my insurance agent gave me.

cutting cookies

I interrupt this cookie making session to let you know, if you happen to buy your insurance through State Farm, that you should make sure you pick up one of these handy jar openers:

jar opener

Seriously, I love this thing! I had one for years and years and when I was packing for North Dakota I made myself throw it away. It was completely falling apart, but I hadn’t been able to bring myself to throw it out. After my agent here in ND graced me with this little spatula (because I had to fill out a form and include what my personal interests were…seriously!), I told him about my beloved jar opener. And what to my wondering ears did I hear, but he thought he might have one somewhere in the back!! He came out with not one, but TWO of these beauties. Yes, I know, they don’t look like much, but trust me…they can open ANY jar!

Okay, where were we? Oh, yeah…cookies…

Place cookies on a baking sheet with parchment paper, silicone sheet, or that has been greased with butter or coconut oil.

ready to bake cookies

Bake at 450o for 8 minutes or until just beginning to brown around bottom edges. Remove from oven and cool.

cookies baked

Use frosting of your choice to frost and/or decorate or eat them as is!

I used a simple frosting by mixing approximately 2 parts softened cream cheese to 1 part raw honey and added a little homemade vanilla. Adjust sweetener to your own liking or add liquid stevia to cream cheese/honey mixture, a couple of drops at a time, to desired sweetness.

I’m still working on the decorating part, but for the sake of the blog I used some organic raisins. I’m hoping to find a way to incorporate some fresh cranberries I have, either by candying them or making a thick version of my cranberry sauce and using that somehow. I’m always open for decorating suggestions using real food.

Christmas cookies
Christmas tree, snowman, stocking, and holly leaf.

I was concerned about the icing causing the cookies to stick when stacking on a serving tray, so I came up with another idea. I cut them out in circles, then made little sandwich cookies with icing in the middle.

scookie sandwiches
Scookie Sandwiches

1 If you have some raw milk, sour raw milk, or buttermilk, you can substitute all of the cream cheese and whey with it for a total of 1 1/2 cups of milk.

This post is part of the following blog carnivals:
Healthy 2day Wednesdays (day2day joys)
Fight Back Fridays
(Food Renegade)
Fresh Bites Friday (Real Food Whole Health)

You can follow me on Facebook by clicking on the link in the above right hand corner.