The Christmas season always puts me in the baking mood. I suppose it's the clinging remnants of my childhood: we made cookies, saltwater taffy, fudge, et cetera. I hardly ever make saltwater taffy anymore; it's a job that requires several hands on deck. I still make fudge. It's the perfect gift or dessert.
I'm afraid I have to confess that I used to use the recipe on the back of the marshmallow jar. The resulting fudge was tasty, but healthier recipes are available that produce equally delicious fudge. This year, I'm sharing an organic recipe. Most of the ingredients can be found at the local grocery store; you shouldn't have to visit a specialty shop.
Healthy Fudge Recipe
Ingredients:
- 2 cups almond butter
- 1/4 cup raw cocoa powder, sifted to remove any lumps
- 1/2 cup plus 2 tablespoons liquid honey
- 1 heaping tablespoon coconut oil, melted (optional)
- 2 teaspoons vanilla extract
- 1 teaspoon coarse sea salt
Directions:
- Combine all ingredients in a large bowl. Mix until well incorporated.
- Spoon the mixture into a pan and flatten with the back of a spoon. Place in the freezer for approximately an hour or until solid. Take it out to cut into bite-size squares or rectangles. Work quickly; the fudge will begin to thaw and become too soft to cut.
- Transfer the pieces onto a plate. Keep these covered and stored in the freezer until you are ready to serve them. The fudge will become mushy the longer it is outside the freezer, so you may either want to serve only a few pieces at a time or find ways to keep it cool, such as keeping the plate on a dish filled with ice.
0 Comments