Fudge

Avocado Chocolate Coconut Fudge

photo by recipe author

Servings: 16 (2 inch squares)
Preparation Time: 1.5 hours

1 cup cocoa powder
1 cup coconut milk
1/2 cup whole cane sugar
1/2 teaspoon Himalayan salt
2 teaspoons vanilla
1 cup Coconut Cream Concentrate (CCC)
1/2 cup softened (not melted) coconut oil
1 cup ripe avocado (about 2 small avocados)

In small saucepan, add cocoa powder, coconut milk, sugar, and salt. Mix over medium-low heat, stirring until smooth and creamy.

Let come to low boil and continue stirring and cooking for about 5 minutes.

Add vanilla, stir again, and remove from heat.

Let mixture cool completely. (You can speed this up in fridge, but do not let it harden.)

While chocolate is cooling, whip (or blend) CCC, coconut oil and avocado in a mixing bowl (or blender), until creamy and smooth.

Add cooled chocolate mixture to avocado mixture and whip (or blend) again until very creamy and smooth, scraping sides as needed.

Line an 8×8 baking dish with parchment paper. Pour fudge into pan, spreading out evenly.

Chill fudge in fridge until firmly set (about an hour).

Cut into 2 inch squares. Serve.

Note: Keep stored in fridge.

Recipe by Lynelle. Photo by Orissa. Submit your recipes here for a chance to win $50!

Marbled Peanut Butter Fudge

photo by recipe author

Servings: 12
Preparation Time: 5 minutes + 1 hour freezing

Peanut Butter Fudge:

1 cup peanut butter
1/4 cup coconut oil
2 tablespoons maple syrup
1/8 teaspoon salt

Chocolate Marble:

1/4 cup cocoa powder
4 teaspoons coconut oil

Line a 9×9 baking pan with parchment paper.

On the stovetop melt all of the fudge ingredients on low heat. Pour into pan.

Now melt the chocolate marble ingredients. Pour the chocolate over the peanut butter mixture in the pan and use a fork to swirl the chocolate into the peanut butter.

Freeze for an hour then cut into squares and serve.

Keeps best in the freezer.

Recipe and photo by Orissa. Submit your recipes and photos here for a chance to win $50!

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Coconut Cashew Fudge

photo by recipe author

Servings: 6
Preparation Time: 5 minutes

1/4 cup coconut oil
2 tablespoons maple syrup
1/4 cup cocoa powder
1/4 teaspoon vanilla
pinch salt
1/2 cup shredded coconut
1/2 cup cashews

Mix and heat coconut oil, maple syrup and cacao powder over low heat until well combined. Turn off heat, and stir in vanilla and salt. Then stir in coconut and cashews.

Allow to cool in the refrigerator for at least an hour, and store in the refrigerator.

Kelly from Monterey, CA won $50 for this recipe and photo! Submit your recipes here!

Super-Protein-Fudgealistic

photo by recipe author

Servings: Approximately 14
Preparation Time: 30 minutes

1 cup peanut butter
3/4 cup honey
2 cups coconut oil
16 ounce can organic white beans, drained
1/4 cup protein powder
1 tablespoon vanilla
1 teaspoon Himalayan pink salt
2 tablespoons heavy cream
1 cup dried coconut
1 cup walnut pieces
1 cup chocolate chips (optional)

On low heat, warm the peanut butter until smooth. Remove from heat and add honey and coconut oil, and mix well.

Transfer to a food processor and add drained white beans, protein powder, vanilla, salt, and heavy cream. Mix well.

Transfer to a bowl and mix in dried coconut, walnuts, and chocolate chips.

Transfer into a 9×9 square pan for a thick, chunky fudge. Refrigerate until firm. Cut into squares and enjoy.

Prepared by Lynelle. Photo by Orissa.

Coconut Oil Fudge with Nuts & Fruit

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Preparation time: 15 minutes
Servings: 25

2 cups virgin coconut oil, softened
3/4 cup finely chopped nuts
1 cup organic cocoa powder
7 tablespoons maple syrup or honey
1/4 cup chopped dried organic cherries
1/4 cup chopped dried organic cranberries

Prepare all ingredients before mixing together.

In the bowl of a standing mixer stir coconut oil until creamy with no lumps (if oil is too thick set bowl in warm water). Add nuts, cocoa powder and sweetener, mixing after each ingredient. Mix the dried fruit in.

Spread fudge into 7×11 or 8×8 inch pan and refrigerate or freeze until firm. Cut into squares and serve. Keep refrigerated.

Recipe submitted by Mike, Hobart, WA

Submit your recipe here!