A Dairy Free, Simple, Homemade Fudge Recipe

Quoting Wikipedia on the subject of fudge, "It is made by mixing sugar, butter, and milk, heating it to the soft-ball stage at 240 °F (116 °C) and then beating the mixture while it cools so that it acquires a smooth, creamy consistency" 

While this statement may be true, not all of us are able to safely eat the above mentioned ingredients. With today's food allergies, we are searching for ingredients that won't upset our stomachs or send us into an insulin attack. 

This four ingredient, fudge recipe is made with more wholesome ingredients. We have switched sugar with honey, butter with almond butter and milk with coconut butter. Blend the ingredients together and you get the soft texture of classic fudge.

For this recipe you will need:

1/2 cup organic, unrefined extra virgin coconut oil

1/3 cup honey

1/2 cup unsweetened cocoa powder

2 tablespoons almond butter

I threw in a handful of pecans (optional)

Instructions:

Line an 8x8 inch pan with plastic wrap. Extend the plastic wrap well beyond the edges of all 4 sides. Set aside.

In a small bowl combine the coconut oil, honey, cocoa powder, and almond butter. Using an immersion blender, blend together ingredients until completely smooth. Be sure not to over blend. Add in your pecans and mix in with a spoon. Pour mixture into the prepared pan and place in the freezer. Freeze for 15 minutes.

Cut into squares and serve immediately or store fudge in refrigerator until ready to eat.

Ok, I will tell you I ate way too much of this. I need to memorize the phrase, "Everything in moderation."

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