Healthier Chocolate Fudge
A decadent yet healthier take on classic chocolate fudge, using natural sweeteners and wholesome ingredients. This fudge is rich, smooth, and satisfying without the guilt.
Equipment
- 1 8x8 inch baking pan lined with parchment paper
- 1 Double boiler or saucepan and heatproof bowl
- 1 Mixing spoon or spatula
Ingredients
Base
- 1 cup unsweetened cocoa powder
- 0.5 cup coconut oil, melted
- 0.5 cup maple syrup or honey
- 0.25 cup almond butter or any nut butter
- 1 teaspoon vanilla extract
- 0 sea salt
Optional Toppings
- Chopped nuts (almonds, walnuts, pecans)
- Shredded coconut
- Cacao nibs
- Dried cranberries
Instructions
- Line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
- In a double boiler or a heatproof bowl set over a saucepan of simmering water, combine the melted coconut oil, cocoa powder, maple syrup, almond butter, vanilla extract, and sea salt. Stir until smooth and well combined. Ensure the bottom of the bowl doesn't touch the water.1 cup unsweetened cocoa powder, 0.5 cup coconut oil, melted, 0.5 cup maple syrup, 0.25 cup almond butter, 1 teaspoon vanilla extract
- Remove from heat and stir vigorously until the mixture is glossy and smooth. This step is important for a good fudge consistency.
- Pour the chocolate mixture into the prepared baking pan and spread evenly.
- Sprinkle your choice of toppings evenly over the fudge. Gently press them into the surface.
- Refrigerate for at least 2 hours, or until firm.
- Once firm, lift the fudge out of the pan using the parchment paper overhang. Cut into 16 squares and serve. Store in the refrigerator for up to a week.
Notes
For a richer flavor, use dark cocoa powder. Adjust sweetness to taste.