Healthy Chocolate Fudge
A guilt-free chocolate fudge recipe made with natural sweeteners and healthy fats.
Equipment
- 1 8x8 inch baking pan lined with parchment paper
- 1 Double boiler or saucepan and heatproof bowl
- 1 Spatula
Ingredients
Base
- 1 cup unsweetened cocoa powder high quality
- 1 cup coconut oil unrefined
- 0.5 cup maple syrup pure
- 0.25 cup almond butter creamy
- 1 teaspoon vanilla extract pure
- 0.1 pinch sea salt
Toppings (optional)
- 0.25 cup Chopped nuts optional
- 0.25 cup Shredded coconut unsweetened, optional
- 0.1 teaspoon Sea salt flakes optional
Instructions
- Line an 8x8 inch baking pan with parchment paper, leaving an overhang for easy removal.
- In a double boiler or heatproof bowl set over a saucepan of simmering water, melt the coconut oil. Remove from heat and whisk in the cocoa powder, maple syrup, almond butter, vanilla extract, and sea salt until smooth and well combined.1 cup unsweetened cocoa powder, 1 cup coconut oil, 0.5 cup maple syrup, 0.25 cup almond butter, 1 teaspoon vanilla extract, 0.1 pinch sea salt
- Pour the chocolate mixture into the prepared pan and spread evenly. If desired, sprinkle with chopped nuts, shredded coconut, and sea salt flakes.0.25 cup Chopped nuts, 0.25 cup Shredded coconut
- Place the pan in the freezer for at least 1 hour, or until the fudge is firm.
- Remove the fudge from the pan using the parchment paper overhang. Cut into 24 squares and serve. Store leftovers in the refrigerator or freezer.
Notes
For a richer flavor, use dark cocoa powder. Store in an airtight container in the refrigerator for up to 2 weeks or in the freezer for up to 2 months.