Healthy(Ish) Recipes: Freezer Fudge
Stirred together with cacao powder and your nut butter of choice, this “freezer fudge” luxuriates in the creaminess of coconut oil and honey! The bite-sized pieces are as addictive as it gets, melting in the mouth with an explosion of sweet-and-salty chocolatey goodness!
- 1 cup creamy peanut butter (or nut butter of choice/ tahini)
- ⅓ cup coconut oil *
- ¼ cup cacao powder
- 2 tbsp honey * (can adjust depending on preference)
- ½ tbsp vanilla extract
- sea salt *
Line a loaf pan or a small baking dish with parchment paper, greasing well. Note that if you use a larger pan (e.g. 8 x 8 inch), your final fudge will be thinner
Combine peanut butter and liquid coconut oil in a mixing bowl. Sift in the cacao powder (so no lumps remain) and add the vanilla extract and honey, whisking everything together until smooth and creamy. Taste and adjust sweetness depending on preference (you can add a bit more honey if you prefer it sweeter).
Pour the fudgey batter into the greased dish and smoothen out the top with an offset spatula (or the back of a spoon) until the surface is even and smooth. Sprinkle sea salt on top (alternatively you could top it off with roasted nuts or even cacao nibs if you’d like to add a crunch)
Pop the dish into the freezer until the fudge is set and very firm to the touch. Quickly slice into squares and serve immediately. Alternatively, transfer the fudge to a container and keep it stored in the freezer.
- I used organic cold-pressed Coconut Oil ; raw un-heated Wild Forest Honey and natural Sea Salt from Conscious Foods
- Do remember that this recipe is temperature-sensitive, with the fudge prone to melting at room temperature. As per the recipe notes, do keep it stored in the freezer, only removing it when you are ready to eat or serve it (note that it is not a transportable dessert!).