Introduction: Paleo Fudge
In fact, this raw version has been one of my favorite everyday treats, too.
When I first started dabbling in the world of raw foods, the nut-butter based freezer fudge recipe from Raw Food, Real World quickly became my go-to evening dessert. Loaded with heart-healthy fats, protein, and a dash of nutrient-rich maple syrup, it’s the kind of treat that leaves you feeling truly satisfied. Since almond butter can be a little overpowering in flavor, I’ve made a few tweaks to the original recipe, using raw cashew butter as the base, instead. The result is ultra-creamy and decadent! I hope you and your family will prefer this healthier alternative to traditional fudge this holiday season!
Easy Raw Fudge (Vegan, Paleo)makes 16-20 pieces
Adapted from Raw Food, Real World
Ingredients: 1 cup raw cashew butter (or nut butter of choice)1/3 cup coconut oil1/4 cup cocoa powder1/4 cup pure maple syrup1/2 teaspoon fine sea salt1 teaspoon vanilla extract
Step 1: The Mixing of It
This is the first picture of the mix in the yellow bowl
In a medium bowl, mix together the nut butter and coconut oil until smooth. (This works best if the ingredients are slightly warm! Alternatively, you could blend them together using a food processor.) Add in the cocoa powder, maple syrup, sea salt and vanilla, and stir until smooth and creamy.
Step 2: Bringing It All Together
This is the 2nd picture
Transfer the mixture to a dish lined with plastic wrap, for easy removal.
Note: I use a non-standard sized container for preparing my raw fudge– it’s a rectangular shaped dish that I’ve had for years, measuring about 4″ x 8.” You could easily double this recipe to fill an 8″ x 8″ pan, if you’d prefer. Place the dish in the freezer, and allow the fudge to set for at least an hour before slicing and serving. Thanks to the coconut oil, this raw fudge will melt quickly if left to sit in a warm room, so it’s best served directly from the freezer.
Step 3: Were Almost Done
This is the bottom picture
Place the dish in the freezer, and allow the fudge to set for at least an hour before slicing and serving. Thanks to the coconut oil, this raw fudge will melt quickly if left to sit in a warm room, so it’s best served directly from the freezer.
Store the leftovers in a sealed container in the freezer. (As far as I know, it will last indefinitely in the freezer– but mine never lasts too long!)
You can cut up into about 16-20 pieces.
I hope you enjoy this as much as i know i do.
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