I have a couple of friends who are obsessing over fudge lately. The obsession started over the Christmas break and is still in full force. As much as I love chocolate, fudge has never been one of those things I crave; however, I kept seeing these conversations about fudge on Facebook and was starting to get a hankering for it, too. Then I was asked to come up with a Paleo-friendly recipe. That seemed like a tall order. There’s usually a lot of refined sugar (in the form of granulated sugar, powdered sugar or sweetened condensed milk), and there’s usually dairy in regular recipes. However, I was determined to find something that would work for all of us. I saw this recipe and thought it looked like the closest I could get to fudge and to my delight, it was indeed pretty darn close.
Coconut, Almond and Cranberry Fudge
2 c. coconut oil (leave in solid form)
1 c. unsweetened cocoa powder
1/3 c. pure maple syrup (honey would also work)
1 c. plus 1 T. toasted almonds, roughly chopped
1/2 c. plus 1 T. dried cranberries (try to avoid ones sweetened with sugar)
1 1/2 t. finely shredded unsweetened coconut
With an electric mixer, whip coconut oil until fluffy (about 2 minutes). Add cocoa powder and maple syrup and mix for about a minute, making sure to incorporate all ingredients by scraping the bowl. Add 1 cup of the almonds and 1/2 cup of cranberries and mix by hand. Put fudge in an 8×8 or 9×9 baking pan and spread evenly. Sprinkle with remaining ingredients and lightly press down on them so they stick. Place fudge in the fridge and chill for about an hour. Cut into desired size pieces and store in the freezer.
*Because this is made with coconut oil, it will be messy once it gets slightly warm. You might have to lick your fingers. Darn!
Recipe adapted from The Paleo Mom