Sometimes I need chocolate STAT. A craving hits and I want to know I have something homemade and delicious ready to go – just a LITTLE treat 🙂 And that’s where freezer fudge comes in. You may have seen this basic recipe around – it’s tried and true, stores and keeps well, it’s delicious and fudgey and so adaptable. I had to tell you about it <3
This dessert is:
- super easy
- has good fats
- low carb
- sugar free (or lightly sweetened depending on how you’d like it!)
- a health-conscious chocoholic’s secret weapon (speaking for a friend.. hehe)
What I love about this coconut oil fudge is the recipe is so easily adapted to anything you’d like to do with it! Leave out the extract for strait up chocolate fudge, use peanut butter instead of almond to make it PB cups, try shredded coconut on top or chopped hazelnuts… I CAN’T EVEN STOP – TOO MANY OPTIONS.
Okay, I’m stopping. You get the idea.
TIP: I highly recommend playing around with extracts… packs a flavorful punch and helps you forget needing too much sweetener (if any). Try this recipe without the sweetener like I did and see if you miss it!
P.S. If nut butter isn’t your thing… tahini or sunflower butter are good substitutes as well.
Hope you LOVE it!
- 1 cup almond butter
- 1/4 cup coconut oil
- 5-6 Tbsp cacao powder
- 1 1/4 tsp mint extract (mine was a mix of peppermint & spearmint)
- 1/2 tsp vanilla extract
- *optional: add sweetener to taste (I omitted)
- To a mixing bowl, add melted coconut oil and almond butter – give it a stir, if the almond butter is clumpy, you can heat it a little. A whisk is helpful here!
- Then add in the cacao powder and extracts, keep whisking until you have a nice smooth mixture. Give it a taste and see if you want to add anything more like even more cacao or extract.
- Either pour in a square glass dish to cut into squares, or using mini muffin liners, you can pour a tablespoon of the fudge in there. Garnish with sea salt and tiny mint leaves if you’ve got em’!
Use #foodbymars to tag your FBM inspired creations! I’d love to see!