Chocolate, Peanut Butter Freezer Fudge

Servings: 4
Preparation Time: 5 minutes

Ingredients:

• 1/2 cup natural peanut butter (or any nut/seed butter)
• 1/4 cup coconut oil
• 3 tablespoons cocoa powder (or cacao)
• 2 tablespoons honey (optional to taste)
• 1/2 teaspoon vanilla extract
• pinch salt (only if using unsalted peanut butter)

Directions:

Add all ingredients to food processor and process until just combined. Scoop mixture into a parchment paper-lined dish or into silicone molds. The size of the dish will affect the thickness of the fudge, so use a smaller pan/container if you want thick chunks and larger pan for thin fudge. Top with sliced almonds, chocolate chips, shredded coconut, or whatever else you’d like.

Freeze for 30–60 minutes (or until firm). Remove from freezer and cut fudge into squares of whatever size you’d like. Return to freezer until ready to eat.

Recipe and photo submitted by Jacqueline, Atlanta, GA.

Submit your recipe here!

Easy Chocolate Truffles

Servings: 6
Preparation Time: 5 minutes

Ingredients:

• 5 tablespoons Coconut Cream Concentrate
• 4 tablespoons unsweetened cocoa or cacao powder
• 1 tablespoon pure vanilla extract
• 1/2 cup water or coconut milk*
• 2 tablespoons raw honey, to taste
• 1/2 cup chopped nuts (I used pecans) or shredded coconut flakes to roll truffles in
• extra cocoa powder for rolling (for nut-free)

Directions:

Place jar of Coconut Cream Concentrate in a bowl of hot water to soften (it doesn’t have to be 100% liquid). Add Coconut Cream Concentrate to small bowl and add cocoa powder. Stir until well incorporated. Next, add vanilla, stevia (or other sweetener), and water. Stir until velvety and creamy. Taste for sweetness and adjust if necessary. If cream hardens or clumps, simply remelt by placing bowl in warm water and stirring.

Refrigerate for 20–30 minutes or until mixture has solidified.

Place nuts, coconut or cocoa powder into a small bowl. Using small scoop, scoop out approximately 1 1/2 tablespoons of the chocolate mixture and place on top of nuts or coconut. Move bowl around to coat chocolate completely. Repeat for remaining truffles. Store in fridge until your daily dose of medicine is needed! Contains almost 1 tablespoon of coconut oil per truffle.

*For the freshest coconut milk, make homemade coconut milk. (See video at this link.)

Recipe and photo submitted by Melissa, St. Amant, LA.

Submit your recipe here!

Chocolate, Mint Fridge Fudge

Servings: approximately 15 pieces
Preparation Time: less than 10 minutes

Ingredients:

• 1/2 cup coconut oil, melted over low heat
• 1/4 cup grass-fed butter, softened or melted over low heat (or melt along with the oil)
• 1/4 cup raw cocoa powder
• 1/4 cup raw honey (or natural sweetener of choice, to taste)
• 1 teaspoon vanilla
• 4–5 drops mint extract
• pinch of salt (if butter is unsalted)

Directions:

Melt coconut oil in a large measuring cup (3 cup or larger, for mixing room) set in hot water. Add the other ingredients to the melted coconut oil and mix with a fork. Remove from hot water bath, then use a stick or wand blender, pulsing to thoroughly mix all ingredients together.

Pour into a silicone candy mold (place mold on a cookie sheet or cutting board for easier transporting). Place in refrigerator (or freezer if you’re impatient). Eat when set!

Recipe and photo submitted by Cherie, Valley, WA.

Submit your recipe here!