Coconut, Cashew Fudge

Servings: 6
Preparation Time: 5 minutes

Ingredients:

• 1/4 cup coconut oil
• 2 tablespoons maple syrup
• 1/4 cup cocoa powder
• 1/4 teaspoon vanilla
• pinch salt
• 1/2 cup shredded coconut
• 1/2 cup cashews

Directions:

Mix and heat coconut oil, maple syrup, and cacao powder over low heat until well combined. Turn off heat and stir in vanilla and salt. Then stir in coconut and cashews.

Allow to cool in the refrigerator for at least an hour and store in the refrigerator.

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Strawberry Coconut Fudge

Servings: 20

Preparation Time: 10 minutes

Ingredients:

• 6 large strawberries, hulled
• 2 ounces cocoa butter, melted
• 1/2 cup Coconut Cream Concentrate
• 1/4 cup coconut oil, melted
• 1 teaspoon vanilla
• 1/2 teaspoon almond extract

Directions:

In a small blender or food processor, combine ingredients and blend until very smooth. Spread mixture into forms. I used these heart forms, but you can use other types of molds. Alternatively, you can spread this in a small pan or container. Place fudge in refrigerator for about an hour to harden. Pop out of molds and serve or store in a sealed container in the fridge.

Notes:

The best way I have found to melt cocoa butter is to grate it if it is really hard, then melt in a double boiler.

To make these a little sweeter, just add a teaspoon of honey to the mixture while blending.

You can also dip these in melted chocolate for an even richer treat!

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Grain and Nut-Free Fudge Brownies

Servings: 9–12
Preparation Time: 15 minutes

Ingredients:

• 2 ounces 100% cacao
• 6 tablespoons grass-fed butter (or 5 tablespoons coconut oil)
• 2 tablespoons full-fat coconut milk*
• 3 pastured eggs
  
• 1 tablespoon vanilla extract
• 1/4 cup tapioca flour/starch (Arrowroot should work, and tapioca tends to be a tad bit sweeter.)
• 1/3 cup cacao or cocoa powder
• 1 cup granulated cane sugar
• 1/2 teaspoon sea salt

Directions:

Preheat oven to 350 degrees F.

Melt the chocolate, butter, and coconut milk in a double boiler.

Whisk the eggs and vanilla in a small bowl and set aside.

In a large mixing bowl, combine the tapioca flour, cacao powder, sugar, and salt. Add the egg mixture to the flour mixture and stir a couple times. This doesn’t need to be combined well.

Once the chocolate is melted, pour it over the egg and flour mixture and stir until combined.

Pour batter into an 8×8-inch greased baking dish.

Bake at 350 degrees F for 25–30 minutes. Store in an airtight container.

Quick Notes:

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

You can also use chocolate chips or any high cacao chocolate bar in place of the 100% cacao. I wanted to make these dairy-free and sugar-free, or I would have used my favorite chocolate chips. You may need to reduce the amount of sweetener.

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