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.

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Dairy and Gluten-Free Chocolate, Coconut Fudge

Servings: 24 squares
Preparation Time: 5 minutes

Ingredients:

• 1 1/2 cups Coconut Cream Concentrate
• 1/2 cup organic cocoa powder
• 1 tablespoon vanilla extract
• 1/2 cup raw honey
• pinch of sea salt

Directions:

Heat a medium saucepan over low heat. Add Coconut Cream Concentrate, cocoa powder, vanilla, and sea salt. Mix well as the Coconut Cream Concentrate melts. Slowly add the raw honey into the coconut mixture until combined.

Pour the warm fudge into greased 8-inch square pan. Cover and refrigerate. Allow fudge to refrigerate for 4 hours or until its completely set. Cut into squares and serve.

Recipe and photo submitted by Phillip, Eugene, OR.

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Creamy Coconut Pumpkin Fudge (Dairy-Free)

Servings: 30 one-inch squares
Preparation Time: 5 minutes

Ingredients:

• 1 cup Coconut Cream Concentrate
• 3/4 cup pumpkin puree
• 1/4–1/3 cup honey or maple syrup
• 1/2 teaspoon cinnamon
• 1/8 teaspoon allspice
• 1/2 teaspoon vanilla extract
• pinch of salt

Directions:

In a small saucepan, heat Coconut Cream Concentrate and pumpkin puree over low-medium heat. When the Coconut Cream Concentrate is melted, lower the heat and add honey or maple syrup, spices, vanilla extract, and salt. Mix well.

Pour pumpkin mixture into a well-greased loaf pan. Cover with parchment paper and refrigerate overnight or freeze for 1–2 hours. Cut fudge while cold and serve immediately.

Recipe and photo submitted by Tiffany, Junction City, OR.

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