Super, Walnut, Coconut Oil Fudge

Servings: 16
Preparation Time: 15 minutes

Ingredients:

• 1 cup raw walnut pieces
• 1/2 cup raw cacao powder
• 1/2 cup softened/melted Expeller-Pressed Coconut Oil*
• 1/2 cup maple syrup
• 2 teaspoons vanilla
• 2 pinches sea salt

Garnish:

• extra 3/4 cup rough chopped raw walnuts

Directions:

In a food processor, blend 1 cup walnut pieces, cacao powder, softened coconut oil, maple syrup, vanilla, and sea salt together. Reserve 3/4 cup walnuts for garnish.

Line a small square dish with parchment paper. I used a 4 x 5-inch Tupperware container that was lined with parchment paper.

Scoop the fudge batter into square dish. Top with chopped walnuts, pushing some in as you go, and add a finishing layer. Freeze for an hour or more.

Chop into squares, ENJOY! Tastes amazing when chilled or right out of the freezer! (Best stored in the freezer.)

*NOTE: You can use Virgin Coconut Oil OR if you are sharing this raw, super fudge with someone who does not care for coconut flavors, you can use Expeller-Pressed Coconut Oil which is virtually tasteless.

Recipe and photo submitted by Andrea, Willamina, OR.

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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, and 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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