Frozen, Chocolate, Coconut Fudge

Servings: 4
Preparation Time: 15 minutes

Ingredients:

• 1 tablespoon vanilla extract
• 1/2 teaspoon salt
• 1 cup seed or nut butter (I use peanut butter, unsweetened)
• 1/4 cup (generous) cocoa powder
• 1 cup shredded coconut
• 1/4 cup (generous) coconut oil, melted
• 1/4 cup raw honey

Directions:

Mix together all ingredients. Pour on a piece of unbleached parchment paper on a cookie sheet. Spread out to about 1/4 inch thick.

Place fudge in freezer. Let set for about 30 minutes.

Break into pieces and serve or put in container back in freezer until you are ready to serve.

Recipe and photo submitted by Tember, Quakertown, PA.

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If you’re on a sweet or chocolate craving looking for something quick and easy to make, then come over here. I have something for you.

It’s called Quick Chocolate Coconut Pudding/Fudge, and there’s no cooking whatsoever. And it can be made in under 5 minutes.

Seriously!

Just watch the video. It’ll walk you through the whole recipe. This recipe is so quick and easy; it can be made whenever you so desire (providing you have Coconut Cream Concentrate, of course. You cannot substitute for it).

And as the name says, it can be either a pudding or fudge.

Chocolate Coconut Pudding

Look at how creamy that is. But it’s dairy-free! Sshhh, don’t tell. No one will ever know. On top of being naturally dairy-free, this is gluten-free also.

If you’re not a pudding person, pour the pudding into a small parchment paper–lined pan and refrigerate or freeze until firm. Then you get this:

Chocolate Coconut Fudge

No, I didn’t put nuts in there (I’m not too crazy about nuts in my sweets). Those are little coconut oil clumps. You can mix and mix and mix and mix (depending on how solid the oil is) to fully blend them all in, but I don’t bother. It tastes phenomenal just the way it is: creamy, rich, soft, and sweet. Not a sickeningly sweet like a lot of fudge; it’s just right. And unless you use more Coconut Cream Concentrate and Virgin Coconut Oil (instead of Expeller-Pressed Coconut Oil), the coconut isn’t noticeable. Even coconut haters will eat this if you don’t tell them there’s coconut in it.

That’s it! It’s just a 3-step process. Measure, mix, and eat. Unless you’re making fudge, then there’s one extra step. But I doubt that it’ll make it to the fridge. *grins*

Enjoy!

Sarah 🙂

• 4 tablespoons cocoa powder
• 4–6 teaspoons honey, or to taste
• 2 tablespoons water
• 2 teaspoons Coconut Cream Concentrate
• 2 teaspoons Virgin Coconut Oil
• coarsely chopped walnuts (optional)

Directions:

Mix all ingredients well except the nuts. Add nuts, if desired, and mix through.

This makes 2 small servings. (It is very rich.)

When eaten at room temperature, this is something like a rich pudding.

To make fudge: double or triple recipe, pat into a pan, and chill until firm; cut into squares. Depending on the temperature of the room, let it stay at room temperature a while before serving.

Recipe submitted by Simi, Los Angeles, CA.

Recipes prepared by Sarah Shilhavy and photographed by Jeremiah Shilhavy.

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I emphasize the salt step because it really is important. The salt really brings out the chocolate flavor. The reason for being so fussy over the salt instead of just adding more cacao powder is that without the right amount of salt, you can easily add too much chocolate and end up with a thick, extra-dark chocolate (not in a good way, though), bitter goop. Follow these steps for a super easy, decadent, pretty healthy fudge sauce with a rich chocolate fudge taste that is sweet but not sickeningly so.

Honey-Sweetened Hot Fudge Sauce

Yield: 8 ounces of thick, creamy, velvety hot fudge sauce

Ingredients:

• 3 tablespoons unsalted butter, cut into small chunks
• 3 tablespoons (heaping) raw honey (or more, to taste)
• 3 tablespoons (heaping) Virgin Coconut Oil
• 2 tablespoons organic 100% cocoa powder
• 1/4 teaspoon cinnamon
• 2 teaspoons pure vanilla extract
• 1/4–1/2 teaspoon Himalayan Salt

Directions:

Place butter, honey, and coconut oil in a medium saucepan and melt over low heat. Whisk to combine. Add remaining ingredients. Start out with the smaller amount of salt.

Whisk mixture thoroughly to combine. Sample and adjust sweetness and chocolaty-ness to taste. If chocolate flavor seems muted, add more salt, increasing by a few grains at a time until chocolate flavor is deep and fudgy. You should not ever be able to taste salt in the sauce. The salt really enhances the chocolate flavor, so don’t skip it! Just go slowly and measure as you go to record the final amount used to know for your next batch! As a guideline, I used about 1/4 teaspoon plus 1/8 teaspoon in mine, but this will vary a lot with personal taste.

Store sauce in fridge in a glass jar. Sauce sets up in the fridge but is soft-set, similar to the consistency of nonrefrigerated PB and is—yes—spreadable straight out of the fridge! Or gently reheat sauce for “hot fudge.”

Variation: Add 1 to 2 tablespoons slightly warmed Toasted Coconut Cream to the above recipe during main mixing step for a rich toasted coconut-fudge sauce—if you dare!

Recipe submitted by Jerri, Monroe, LA.

stock photo

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