Fudge

Hey y’all,

Christmas/the holidays are coming up. We’re well into the festive season, and I’ve been severely behind on all the holiday cheer. With everything going on in my life at the moment (skin healing, house hunting, baby growing, lawyer/SSI benefit communications), Christmas has taken a back seat.

However, I didn’t want to completely miss out on the festivities, so I decided to make some fudge. Originally, I was going to use someone else’s recipe so I didn’t have to make up my own. But, of course, the ingredients used in those other recipes either weren’t available in my area, or they were too expensive for my liking. So, I did settle on making my own recipe

I wouldn’t want to eat this all the time (unless I was doing the Keto diet) as their refined fat content is fairly high, but these are excellent for a healthy holiday treat. They’re very low in sugar, all the fats present are healthy fats, and the recipe is pretty easy to make. The “hardest” part is blending up the nuts, but that’s done totally as a frugal trick. You could use nut butters or something like almond flour to make this even easier.

Merry Christmas!

Dark Chocolate Nutty Fudge – I love dark chocolate and actually made these first

-scant 3/4 cup coconut oil (135 g if you use a scale)

-1/4 cup walnuts
-1/2 cup sunflower seeds

-1/2-1/3 cup cocoa powder (depending on how dark you like your chocolate)

-3/4 cup dry stevia (+ more to taste)

-1 tsp pure maple syrup
-1/2 tsp vanilla
-chopped nuts/seeds

Melt coconut oil in a saucepan. Blend up walnuts and sunflower seeds in a blender. Try to get mixture as smooth as possible (it should look like sand that’s beginning to stick together). You could use nut/seed butters and flours for this.

Mix all ingredients together back in the pot over low heat. Once mixed, put into a foil-lined 4×9 pan (I used my bread pan) or similar bowl.

Freeze for 30-45 minutes. Cut into squares. These can be kept at room temperature for a few hours (like for a party), but keep them in the fridge after that. They’ll get firmer and won’t make your fingers dirty (and it’ll keep the ground nuts fresher).

Milk/Sweet Chocolate Fudge – for those with a sweeter tooth than me

-scant 3/4 cup coconut oil (135 g if you use a scale)

-1/4 cup walnuts
-1/2 cup sunflower seeds

-2 Tbsp cocoa powder

-1 cup dry stevia (+ more to taste)

-2 tsp pure maple syrup
-1 tsp vanilla

Make exactly like the Dark Chocolate Fudge, but this one will do better at cooler temperatures. Keep an ice pack with them if they’re going to be out for a while.

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