Fudge-Healthy, Sugar free, Dairy free

By Kathy C.

Ingredients

• 1/2 1/2 1/2 cup coconut butter or Homemade Coconut Butter. (120g)
• 1 1 2/3 large, very-ripe banana (160g) (For a banana-free version, just use 2/3 cup more coconut butter.)
• 1/2 1/2 1/2 tsp cinnamon (optional)
• 1/8 1/8 tsp salt
• 1/4 1/4 1/4 cup unsweetened or dutch cocoa powder or cacao powder (20g)
• 1/2 1/2 tsp pure vanilla extract

Details

Adapted from chocolatecoveredkatie.com

Preparation

Step 1

Make sure your coconut butter is melted before use. Combine all ingredients in a food processor. Then smooth the fudge into a container or candy molds. (Plastic containers work well, because you can pop the fudge right out.) Place in the fridge for a few hours, or freeze for a few minutes. You can freeze it for longer periods of time; just be sure to thaw at least 15-20 minutes prior to eating.

Fudge Flavor Ideas:
(*Omit Cocoa Powder)

Maple: sweeten with maple syrup and/or add maple extract
Pumpkin: sub pumpkin pie spice for cinnamon and pumpkin for some of banana.
Peanut Butter: replace 2T of the coconut butter with peanut butter
Gingerbread: Sweeten with molasses, add a pinch of ginger and nutmeg
White Chocolate-Raspberry: replace some/all of the banana with raspberries
Dark Chocolate-Raspberry: replace all of the banana with raspberries, and replace coconut butter with Artisana Cacao Bliss or homemade Cacao Bliss.
Cookie Dough: add chips, post-blending
Mint-Chocolate: add peppermint extract and cacao nibs (omit cinnamon)
Peanut Butter Cup: use above pb idea, and also add cocoa powder (or some melted chocolate) to the recipe.