I actually can’t stop eating this right now.
So good. So so so good.
I was skeptical at first, but I have been turned into a healthy fudge believer. Like, do those words even belong together? It’s seems like some sort of food miracle. Hallelujah!
I’ve actually never worked with coconut oil before. The last time I was at my parent’s house, I noticed an unopened jar hiding in the back of the cupboard. It was just taking up space, so
I stole it my mom let me take it back to school with me. SCORE. I opened it up yesterday and took a small taste. I was totally thinking it would be, well, coconut-y tasting, but it’s actually super mild and neutral tasting. And guess what? It helps make the most amazing (healthier) fudge ever!
This is one of those recipes where you keep finding yourself taking leeeetle “taste tests” throughout the cooking process. I think I ate a solid 1/3 of the batter before it even made it into the pan to solidify and I walked around the house for 30 minutes before realizing that I had brown fudge smeared all over my forehead. And not like a little dab, either. Full blown poop-face was happening. But it’s okay, don’t stress. It’s a delicious sacrifice that I am willing to make.
This is a one-bowl recipe that I slightly adapted from The Nourishing Gourmet to include honey as the sweetener. The one catch is that it needs to be stored in the fridge or else you’ll be dealing with a (tasty) healthy chocolate mousse instead of fudge.
- ½ cup coconut oil, softened
- ½ cup unsweetened cocoa powder
- ½ cup smooth peanut butter
- ¼ cup + 1 tbsp honey
- ½ tsp vanilla extract
- pinch of salt
- Line a loaf pan with parchment paper or muffin tin wth cupcake liners.
- In a medium-sized bowl, combine all the ingredients and stir until smooth.
- Add the chocolate mixture into the loaf pan or into the cupcake pan evenly. Place in the fridge for 30 minutes, or the freezer for about 10 minutes. Cut into pieces.
- Store the fudge in the fridge. Enjoy!