One day, I was making my easy chocolate fudge recipe and decided to modify the ingredients a bit. Well, this became a big hit with everyone who tried it and with all those recipe requests, I decided to document it so that all of our taste buds would benefit! This recipe is still very easy, travels well and freezes well.
I like to add spices to all of my desserts because in addition to being high in antioxidants, they can help balance your gut environment and reduce or eliminate cravings — leaving you satisfied with just one! This recipe adds ground ginger and fennel to the mix of great digestive health-boosting spices in the original recipe.
Time to Prepare
15 – 20 minutes
- 1 jar almond butter (16 oz.) – If you love Nutella, you can use the same amount hazelnut butter instead of almond butter and make chocolate hazelnut fudge (yum)!
- 1.5 cups shredded coconut (you will use 1 cup on the recipe and reserve 1/2 cup for rolling into balls at the end)
- 1/2 cup raw cacao
- 3 TBl coconut butter
- 3 TBl coconut oil
- 1/2 cup Medjool dates – taste and add more if you like it sweeter
- 2 TBl vanilla extract
- 2 TBl cinnamon powder
- 1 TBL ground ginger
- 1 TBL cardamom powder
- 2 tsp ground fennel
- 1 tsp ground black pepper
- 1 tsp sea salt
- Optional: 6 drops Urban Moonshine brand organic citrus bitters (this gives it a deep, rich taste AND helps with your digestion!)
- And lots of love!
If you have a food processor or high speed blender:
- I LOVE my food processor and make the entire recipe in it, skipping heating up the ingredients. I use the S-blade in my food processor and start by mashing up the dates well, then add the rest of the ingredients and blend well. This is fast and easy!
If you do not have a food processor or high speed blender:
- In a saucpan on lowest heat, add coconut oil and coconut butter and allow to melt. Mix thoroughly.
- Add almond butter and mix thoroughly.
- Now add the rest of the ingredients, except the dates and coconut shreds and mix well, then allow the mixture to cool.
- Pour about 1/2 cup hot water over the dates and let them sit until they dissolve in the water. Remove the pits and most of the water, then mash them with a fork until they are a mush. Mix thoroughly into the cooled fudge mixture. Use a large fork or a potato masher to mix thoroughly.
Once the batter is mixed well, give it a taste! The finished fudge will taste almost exactly like the raw mixture, so making adjustments now for taste will give you a finished product you’ll really like.
- For tastebud fun: Once you have blended all of this up, taste it and see what you think. You can add more dates if you want it sweeter, more vanilla if you want it a little richer or more sea salt if you want to bring out all the flavors just a bit more. The more you practice, the easier it will get to tailor the flavor to your own taste buds. This is the real secret to health because you learn what your body needs. Your taste buds can guide you there, the more you practice tailoring recipes for your unique taste needs.
Now roll the fudge into little balls:
- Take the remaining 1/2 cup extra shredded coconut and put it onto a plate. Now take about 1/2 TBL to 1 TBL of fudge batter and roll it into a ball, rolling it in the coconut shreds. This makes easy to eat fudge balls.
- Store the fudge in your refrigerator or freezer. They will usually last up to 2 weeks in the refrigerator and several months in the freezer.
Make the fudge into balls and roll them in shredded coconut for easy serving.
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