So, two things about this fudge:
1. It is super, SUPER easy. I wanted to put that out right away, in case – like me – you thought that good homemade fudge was super, SUPER complicated.
2. It’s healthy! With only a few simple, good-for-you ingredients and the ability to dial the sweetness up or down, this is a dairy- and gluten-free treat you can actually feel pretty great about.
I’m dying to try it with almond butter next – let me know if you do!
lightly adapted from Minimalist Baker
2 cups finely shredded unsweetened coconut
1 cup creamy peanut butter
1/2 cup melted coconut oil
3 – 5 tablespoons maple syrup
flaky sea salt
Line a 9″ x 5″ loaf pan with parchment paper.
Place the coconut, peanut butter and melted coconut oil in a food processor. Blend till thick and creamy, scraping down the sides of the bowl as needed (see Note, below).
Add one tablespoon of maple syrup at a time till the desired sweetness is reached. Pour into your prepared pan, sprinkle with sea salt and freeze till firm.
Use the parchment paper to transfer the fudge to a cutting board. Cut into small squares and serve (or refrigerate for up to 10 days; freeze for longer storage).
This delicious recipe brought to you by Sheri Silver
Note: if you look at the original recipe on Dana’s blog, you’ll see that she has you first process the coconut in the food processor until it turns into a butter-like consistency. No matter how long I did this for in my processor, the flakes just flew around the sides of the bowl. I proceeded with the recipe anyway and it was delicious. The only difference, I would imagine, is that the fudge had the texture of the coconut flakes throughout – which I totally enjoyed. That said, I will try my mini processor next time just to compare. You might want to do the same!