For those of you looking out for healthier holiday treats, I highly recommend this vegan fudge recipe I got from a classmate years ago. It is seriously delicious and no refined sugars! This recipe uses carob but you could substitute cocoa powder, although carob is naturally quite a bit sweeter than cocoa. Carob is a great substitution for those who can’t tolerate chocolate – it is caffeine free, high in fiber, and is soothing for the digestive tract. I even add it to my dog’s food to stop diarrhea when she’s eaten something she can’t tolerate (which happens more than it should. Finicky labradoodle stomach!). It works.
This recipe uses coconut oil instead of butter, so it’s dairy free. Coconut oil is a wonderful fat that tolerates high temperatures well and has anti-pathogenic, anti-bacterial, and anti-viral properties. It boosts thyroid function and can be used topically for lustrous hair and skin as well.
Take it to the holiday office party or family gathering and surprise your friends and co-workers!
raw food, dairy free, no added sugar!
*note: for the most hassle free result, use food processor. you can also use blender, but takes much longer.
1 to 1 1/2 cup almond meal; find at Trader Joe’s. you can use about 1 1/2 cup raw almonds, then grind in a food processor using S blade if you prefer.
1/2 cup organic virgin coconut oil (find at health food stores), melted.
1 cup raw carob or cocoa powder, unsweetened
1 to 2 tsp vanilla
1/4 tsp cinnamon
1/3 cup Monukka raisins or turkish apricots (this is about 4-5 chopped), soaked
4-5 tblsp water, from raisin/apricot soak
Place raisins or chopped apricots in small bowl and cover with boiling water, about 2 inches above raisins/apricots. Soak 5-10 minutes. Do not drain. Spoon out of bowl and reserve water and fruit separately.
Add almond meal, carob, coconut oil, vanilla, cinnamon, fruit to food processor or blender; blend well. Add 4-5 tbsp of water from fruit soak and blend again. Add more for desired consistency; mixture should be thick like cookie dough. Note: if you are using blender, you’ll have to intermittently stir and re-blend until smooth.
Transfer to 7×7 glass pan. Refrigerate until coconut oil sets the batter like fudge. Keep refrigerated; lasts for weeks and freezes well. Cut into 25 or so squares.
1 piece contains 98 calories; 5.8 g carbs; 5.8 g fat; 2g fiber.
Mary Vance is a Certified Nutrition Consultant and author specializing in digestive health. She combines a science-based approach with natural therapies to rebalance the body. In addition to her 1:1 coaching, she offers courses to help you heal your gut and improve your health. Mary lives in San Francisco and Lake Tahoe in Northern California. Read more about her coaching practice here and her background here.
Hello! Yes, coconut oil can tolerate heat much better than most vegetable oil out there. Coconut oil’s high saturation (92%) is responsible for this stability.
Correct again, coconut oil has incredible antimicrobial benefits that can kill countless harmful microorganisms all the way up to the HIV virus (AIDS). Coconut oil has so much health benefits to offer!
Your Drugstore in a Bottle
Can you make this without the fruit and use plain water instead of what the fruit soaked in?
No, the consistency won’t turn out if you don’t include all the ingredients, but there are tons of paleo coconut oil fudge recipes (just google) out there. Check out my pinterest board too: http://www.pinterest.com/maryvancenc/paleo-treats/