I got this recipe from Lindsay at PassionateHomemaking and it is sooooo delicious. Funny thing is, I am a chocolate fiend, but I am not really a fudge person at all, never eat it. But when I saw this recipe, it sounded good, so I thought I would give it a shot. I’m hooked. This is not only delicious, but actually good for you (in moderation, of course!) and oh so simple! There is a beautiful photo on her page if you want to see what it looks like. Mine looked exactly the same. =)
- 1 cup cocoa powder – raw if you can get it
- 1 cup coconut oil, divided (virgin unrefined coconut oil is recommended for its nutritional value), palm oil or butter
- 3/4 cup honey (raw honey is recommended again for its nutritional value)
- dash of sea salt
- 1 teaspoon of vanilla
Melt half of the coconut oil in a small saucepan. Allow to cool slightly. Place the remaining 1/2 cup solid coconut oil in your blender with the cocoa and honey. Carefully add the melted coconut oil, salt and vanilla and pulse a few times till smooth. Make sure not to over blend or else it can seperate. Line a bread pan with a layer of parchment paper or saran wrap. Pour the fudge into the pan. Place in your refrigerator until solid, about 1 hour. Gently remove from pan and cut into squares. Makes about 12-15 squares. Store in refrigerator till ready to serve.
This fudge has an Almond Joy type flavor because of the coconut oil, but that is also part of what makes it soo good for you!
After we had already dug in to the fudge, I added some raw almonds and that was even better! It was at room temperature, so I just pushed them down into the fudge. Yum!
South Beach Diet Peanut Butter Cookies
- scant 1/4 cup of raw agave
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup Adams peanut butter
- 1 teaspoon baking soda
- 1/4 cup all fruit or jam with no sweetener
Preheat oven to 350º. Line a baking sheet with parchment paper.
Mix sweetner with egg and vanilla and beat on low for 3 minutes. Add peanut butter and baking soda.. Mix on medium until dough comes together, about 30 seconds.
Form dough into 24 even balls and place on baking sheet 1 inch apart. Gently press your thumb into the center of each to make an indentation. Fill each center with 1/2 teaspoon of jam.
Bake until lightyly browned, 12-14 minutes. Let cool and then transfer to wire rack to cool completely.
These are delicious, but next time I am going to use honey instead of agave and then place a piece of my healthy chocolate in the middle instead of the jam.