Chocolate Fudge

chocolatefudge

Years ago when I lived in North Carolina, prior to meeting my husband, I worked at a small fudge and candy shop.  Needless to say, I packed on quite a few pounds due to the delicious tasting fudge that was made there.  It was as though I had to sample every single fudge variety each day I worked just so I could tell the customer exactly what it tasted like.  I told myself it was a necessary part of my job – ha!  I wonder if I actually believed those shenanigans?  Regardless, I’ve given up on chomping down on massive amounts of sugar – for now.

So okay, maybe this isn’t exactly fudge.  But it’s rich, and creamy, and chocolatey… and it’s like fudge’s good twin sister.  A healthier fudge.  I found this recipe while perusing Lauren’s blog and I immediately had to make it.  Thank goodness I had picked up some cashews a couple days prior.

Now, this picture doesn’t do it justice.  Plus, I was in quite a rush to cut the fudge so I could sample it.  So, the tops may not be as smooth as I had hoped – but don’t judge a book by it’s cover, this stuff is seriously good.  And I have so many ideas for variations.  How about a rocky road version?  Or a butterscotch marshmallow?  How about some peanut butter “fudge”?  White chocolate cranberry (for around the holidays).  Oh – trust me.  You haven’t seen the end of this fudge around here.

Chocolate Fudge

makes 16 pieces of fudge

  • 1 c semi-sweet chocolate chips
  • 1 c cashew butter
  • 2 tsp coconut oil

In a double boiler (or a glass bowl above a pot with 1 inch of boiling water in it), melt the chocolate chips, cashew butter and coconut oil together.  Line a dish (I used a 5×5 Tupperware – not really Tupperware, but I feel like it’s become the norm to say anything that holds food in it that goes in the fridge is Tupperware – container) with parchment paper.  Pour the mixture into the dish and allow to harden in the freezer for an hour.  Once hardened, cut into 16 pieces and store in the fridge.  But sample one first.  Seriously.  Do it.

 

Cashew Butter

makes 1 c

  • 2 c cashews

Blend in a food processor until it forms a butter.  Approximately 5-10 minutes.  Scrape sides of food processor occasionally throughout the 5-10 minutes.

[from Healthy Food for Living blog] – check her out. Seriously.

 

 

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