Growing up, every year my mother would make her decadent homemade fudge to serve on Christmas Eve. I often wondered how she made this magical treat until the day (somewhere in my late twenties) I asked her the secret to the best fudge on the planet. Her answer was fantasy fudge from the same marshmallow jar used to make rice crispy treats.
Talk about a dream crusher! My entire life I was convinced my mother’s fudge was the best out there because it was her special recipe. Never the less, fantasy fudge is still pretty fantastic - and I love it to this day. Unfortunately, it’s not exactly healthy. That’s where Healthy Holiday Fudge comes in.
If you are a gluten-free and dairy-free eater or you just like healthier options you’re in luck! Made with six simple ingredients including coconut, cocoa powder, raw honey, vanilla extract, sea salt, and almond butter, you can feel good about making this fudge for your family and even better about eating it. No more processed sugar, corn syrup, preservatives or the long list of “Don’t eat that” ingredients you get with regular fudge recipes. Now, this is what I call a magical fudge that will make your holidays even merrier.
I hope you enjoy this recipe! If you’ve made it please share it with me by tagging @culinarybutterfly on Pinterest.
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| Prep Time | 15 minutes |
| Passive Time | 15 minutes |
| Servings |
pieces
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- 3 cups coconut shreds, unsweetened
- 1/2 cup organic cocoa powder
- 1/3 cup organic raw honey
- 2 teaspoons vanilla extract
- 1/2 teaspoon sea salt
- 1/4 cup almond butter
Ingredients
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- In a food processor or blender, mix the coconut on high for 3 to 5 minutes or until the mixture is semi-creamy. Transfer the coconut to a medium bowl and set aside.
- Add the cocoa powder, honey, vanilla extract, salt and almond butter to the food processor and blend on low until combined.
- Using a rubber spatula, transfer the honey mixture to the coconut and stir together until blended.
- Press the fudge into an 8 x 8-inch baking pan line with parchment paper.
- Sprinkle the shredded coconut on top and place in he freezer for 15 minutes before cutting.
Idea!
-If you like your fudge to be very sweet you can use sweetened shredded coconut in place of unsweetened coconut. This will also make the fudge a bit fuller and softer.
-The recipe photo is made using a double batch for thicker pieces (also made with sweetened coconut shreds).
Recipe by Lisa Soldo-Johnson for www.culinarybutterfly.com
Comments
Just made these with unsweetened coconut. It was a bit dry so added more almond butter and honey. My friend who can’t have dairy or gluten will love this on Christmas Eve. Very tasty! Thank You!
Excellent idea, June! Some brands of unsweetened coconut can be drier than others. I am happy you were able to improvise. Finally, a dairy-free, gluten-free fudge she can enjoy. I am sure your friend will love it! Have a very Merry Christmas!
Lisa