Healthy Chocolate Fudge

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Lauren Zembron
Lauren Zembronhttps://www.healthyfoodforliving.com/
I am a 34 year old living outside of Boston with my wonderful husband, energetic daughter, sweet son, and playful dog. I have degrees in both psychology and guidance counseling, and have worked in a variety of school settings. I strive to find a balance between the two basic food philosophies of “eat to live” and “live to eat“. I believe that food should be (and is!) one of the great pleasures of leading a healthy lifestyle.
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I’m going to risk sounding cliché by saying that there are some desserts that I find to be way too sweet. Classic fudge is one of those desserts. Well, I’ve gone ahead and fixed that “problem” with a less-sweet fudge recipe… that isn’t technically fudge; but these little squares of rich chocolate bliss have a similarly dense & fudgy consistency.

Healthy Chocolate Fudge

The key to achieving said consistency is combining smooth creamy & cashew butter with coconut oil; the latter ingredient of which hardens when chilled. Just enough coconut oil is added to the chocolate cashew butter to allow the mixture to set up in the freezer without turning rock hard.

You don’t need a fancy dancy candy thermometer to make this fudge, which is yet another plus!

Healthy Chocolate Fudge

With the holidays coming up (seriously, already?!), this is an easy, healthy, and delicious recipe to have on hand for doling out to visitors, sending to loved ones, or sharing with your family.

Healthy Chocolate Fudge

Healthy Chocolate Fudge

by Lauren Zembron

Prep Time: 5 minutes

Cook Time: 5 minutes

Keywords: boil dessert chocolate Christmas candy winter

Ingredients (16 servings)

  • 1 cup dark (or semi-sweet) chocolate chips
  • 2 tsp coconut oil
  • 1 cup cashew butter

Instructions

Line a square or rectangular glass container with parchment paper. How thick you’d like your fudge will determine what size container you use. I used one that measured 6×4 inches.

Combine chocolate chips, coconut oil, and cashew butter in a double boiler (I make my own with a heat-proof bowl set over a small saucepan with 1 inch of simmering water. Stir until fully melted and smooth. Let cool for 5 minutes.

Spread mixture evenly in pan. Freeze for 1 hour or – chill in fridge for 2-3 – before cutting into pieces. Store in the freezer.

*for the cashew butter: Preheat oven to 350°F. Evenly spread 4 cups raw cashews on a rimmed baking sheet. Roast for 15 minutes, stirring once. Place roasted cashews in a food processor fitted with the steel blade; process until smooth & creamy, at least 10 minutes, scraping down sides of food processor bowl as needed. You can also stream in a bit of vegetable oil – 1/4 tsp at a time – if the cashew butter needs to be thinned out.

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