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The best recipe for Raw Cocoa-Coconut Fudge
Oh my yum…
It was one thing after another today. Between a teething toddler who decided to take on the terrible two’s 9 months too early and a sick dog, we needed this treat to look forward to tonight!
My latest obsession has been coconut oil. I’ve been cooking with it, baking with it and drinking it…yes, drinking it! It has so many healing qualities that I will get to in another post (I promise!).
This is a satisfying dessert high in protein and healthy fats with a hint of sweetness from pure maple syrup. This recipe is SO simple and delicious, try it this weekend!
Adapted from RAW FOOD, REAL WORLD
Raw Cocoa-Coconut Fudge
The best recipe for Raw Cocoa-Coconut Fudge
Servings 8
Calories 298kcal
Cost $
Ingredients
- 1 cup raw cashew butter creamy peanut butter would work too!
- 1/3 cup coconut oil
- ¼ cup cocoa powder
- ¼ cup pure maple syrup
- ½ teaspoon sea salt
- 1 teaspoon vanilla
Instructions
- Line a small baking dish with plastic wrap.
- Mix together cashew butter and coconut oil until smooth. (It was chilly in the house tonight and the coconut oil was solid so I placed the cashew butter and coconut oil in a sauce pan over a very low heat and gently warmed for a few seconds until melted).
- Add in cocoa powder, maple syrup, sea salt and vanilla. Mix until combined.
- Pour mixture into baking dish and place in freezer, let chill for one hour.
- Remove fudge from baking dish by pulling on either end of plastic wrap.
- Cut into squares and enjoy 🙂
Notes
This fudge melts very quickly so serve directly out of freezer 🙂 Stay tuned for recipes that will be served at GLOW YOGA’S 2 year anniversary celebration on May 18th 🙂 www.beginwithinnutrition.com
Nutrition
Calories: 298kcal | Carbohydrates: 17g | Protein: 6g | Fat: 25g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Sodium: 152mg | Potassium: 239mg | Fiber: 2g | Sugar: 6g | Calcium: 28mg | Iron: 2mg
As a registered dietitian and a devoted mother, my passion lies in promoting health and wellness. With a Master's degree in Human Nutrition, I advocate for a realistic, balanced approach centered around whole foods and plant-based eating, aiming to empower individuals with small, impactful changes for long-lasting well-being instead of restrictive diets.
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