Who Doesn’t Love Fudge?

I’m sure there are some of you who don’t.

Truly, though, you needn’t read on if chocolate and fudge isn’t your thing.

HOWEVER, if it’s only not your thing because you (like me) are trying to cut out sugar and eat more raw, wonderful food, then stick around.

You have to understand, writers tend to be a bit sedentary. Job hazard and all that. Many, like moi, try to make changes to our lifestyles and eating habits to compensate. For instance, I switched to a standing work station a couple years ago (at both home and the dayjob). Yes, I occasionally still perch, or write at the kitchen counter or on the deck. Sometimes you just have to sit the butt down to warm up the brain and get the creative juices flowing. I also added in more exercise by way of yoga and cardio. (I figure my daily chores have the weight portion of the workouts covered.) And, I changed the way I eat. That’s harder to do when the other person in the household feels there is no need for him to follow suit and continues to buy and eat junk.

Self-control. I’ve been developing that.

There are some things I refuse to give up, although I have cut back on my intake in some cases. My daily dose of espresso is a necessity, dark chocolate, dark beer, red wine, and whiskey are crucial to my survival, the safety of those around me (particularly the coffee first thing in the a.m.), and  my creative flow. Outside of those items, I try to find recipes that are healthier yet also satisfy my cravings. Lately, I tried a ‘cheesecake’ made totally from nuts, dates, cocoa, and almond butter. It truly was scrumptious and I can share that recipe if you like.

Today, however, it’s all about the fudge recipe my niece turned me on to. I admit, I’m a bit of a kitchen chemist, so I tweaked the original. I’m going to tweak it even further to add almonds and unsweetened coconut for a Mounds bar type delight, but here is the plain version as I made it:

  • 3/4 C coconut oil
  • 3/4 cups cocoa powder – unsweetened, the darker the better, pure cocoa or cocao, whichever you prefer, absolutely NOT the icky kind with sugar. Look at the ingredients. They should read: Cocoa
  • 1/2 C Almond Milk — or coconut milk, if you’d rather
  • scant 1/4 C honey — the original called for 1/3 cup but I wanted less sweetness
  • 2 t vanilla extract
  • the original calls for a pinch of salt, but I omitted that.

Melt the coconut oil, add in everything else, blend the crap out of it. Line a glass dish with parchment paper. Pour in the fudge. Refrigerate to cool. Once solid, cut into bite-sized chunks and store in the freezer. That’s all there is to it.

Seriously, I could have eaten all of it in one sitting, it’s that tasty, and I’m a confirmed choc-o-holic so that says a lot. Try it and let me know what you think. Maybe I’ll share the non-cheese-cheesecake recipe next week. I’m still tweaking it.

Baking is a lot like writing for me. Start out with a rough draft and polish it till something amazing happens. 😉

19 Comments:

  1. Definitely have to try this! Thanks for sharing.

  2. I’ve made it with walnuts, it turns out great. I also use Cacao instead of cocoa.

  3. I love homemade fudge! Thank you for this recipe!

  4. This sounds amazing!!!

    • It amazed me, I’ll tell you that. Could be a little denser but maybe when I add in the chopped almonds and coconut.

  5. Robbie Cheadle

    Great and healthy recipe. Thanks for sharing.

  6. I LOVE fudge!!! (Like that’s a surprise you never saw coming.)

  7. This sounds delicious! I’m going to have to try it. 🙂 Thanks for the recipe!

    • Do give it a whirl. It’s super easy, tasty, and good for you! Plus, it satisfies that chocolate craving.

      • So, I made the fudge with coconut, coconut extract and almonds. To DIE for!! Of course, that is if you like Mounds bars (with almonds added). I seriously think I will have an addiction now 😗

        • Oh man! Yeah, that sounds like a great combination. Never thought of using extract to give it a little boost.

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  9. Melissa Borde

    The fudge is awesome! I am thinking of trying a little mint extract in it next time. You do have to like dark (bitter) chocolate to appreciate this though 🙂

    • Hmm… not a big fan of mint in my chocolate. Or of mint in general. But, whatever works! And you could make it with something other than the 100% cocoa, but then, of course, you’re adding in sugar.

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