You guys. This stuff is going to change your life. I don’t mean to sound dramatic, but it is SO GOOD! And, unbelievably easy to make. You might even have all the basic ingredients on hand already to make it. So do yourself a favor and MAKE IT!
Don’t let the “paleo” part scare you. This stuff is good! I’m not paleo in the least but I am gluten free and mostly dairy free so I’m always looking for yummy ways to get dessert in without going heavy on the dairy. Plus I have a bunch of friends doing the Whole 30 diet so I wanted to bring a tasty bit to a mom’s night out we are having in a few weeks. Enter: paleo fudge. Seriously, so creamy you would never even guess that the base for this is almond butter and coconut oil.
First I gathered up all my ingredients. I’m not like the Barefoot Contessa. You don’t have to go out and make your own almond butter or anything. Store bought everything is completely fine in my book.
I decided to put my own little spin on the basic recipe by adding in come cacao nibs and peppermint essential oil (peppermint extract is all good too!). It just gives it a little kick and crunch!
I got a Ninja blender recently and I’m obsessed! Add everything but the nibs and give is a whirl. The smoother the better.
When it’s all combined, add in your cacao nibs and give it a quick stir. I like to add in a little salt to mine. I love the contrast of sweet and salty especially in my chocolate. But note, that I think salt is on the paleo no no list so if you are going strict, be careful there!
You can either put them in a regular sized muffin tin or a mini muffin pan. I’ve done both and I’ve found that I like the mini pan better. While good, the regular sized muffin pan was just to much!
You can pop it in the fridge for about 20-30 minutes to set up or 10 in the freezer.
Go ahead and try it out. No waiting till after dinner in this house. What you get is a super rich and creamy treat that’s all good for you stuff!
I store all my fudge cups in the fridge in a ziplock bag.
Ingredients (adapted from here)
1/2 c melted coconut oil
1/2 c smooth almond butter (the drippier the better)
1/2 c cocoa powder
1/4 c maple syrup (you can use honey but I’ve tried it both ways and I like MS better!)
1 tbsp vanilla
2 tbsp cacoa nibs
2-3 drops of peppermint essential oils (peppermint extract works too)
pinch of sea salt
Melt coconut oil in the microwave or on the store. Combine with the almond butter, cocoa powder, maple syrup, vanilla and peppermint. Blend to smooth. Stir in cacao nibs. Add to small muffin cups. Freeze for 10 minutes or let them set up in the fridge for 20-30 minutes. Store in an airtight container in the fridge. Try not to eat all of them in 4 days. (true story)