Healthy Freezer Fudge
Healthy Freezer Fudge
Healthy Freezer Fudge
I love to make this fudge because it is so easy! If it is wrapped in parchment paper at the end, in small pieces, it is a great alternative to processed fudge or candy during the holiday seasons. In this particular recipe, I like to use homemade almond nut butter, but you do not have to. See the shopping list below for my favorite substitutions.
Making Homemade Almond Butter
I start out by soaking my almonds overnite. See the chart on the nut milk post here. Once the almonds are soaked, I rinse, pat dry and dehydrate overnite. I make sure to dry the almonds at a low temperature (under 115 degrees). It takes longer to dry this way but helps to hold the nutrients and enzymes intact.
When the almonds are thoroughly dry and crunchy, I put 2 cups of the almonds into my blender. I place the dial on the “grind” function. Wha-la! Within a couple of minutes, the blend gives me almond butter!
Making Healthy Freezer Fudge
In a bowl, I combine raw cocao, carob (if using), coconut oil (100% cold pressed), maple syrup or raw agave, sea salt and mix. Then I add my almond butter until thoroughly combined. During this part, I like to use my hands as it is easier to combine, however, a mixer or spatula is fine.
Sprinkle a little cocao powder onto the brownie pan, if using. From here, I literally smear the dough into my brownie pan. If you do not have a brownie pan like this one, you can put the dough in any 8×8 parchment or waxed paper-lined pan and smooth to the edges. Score to desired size with butter knife before freezing. The thickness can be whatever you desire. Place into the freezer for about 30 minutes then remove from freezer and pop out of pan or break apart. If using the brownie pan, a butter knife in the center should lift the fudge out of the non-stick squares. Place fudge squares into a freezer-safe container or plastic bag and put back into the freezer. Alternatively, as mentioned in the beginning, you can cut it up smaller and wrap individual pieces in parchment. Keeps for a few weeks if you don’t eat it all!
Freezer Fudge Fun For Kids too!
Kids will love using their hands in this dough! However, you can use a spatula just as easily to spread out the dough. You may add in chopped pecans or walnuts as well. You can mix it into the initial dough or sprinkle on the top or bottom before you freeze.
Shopping List for ingredients (substitutes):
Cocao
Pecan Butter (substitute or combination with almonds)
Country Life Natural Foods is a great sources for raw nuts.
Optional add-in ingredients:
Walnuts– raw and soaked (suggested substitute)
Sea Salt (I prefer this brand)
Recommended Equipment:
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This recipe is a great alternative to processed fudge or candy during the holiday seasons. In this particular recipe, I like to use homemade almond nut butter, but you do not have to. Feel free to use pecans or other nuts mixed in.
Ingredients
2 c almond or nut butter of choice
1/4 c raw cocao
1 tsp carob (optional)
1/2 c of maple syrup or raw agave or a combination
1 Tbsp of coconut oil - softened but doesn't have to be melted
1/2 tsp of salt plus a pinch more
optional nuts such as pecans, walnuts can be soaked and dried as well.
Instructions
In a bowl, I combine raw cocao, carob (if using), coconut oil (100% cold pressed), maple syrup or raw agave, sea salt and mix. Then I add my almond butter until thoroughly combined. During this part, I like to use my hands as it is easier to combine, however, a mixer or spatula is fine.
Sprinkle cocoa powder in baking pan if using. From here, I literally smear the dough into my brownie pan. If you do not have a brownie pan, you can put the dough in any 8x8 pan and smooth to the edges. Then score with a butter knife before freezing. The thickness can be whatever you desire. Place into the freezer for about 30 minutes. Remove from pan and wrap individually if desired.
Prep time: 5
Cook time:
Total time: 35
Servings: 16
Serving size: 1 square
Meal type: Breakfast, Sidedish, Appetizer
Special Equipment needed: brownie pan, blender if making almond butter, spatula