Raise your hand if you love chocolate! We love chocolate so much, we think it should be it’s own food group, mandatory to be eaten every day. For us, the richer, darker, and gooier the better. But on a hot summer day, the last thing we want to do is turn on the oven and heat up the kitchen. The answer…
Freezer fudge!
What??
Inspired by the Chocolate Peanut Butter Freezer Fudge from the Minimalist Baker, we made some tweaks, as we can’t do peanut butter (kiddo with a food allergy). Yes, all you need is 6 simple ingredients and a food processor. That’s it! We promise, it pretty easy and adaptable. By that, we mean that you can substitute ingredients to suit your dietary needs or for whatever you have on hand. And the fun part is coming up with all sorts of fun toppings! That way, each time you make it, you can come up with new flavor combos.
pure vanilla extract, Medjool dates, melted coconut oil, raw cacao powder, pink Himalayan sea salt, raw almond butter
We prefer using a food processor fitted with an S-blade for this recipe. You can try a high-powered blender, but we have not tried to make this with a blender, so we don’t know how well it will come together. You may have to scrape the sides and bottom a few times to get everything blended.
Some of our favorite toppings:
- —- dark chocolate chips (naturally)
- —- cacao nibs (great texture and a bit bitter)
- —- freeze dried strawberries or raspberries
- —- pepitas (green pumpkin seeds)
- —- toasted coconut
- —- chopped nuts
- —- or any combo of these!
Line pan with parchment and let paper hang over the sides. Use the paper to flatten out the top of the fudge before it goes into the freezer. This one is topped with cacao nibs and dark chocolate chips.
After 20 minutes in the freezer, cut into 15 squares.
I’m ready for my close up!
6-Ingredient Chocolate Fudge (Paleo)
Ingredients
- — 1 cup Medjool dates (measure after removing pits), packed – if your dates are a bit dried out, soak them in hot water for 5 minutes to plum them up
- — 1 cup raw almond butter (or any nut or seed butter you like)
- — 1/4 tsp. pink himalayan sea salt
- — 1/2 cup raw cacao powder
- — 1/4-1/2 cup melted organic coconut oil
- — 1 Tbs. pure vanilla extract
- TOPPING:
- — dark chocolate chips (or whatever kind you like)
- cacao nibs
Instructions
- 1. Place the dates in the bowl of a food processor and pulse to break them down. Then run the machine until the dates form a paste.
- 2. Add the almond butter and sea salt and run the machine until the dates and almond butter are smooth.
- 3. Add some of the cacao powder, 2 Tbs. of the coconut oil, and the vanilla extract and blend to incorporate. Repeat until all of the cacao powder is mixed in. You may not need all of the coconut oil. Add only as much as the fudge needs to get smooth.
- 4. Line a 9×5-inch baking dish with parchment paper. Pour the fudge into the pan and use the parchment paper that hangs over the side of the baking dish to smooth out the top of the fudge. Sprinkle with toppings. Place in freezer for 20 minutes.
- 5. Remove and cut into 15 squares.
| Amount Per Serving 1 fudge square |
||
|---|---|---|
| Calories | 167 | |
| % Daily Value* | ||
| Total Fat 11.8 (g) |
18.2% | |
| Saturated Fat |
0 | |
| Trans Fat |
||
| Cholesterol |
0 | |
| Sodium |
0 | |
| Total Carbohydrate 13.5 (g) |
4.5% | |
| Dietary Fiber |
0 | |
| Sugars |
||
| Protein 4 (g) |
||
| Vitamin A | Vitamin C | |
| Calcium | Iron | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
U Rock Girl
6.4.5
#minimalistbaker #enjoylifechocolatechips #livefreely #urockgirl
.
source https://betterweightloss.info/6-ingredient-chocolate-fudge-paleo-u-rock-girl-recipesu-rock-girl/
No comments:
Post a Comment