Freezer Fudge
MAKES 16-20 PIECES
INGREDIENTS:
1/2 cup coconut oil
1/2 cup Kroma OMG cookie butter
1/4 cup raw cacao powder
1 Tbs. maple syrup or several drops liquid stevia, to taste (optional)
1/2 tsp. vanilla extract (optional)
pinch fine sea salt
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Melt coconut oil and almond butter in a small sauce pan. Whisk in remaining ingredients until smooth. Taste and adjust sweetness to your liking.
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Pour into silicone ice cube molds and place in the freezer.
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Let sit for at least one hour before eating. The fudge will keep in the freezer (well sealed) for months, but it never lasts that long!
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This fudge will melt quickly at room temperature, so it's best consumed directly from the freezer.
VARIATIONS:
Swap shredded unsweetened coconut for the cacao powder
Add several dashes of of cinnamon
Try peanut butter!
NOTES:
For a sweeter fudge, without sugar, try adding whole stevia powder (the green kind!) or a few drops of a high-quality liquid extract.
If you don't have silicone ice cube molds (like I didn't when I took this photo), line a load pan with plastic wrap, pour in the fudge, and freeze until solid. Then, cut into small squares.
These squares thaw very quickly, so it's best to eat them straight out of the freezer. Only leaving them sit for a minute or so to take the chill off.
Recipe adapted from Detoxinista and Be Well By Kelly
Recipe developed for SWW® by Erin Parekh
