My mom made fudge every single Christmas for the holidays, and it was my weakness. No matter where the pan of fudge was, on the table, the fridge, or about to be wrapped as a present for someone else, I couldn't help just slice myself a square. BUT, that fudge was made with condensed milk and loads of sugar, which is probably why it was insanely addicting and now flash forward to today, I am allergic to dairy and intolerant to sugar. So this fudge is a little different, but still addicting and creamy.
I made a gingerbread fudge, using coconut oil, dates, nutmeg, ginger, cinnamon, coconut butter from Eating Evolved, vanilla, and even snuck in beet powder, from Love Beets. I personally think that chocolate and beets go very well together and you can barely taste the powder, you can just reap the benefits:
Help increase exercise / stamina performance
They contain a high content of iron which can help people who suffer from fatigue
Help with inflammation
Help with energy!
Rich in potassium
You can read more benefits here, on their website!
I love adding the beet powder into my smoothies, energy bites (like these chocolate coconut beet bites), or using it homemade salad dressings or pestos.
I also added Eating Evolved's Coconut Butter into the mix to give it a hint of coconut and make the fudge extra creamy. It's kind of hard to not eat this by the spoonful....Then topped off the fudge before letting it sit in the freezer to settle with their Midnight Coconut Cacao bar. I love this chocolate bar in particular because it contains no sugar and it is a little bitter, but has a rich dark chocolate taste. It goes perfectly with the fudge since it is already a little sweet from the dates!
This fudge is super simple to make! You just need to add all of the ingredients to your food processor, mix well until combined and then pour into a lined pan. Allow it to set overnight or for a few hours until it is set. You will need to keep this in the freezer because it will melt quickly because of the coconut oil! I pre-cut mine after letting it settle the first time and then when I want to eat it or serve it I just take it out of the freezer for a few minutes!
This is perfect for the holidays too!
What you need:
Yields: 9 slices
13.5 oz canned coconut milk, full fat*
1/2 cup coconut oil
1/4 cup Eating Evolved Coconut Butter
1 tbsp vanilla
1 tbsp Love Beet Powder
3/4 tsp. nutmeg
1 tsp. ginger
1.5 tsp cinnamon
Topping: 1 bar of Eating Evolved Midnight Coconut, shaved
What you need to do:
1. Add the above ingredients to a food processor. Blend until well combined. It will be on the thicker side/dense.
2. Pour into a 8X8 pan, lined with parchment paper.
3. Top off with Eating Evolved Midnight Coconut
4. Let it sit in your freezer overnight or for at least 5 hours.
5. Optional add ins: cacao powder, cacao nibs, or walnuts!
1. Make sure you use fall fat coconut milk or it won't be as thick/creamy if you are using light.
2. Taste test after blending, add more spices (ginger, nutmeg, cinnamon) to your taste preference.
3. It will melt somewhat quickly, so keep in freezer and before serving or cutting let it sit out for 5-10 minutes.