The secret ingredient to these magical squares of sweetness is coconut oil. Full of healthy fats, coconut oil not only supports the healthy functioning of your liver and kidneys, but also helps to boost your immune system.
Since this fudge is stored in your freezer, it has a long shelf life. Try having a square as a small afternoon or post-dinner snack, especially when you’re craving something sweet.
1/2 cup natural nut butter (we used peanut butter, but feel free to use almond, cashew, or even sunflower seed butter)
2 tablespoons coconut oil, softened or melted
2 tablespoons maple syrup or honey
1/4 teaspoon vanilla extract
Scant 1/4 teaspoon salt
- Combine all of your ingredients into a bowl, and stir until well-combined. If you find your fudge is hard to mix, try microwaving the bowl for about 15 seconds – this will make everything smoother.
- Pour the fudge into a container lined with plastic wrap or parchment paper. We used a standard bread loaf pan, but even plastic tupperware will work.
- Place the container into the freezer and allow 30-40 minutes for the fudge to set.
- After the fudge has completely hardened, remove from the freezer and let sit for 5 minutes. Using a sharp knife, carefully cut the fudge into squares (we made 8). Place the fudge into a baggie or tupperware, and store in the freezer until ready to eat.