It’s usually my job to come up with healthier desserts for church gatherings and special occasions… we happen to know quite a few people who are gluten intolerant, or try to avoid white sugar. This is a challenge that I love! But the truth is, I’ve always been a little overwhelmed at the idea of trying to make a “healthier” fudge, because fudge …is fudge! In fact, most of the recipes I’ve come across call for Sweetened Condensed Milk.
I did find a few Coconut Oil fudge recipes…which I ventured to try one or two of. I’ll spare you the details of what we thought 🙂 and instead introduce you to a recipe that we now *love* to make.
The first time I tasted this stuff was when a guy in our church made it for a small group choir rehearsal just before Christmas. Wow… good stuff! And when I asked for the recipe, he told me to combine equal parts of 3 ingredients.
3 ingredients! 🙂
Chocolate Peppermint Fudge
by Rhett A.
1 cup Organic Palm Shortening
1 cup Cocoa Powder
1 cup Pure Maple Syrup
I also added the following:
2 teaspoons Peppermint Extract (or a few drops pure Peppermint Essential Oil )
In a mixing bowl, blend the Palm Shortening until creamy, and then add in the Cocoa Powder, Maple Syrup, and Peppermint. Stir in the Chocolate Chips. Line an 8×8″ pan with wax paper, and tape over the edges. Spread the fudge into the pan, smoothing the top. Place in the freezer until firm (several hours). Remove the paper from the pan and cut into squares. Store in the freezer in an airtight container.
Makes about 30 small squares.
Other variations: For Coconut Fudge, substitute coconut extract, and unsweetened coconut flakes for the peppermint and chocolate chips. For Pecan fudge, substitute vanilla extract and finely chopped pecans (or other nuts) for the peppermint and chocolate chips. You can also create your own flavors – have fun!