Description
Rich, melt-in-your mouth chocolate fudge that’s made in the freezer. Chocolate freezer fudge is so easy to make, no candy thermometer required. Plus, it’s packed with healthy fats, and is naturally sweetened.
Ingredients
- 1/2 cup unrefined, virgin, coconut oil
- 1/2 cup coconut butter
- 1/4 teaspoon kosher salt
- 1/4 cup tahini paste (see notes)
- 1/2 cup + 2 tablespoons real maple syrup
- 2 teaspoons pure vanilla extract
- 3/4 cup cocoa powder
- 1/2 teaspoon cinnamon
Instructions
- Prepare: Line a bread pan that has been lightly greased with parchment paper so that there is an overhang of parchment paper for easy removal. Alternately you could use small silicone molds for a fudge that’s in fun shapes.
- Melt everything together: To a small sauce pot add the coconut oil, coconut butter, and kosher salt. (NOTE: if the coconut butter is too hard to even get out of the jar then microwave the glass jar for 20 to 30 seconds until it is softened enough to remove it from the jar. Or, allow the container to sit in a bowl of hot water for 10 minutes). Turn the heat onto medium low and stir constantly until the coconut oil and coconut butter have melted. Remove from the heat.
- Stir in the remaining wet ingredients: Immediately stir the tahini paste until well combined, then stir in the maple syrup and the vanilla until well combined.
- Stir in the cocoa powder: Sift the cocoa powder and the cinnamon into the wet mixture – sifting helps to prevent lumps of cocoa powder in the fudge. Use a whisk to whisk everything together until it’s all well combined.
- Freeze: Pour the fudge into the prepared bread pan. Transfer the bread pan to the freezer. Freeze for 30 minutes, or until frozen solid. If using the small silicone molds then you might need only 15 minutes of freeze time.
- Cut: Once the fudge has frozen solid, remove from the freezer and allow the fudge to sit at room temp for 15 to 20 minutes (depending on how cold or warm your kitchen is). Use the parchment paper to remove the fudge from the bread pan. Use a large sharp knife to cut into squares. Keep in mind that you don’t want to allow the fudge to become too soft otherwise it is hard to handle. If using the silicone molds then you can simply unmold them.
- Serve: Serve the fudge immediately, and at room temp, after it has softened a bit, but not gotten too soft. See below for storage.
- Storage: Add leftover fudge to an air tight container that’s lined with parchment paper, stack the fudge and store in the freezer for up to 3 months. When you want to serve it, allow the fudge to come to room temp for 10 to 15 minutes, or just until softened enough to eat.
Notes
tahini paste: you can sub any other smooth, creamy nut butter or seed butter you like here. Just keep in mind that you may taste the nut/seed butter. The tahini paste doesn’t come through very strong making this a nice neutral dark chocolate fudge. Peanut butter would be good for a nice peanut butter cup flavor. Almond butter, cashew butter, and sunflower seed butter would also work with slightly varying results.
Maple syrup: You could maybe use honey in place of the maple syrup. Although, I have not tested this, so I can’t say for sure weather it will work because the consistency of honey and maple syrup are so different. The consistency of the ingredients matters for the end result that has a similar mouth feel as fudge.
Make sure to keep this fudge at in the fridge, and not at room temp for too long, especially if your kitchen is really hot. The fudge will kind of get melty on you. This isn’t the ideal dessert for traveling if you don’t have easy access to a freezer to store leftovers.
