Coconut & Carob Fudge
You gotta know by now I like dessert :). And I used to love the fudge my grandma would make! It was always so rich and creamy. And, I figured the classic stuff is rich, so a better-for-you option needs to be too! You can play with the coconut sugar a bit to adjust the sweetness, or skip it altogether...it's definitely an optional ingredient! And with sweeteners of any kind, less is always more. The texture here is a bit more soft than traditional Fudge (which I prefer), so be sure to keep it refrigerated. Top with any AIP-friendly topping! I used Almonds here, an AIP re-intro.
•1.5 cups coconut butter
•1 cup coconut cream
•1/2 cup honey
•1 tbsp carob powder
•OPTIONAL: 1-3 tsp coconut sugar (depending on how sweet you need it! Trust me, a little goes a long way!)
- Place all ingredients in a food processor and process until well combined and smooth.
- Line a glass cooking dish (I used two small ones) with plastic wrap, pour the fudge mixture in, and refrigerate for several hours. I found it's best to refrigerate overnight!
- Remove from glass dishes, and cut into squares. Top with shredded coconut, a sprinkle of coconut sugar, or crushed almonds (AIP reintro).