Tasty Tuesday: Oh F*dge!!

Fuuuudge. Is that a bittersweet word to you? It sure is to me.  I used to think and say, 'oh, no thank you. I don't like fudge…' Or I'd blame it on the nuts in most fudges. Of course, at the same time I'd sneak corners that didn't have those pesky nuts or I'd fall in love with the peanut butter or maple or peppermint fudges… Kinda like a secret affair. As you're thinking, I was the nutty one!

Well, now I'm pleased to openly admit that I like fudge AND make fudge!

Vegan/Paleo fudge that is.

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For today's late-night Tasty Tuesday, I'm sharing with you this delicious recipe that is sooo good you'll want to lick the bowl before the finished product. Or you may want to layer it on last week's Plantain Pancakes.

And it's simple.

Easy Paleo (& Vegan), just plain healthy Fudge

1 cup of almond butter (or nut butter of your choice, cashew works well too. I prefer creamy Trader Joes)

1/3 cup coconut oil (option to almost melt for easier mixing.. or not)

1/4 cup cocoa powderphoto 1

1/4 cup maple syrup

1 tsp vanilla

1/4+ sea salt ( optional/per preference)

photo 2Mix everything together! You could start with the nut butter and coconut oil and get them good and mixed til smooth. Then add the other ingredients-- look out for flying cocoa powder, add it slowly to be safe.  I like to toss in the salt last and I actually don't mind using a coarse sea salt, as it reminds me of a salted caramel type taste. Or omit it! Your call :)

You could line a pan with parchment paper or use mini muffin tins, lined or unlined. With all of the oil, I find that it won't stick to the sides.  Stick in the freezer and … ENJOY! photo 3

Storing them in the freezer is best to keep them solid.

And try not to eat them all at once!

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Until next time, don't knock the fudge this holiday season! Show your friends, family, and coworkers how this holiday favorite can be pure and 'healthy'!