THIS RECIPE IS GLUTEN-FREE & PALEO.
- 1/2 cup coconut oil
- 1/2 cup nut butter of choice (I'd suggest almond or tahini)
- 1/4 cup fancy molasses
- 1/2 tsp ginger
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp pure vanilla extract
- 1/8 tsp + 1 pinch coarse salt (for garnish)
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Place nut butter and coconut oil in a saucepan and heat on medium low for about 1 minute, stirring until just melted, and well combined. (Or microwave for 45 seconds in a microwave safe dish).
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Pour nut butter and coconut oil into a medium sized mixing bowl. Add all other ingredients to the bowl, including 1 pinch of salt. (Save remaining salt for garnish, after fudge had been frozen).
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Whisk until well combined.
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Line a 8.5" x 4.5" loaf pan with plastic wrap, pour mixture into pan and freeze for at least 1 hour.
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Remove from freezer, lift out fudge using edges of plastic. Remove plastic. Let stand for 5 minutes.
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Sprinkle slab with remaining salt.
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Cut into squares with a sharp knife.
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Serve fudge cold, straight from freezer. Store in freezer. ENJOY!
When shopping for ingredients, I try and stick to the 'Clean 15 and the Dirty Dozen' rule when it comes to buying organic fruits and vegetables. I have listed all ingredients simply by name, and have left off words such as "organic", "grass fed", "free-run" etc. I encourage you to do your own research and consume what works best for you.