Paleo Sunflower Butter Fudge
I am very curious (which fuels my internet addiction). I have never made fudge before. I think the only thing I knew about fudge before now was that it’s super yummy and has enough sugar to rot a tooth straight out your head. Not a bad thing if you really love insulin spikes. I am always on the look out for ways to enjoy yummy things in a healthier way.
Side note: this is not healthy, it is relatively low in sugar so we will call it healthIER. Broccoli is healthy..fudge, never.
If I didn’t spend so much time blog stalking, I would never become obsessed with things like making fudge. Damn you internet.
I am big fan of this fudge. Seriously. I love it. I think it needs more Sunflower butter though to be officially called sunflower butter fudge. I will experiment with that but until then, try this. One reason why I really love this recipe is because it’s sweet but not cavity inducing sweet. Chocolate is definitely the star of this fudge. And by using unsweetened chocolate, we really get to control the sweetness level. If you prefer a more intense sugar bomb, then by all means, use bittersweet chocolate chips. Amaze-balls!
Recipe: Paleo Sunflower Butter Fudge
adapted from the how sweet it is blog
- 1 bar Ghirardelli 100% cacao, unsweetened chocolate bar (4 oz, broken into pieces)
- 1/2 cup coconut milk
- 1/4 cup homemade sunflower butter
- 3 Tbsp Maple syrup
- 6 drops vanilla stevia
- In a microwave safe bowl, add all the ingredients.
- Microwave for 30 seconds, then remove and stir.
- Microwave again for 30 seconds, then stir. Repeat this process until the mixture is smooth. It only took about 1-2 minutes total.
- When it’s smooth, pour into a 5″x9″ loaf pan and smooth the top.
- Place in the freezer to firm up, about 1-2 hours.
- After its solidified, cut into squares and transfer to the fridge. Delicious!
Microformatting by hRecipe.