Paleo Fudge: Healthy Holiday Makeover

Hint-O-Mint- Paleo Fudge

Cranberry Crisp- Paleo Fudge

Healthy Holiday Makeover

Paleo Fudge ~ Two Heavenly Ways ~

Hint-O-Mint & Cranberry Crisp

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<—Contains: Shredded Coconut and DoTerra’s Peppermint oil.  Maple Syrup was used here to sweeten.

 

Contains: Dried Cranberry—>

 Honey (instead of Maple Syrup)….

and Real Cacao Powder

 

 

 

 

Great news for us busy bees: this recipe was so simple, quick, and all around easy!  It’s a great dessert that even the kids can (and should) help make.  

Get creative with it! Chocolate anything is a great and welcomed gift to give this Season!

A good friend of mine, Jessica (you can find her on www.begintobreathe.com), and I decided to experiment together! Both of having kids, food sensitivities, and being health conscious Paleonistas, we wanted to create the perfect makeover fudge!

We picked two combos: mint-coconut and cranberry, because it’s what I had in my cabinets. I next intend to try using melted chocolate chips or a baking bar (like Enjoy Chocolate Chips, or any Organic Dark Chocolate).  This is because I found that the final product melts if not refrigerated after frozen.  I think chocolate bar/chips would stay firm at room temperature.

I wanted to experiment with the different natural sweeteners, just for kicks. I actually think I like the honey better.  The mint  & chocolate combination, however, was amazing… sweetened with maple syrup, but I am partial to anything mint-chocolatey, so I recommend you try it all for yourself.

We also used a real cacao powder for the cranberry version, and used up my trader Joe’s cocoa powder for our mint-coconut chocolate version.  The TJ’s cocoa tasted more “milk chocolatey” in my opinion. Real cacao was more like dark chocolate. (both yum!)

 I imagine you could use a quality orange oil for orange-chocolate. As well as opt for the traditional walnut version, or other nut addition would be absolutely great with your basic recipe below.

 

Basic Paleo Fudge Recipe:

• 1/2 cup organic extra virgin coconut oil
• 1/2 cup high quality cocoa/ cacao powder
• 1/2 cup smooth almond butter
• 1/4 cup raw honey or maple syrup
  
• 1/2 teaspoon high quality vanilla extract
  

First, melt coconut oil if solid. Blend all ingredients together in a food processor or blender could work.  Pour into lined muffin tins filling them about a half-inch full. Chill in refrigerator for 30 minutes or freeze for 10 minutes.  When firm, remove.  Store in a sealed container in the refrigerator. *tends to melt at room temperature if left too long.

 ADD IN’S: 

Mint: 2 drops of DoTerra’s high quality oil (yes that’s it! 2 drops! Potent stuff!)

Cranberry: 1/3 cup dried cranberries

Hint-O-Mint additions:

DoTerra’s Peppermint Oil

• 2 Drops of Doterra’s Peppermint Oil

  

• Maple Syrup was the sweetener

 

 

Cranberry Fudge Additions:

• 1/3 cup dried cranberries

• Raw Honey as the sweetener