Black or White…Fudge that Is

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The holiday season is probably the most popular season for desserts. There’s cupcakes and cookies, breads and pies, chocolate and candy just about anywhere you go. While the delicious goodies taste good, they typically aren’t so good for us unfortunately. Sugar and wheat (gluten) are among the most harmful ingredients know to cause and increase inflammation which causes a whole host of problems and leads to many diseases within the body.

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Fortunately, you don’t have to forgo desserts during the holidays, but you might just have to bring your own to the party. Following are a couple fudge recipes that are perfect to serve at your party. They are low glycemic, meaning that they won’t cause your blood sugar to quickly spike and they have healthy fats so you’ll feel satisfied with just a couple pieces.

Raw White Chocolate Peppermint Fudge (*gluten-free, vegan, Paleo)

  • 1 c. raw cashews + 1 t. coconut oil
  • 1/4 t. sea salt
  • 3 T. coconut oil
  • 1 T. maple syrup (I used Nature’s Hollow Sugar-Free)
  • 1/2 t. vanilla extract
  • 1/4 t. peppermint extract
  • 1 1/2 t. Stevita (or sub stevia to taste)

Add cashews and sea salt to food processor and blend until cashew butter forms, stopping as needed to scrape the bowl (since it’s a small amount you shouldn’t have to do this more than once). Melt coconut oil and add 1 t. coconut oil to make for a smoother cashew butter. Once cashew butter is formed and smooth, add remaining ingredients and blend until smooth. Pour into lined small pan or onto lined plate and using a spoon, smooth into a square (size will vary based on how thick you want the pieces to be). Place in freezer and allow at least thirty minutes to freeze. Remove and cut into small squares. Makes about 12 pieces depending on the size of squares. *Best when served from the freezer or not too long after being at room temperature.

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 Raw Chocolate Fudge (*gluten-free, vegan, Paleo)

  • 1 1/2 c. raw cashews + 1 t. coconut oil
  • 1/4 t. sea salt
  • 3 T. coconut oil
  • 2 T. maple syrup (I used Nature’s Hollow Sugar-Free)
  • 1 t. vanilla extract
  • 1/2 T. + 1 t. Stevita (or sub stevia to taste)
  • 4 T. cacao (or cocoa) powder (adjust to taste-this is a darker chocolate with this amount)
  • 2 T. walnut pieces (optional)

Add cashews, cocoa powder, and sea salt to food processor and blend until chocolate cashew butter forms, stopping as needed to scrape the bowl (since it’s a small amount you shouldn’t have to do this more than once). Melt coconut oil and add 1 t. coconut oil to make for a smoother cashew butter. Once cashew butter is formed and smooth, add remaining ingredients, except walnut pieces, and blend until smooth. Once smooth, add walnut pieces and stir in by hand. Pour into lined small pan or onto lined plate and using a spoon, smooth into a square (size will vary based on how thick you want the pieces to be). Place in freezer and allow at least thirty minutes to freeze. Remove and cut into small squares. Makes about 20 pieces depending on the size of squares. *Best when served from the freezer or not too long after being at room temperature.

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Warm wishes for a happy, healthy holiday season!

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