I am always modifying recipes and making my favorites Grateful Guts approved. Some dishes turn out much better than others. For instance, my grain-free, gluten-free, dairy-free, nut-free ginger snap cookies tasted so good. The texture though was awful. It was chewy and leathery and not comforting at all. Not sure there was enough coffee in the world to soften those to an edible consistency.
Anyway, I digress…the reason for this post is to share a super success. The best ever, Grateful Guts-approved fudge was created from a vegan recipe I found online. Admittedly I took inspiration from an existing recipe posted on www.babble.com, but the final product is all mine…and soon to be yours because even the worst cook in the word could make this super simple fudge.
¾ cup coconut oil
½ cup coconut butter
½ cup unsweetened cocoa powder, then add a little extra for dusting at the end
½ cup maple syrup
pinch of sea salt
½ cup freeze dried strawberries (any kind will work)
¼ cup chia seeds
2 tablespoons semi sweet mini chocolate chip (Enjoy Life is my favorite and allergen free)
Line a square pan with parchment paper that covers the bottom and all the way up the sides. My pan was 6” square.
Combine coconut oil and coconut butter in a double boiler until melted and smooth. Actually I just want to sound like a fancy cook. I do not have a double boiler, so I put a medium glass mixing bowl over a small sauce pan of boiling water. It works the same.
Add the cocoa powder to melted coconut mixture and whisk until combined, then stir in the maple syrup and salt.
Remove mixture from heat.
Add the freeze dried fruit, chia seeds and chocolate chips, gently stirring so the fruit does not break into powdery particles. Also, work quickly so the chocolate chips do not melt completely. They add good texture in the final product.
Pour mixture into parchment lined pan and refrigerate until set. Mine took a little over an hour, but the total time will depend on the size of your pan and how thick the fudge is.
Cut fudge into smaller squares. I like 2-3 bites per square personally, and no I do not have an exact size for that. The easiest way to do this is to life the fudge out of the pan using the parchment paper as a sling. Cut with a sharp knife.
Dust with cocoa powder to garnish.
Keep it chilled to maintain texture. Coconut oil starts to soften when it gets warmer than 76 degrees.