Healthy gluten free fudge means no added sugar (but still, lots of sweetness – so confusing!). I dare say … it’s even Paleo fudge (isn’t it? so many rules that … more
Healthy gluten free fudge means no added sugar (but still, lots of sweetness – so confusing!). I dare say … it’s even Paleo fudge (isn’t it? so many rules that I get confused). And it’s rich, chocolately, and positively toothsome. Plus, it is so satisfying that I dare you to overeat this particular gluten free fudge. You’ll need a couple kinda special ingredients, but then you’ll want to make this every single day. Even though it calls for a food processor. Which I hate to dry. Even with all the tips you gave me for how to dry it effortlessly. You’re so good to me, and still, I tantrum about my food processor.
Fudge just isn’t fudge unless your teeth leave tracks in it when you take a bite. That’s a rule. Well, that’s my rule. And I am a stickler for it, so I made it happen here.
I put this fudge in a category with my Paleo-style Almond Flour Chocolate Chip Cookies. They are not low-calorie, but they don’t kick up carbohydrate cravings since they’re, well, low in simple carbs. So I’m satisfied after just a taste. I only have so much will power (so do you! it’s science), so I like to keep it in reserve as much as possible.
Here’s how it’s done: super nutritious and naturally sweet dates + good-quality unsweetened chocolate (I used Scharffen Berger dark) + virgin coconut oil + Dutch-processed cocoa powder (I used Rodelle brand) + some cream. Blend, chill, roll out and press into shape, chill again, then slice. That’s it.
It’s solid at room temperature (thank you, unsweetened chocolate!), and needs no honey, no added sugar, no stevia, no nothin’. I brought this fudge, along with homemade marshmallow gluten free rice krispie treats, to an impromptu Memorial Day neighborhood get-together yesterday, and the fudge got the most ooooohs and aaaaahhhhhhhs. Here’s how to make your very own:
6 ounces unsweetened chocolate, chopped
6 tablespoons (3 ounces) virgin coconut oil
1 pound medjool or deglet noor dates*, pitted
1/2 cup (4 fluid ounces) cream or milk (not nonfat)
2 teaspoons pure vanilla extract
1/2 cup (40 g) Dutch-processed cocoa powder
*Medjool dates are sweeter and a bit more moist, but can be harder to find (I usually find them at my local Trader Joe’s). Deglet noor dates are a bit drier and less sweet, but they are plenty sweet for this recipe.
Place the chopped chocolate and coconut oil in a medium-sized bowl, and place the bowl over a small saucepan with about 1 cup of water that is simmering over medium-high heat. Allow the chocolate and coconut oil to sit above the simmering water, stirring occasionally, until the chocolate and oil are melted and smooth. Remove the bowl from the heat and set it aside to cool briefly.
In a large bowl, place the dates and cover with hot tap water. Allow to sit for 10 minutes, then drain the water and squeeze the dates to rid them of excess water. Place the dates in the bowl of a food processor fitted with the steel blade. Add the cream and the slightly cooled melted chocolate and coconut oil, and process until the dates are smooth (about 4 minutes). You may have to stop the food processor occasionally to scrape the mixture off the lid of the food processor and back into the bowl. Add the vanilla, and the cocoa powder, and pulse until the cocoa powder is absorbed and the mixture is thick and shiny (1 to 2 minutes).
Scrape the fudge into a medium-sized bowl, and place it in the refrigerator to chill for about 5 minutes. This will make the fudge easier to shape. Place the chilled fudge between two sheets of unbleached parchment paper and roll out into an 8-inch by 8-inch square, press the edges to square them. Place the fudge, still between the sheets of parchment paper, into the refrigerator to chill until firm (about 30 minutes). Slice the chilled fudge into 16 squares. Store any leftover fudge in an airtight container in the refrigerator.
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