Healthy White Chocolate Paleo Fudge
This White Chocolate Paleo Fudge is free of dairy, gluten and refined sugars and has all the texture of "real" fudge.
Servings: 8 servings
Ingredients
- ¾ cup pure maple syrup
- 6 ounces raw cacao butter (food grade) chopped (See Recipe Notes)
- 3 ounces virgin coconut oil
- ½ cup coconut butter (make your own by blending whole dried coconut in a high-speed blender or food processor until smooth)
- 2 teaspoons pure vanilla extract
- ⅛ teaspoon kosher salt
Instructions
- Line a standard loaf pan (for thick fudge) or an 8-inch square pan (for thinner fudge) with unbleached parchment paper and set it aside.
- In a small, heavy-bottom saucepan over medium heat, bring the maple syrup to a simmer and continue to cook, stirring occasionally, until the syrup is reduced by about half (about 5 minutes).
- While the maple syrup is reducing, in a medium-size heat-safe bowl, place the cacao butter, coconut oil and coconut butter.
- Place the bowl over a small pot of simmering water, making sure the heat-safe bowl doesn’t touch the water in the pot.
- Melt the cacao butter, coconut oil and coconut butter in the double boiler, stirring occasionally, until melted and smooth (about 5 minutes).
- Remove the bowl from the heat, and add the reduced maple syrup, vanilla and salt to the mixture, mixing to combine.
- The mixture will be thin and readily pourable, and will be dark in color.
- Pour the mixture into the prepared pan and smack the pan flat on the counter a few times to break any air bubbles that may have formed in the center. Place the pan in the refrigerator for about 3 hours, or until set. It will turn light in color as it sets.
- Turn the fudge out of the pan, and slice into squares before serving. Store any leftover fudge in a sealed container in the refrigerator or freezer.
Notes
In place of raw cacao butter, you can use 3 ounces (84 g) nonhydrogenated vegetable oil and 3 ounces (84 g) virgin coconut oil. The fudge won’t taste like chocolate, but it will still be delicious.