[pinit] It’s really January now! The kids went back to school this morning, and the gym was packed. It’s New Year’s resolution time! I won’t continue to distract you with red velvet chocolate chip cookies. I will do my part to show you that, just because you decided to eat Paleo-ish this New Year (or even full-on Paleo!), doesn’t mean you can’t have treats. And this White Chocolate Paleo Fudge is decadent. There’s no other word for it. Except healthy (unless you eat the whole thing at once, ‘course).
Did you just roll your eyes and say something like ‘white chocolate isn’t really chocolate?’ Myth! Real white chocolate is, arguably, more chocolate than dark chocolate. That’s right! The essence of real, deliciously smooth chocolate is raw cacao butter. I don’t bake with it too often as it is a bit spendy, but it’s so incredibly delicious that sometimes I just can’t help myself–especially when it’s January Paleo Time. (Don’t worry – if you don’t want/can’t buy/won’t buy raw cacao butter, I provide instructions for how to substitute for it in the recipe below.)
This Paleo fudge is just a few delicious things melted together (they’re dark in color when warm – don’t ask why since I don’t really know and I’ll feel foolish).
After it chills and sets, it turns light in color. Because it’s magical.
And it tastes like fudge! Smooth and toothsome, the kind of proper fudge that shows teeth-tracks when you bite into it. Proper indeed.
Know what else it tastes like? Real chocolate. That’s what. It tastes like you always knew white chocolate should taste, and is in fact the very reason why the commercial stuff that masquerades as white chocolate is so upsetting.
Oh, and in case I haven’t completely sold you on white chocolate Paleo fudge, try this Dark Chocolate Paleo Fudge. Fudge for everyone.
Maybe you’re totally into this raw cacao butter thing and want to use it to make your own Dairy Free White Chocolate. Do it! Happy New Year, friends!
Prep time:Cook time:Yield:8 very generous servings
1/2 cup (125 g) 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
1/8 teaspoon kosher salt
*Raw cacao butter is not cheap. If you don’t want to buy it, you can substitute it with 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.
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 (see photo).
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.
P.S. Do you have your copy of Gluten Free on a Shoestring Bakes Breadyet? Keep snapping those photos of your baking successes from the book! Then send them to me at contact [at] glutenfreeonashoestring [dot] com & I’ll include them in an upcoming post featuring YOUR gluten free bread! I’m amazed at your bread creations!