You know what helps cure the plague that's floating around my family?
And while I realize this post is a few weeks late (I mean, how fun would it have been to make homemade fudge for Christmas gifts?), I suppose it's better late than never.
And of course, my love of all things chocolate has no seasonal preference. I love chocolate in the fall. In the winter. In the spring. And in the summer. It's year-round love, really.
This fudge doesn't require any cooking, any heating, or any funky ingredients. The variations are endless, thus making it the perfect adaptable fudge for whatever type of chocolate you love the most.
You will need:
– 1 cup of high-quality butter, softened or 1 cup of virgin organic coconut oil
– 3/4 cup to 1 cup of raw honey, depending on how sweet you like your fudge
– 1 cup of organic cocoa powder
– 1 teaspoon vanilla
– Teeny pinch salt
Step One: Blend all the ingredients together in your food processor until very creamy.
Step Two: Spread the fudge into a parchment paper lined pan.
Step Three: Refrigerate until firm and keep there until you're ready to eat it.
Step Four: Slice. Savor. Enjoy.
See? I told you it was easy.
Why, yes, I'd love another piece. Thank you.
Adaptations include adding shredded coconut, peanut butter, chopped walnuts, peppermint extract, almond extract, or whatever it is your little heart desires! Apparently, my heart was feeling simple and boring, because I just made the plain ‘ol fudge. And it was still a decadent treat!
This recipe is wonderful – and proof that high quality sweet-treats don't have to be labor intensive.
Please, make the fudge. Eat the fudge. Enjoy the fudge.
It helps to ward off the plague I hear…
For other great meal ideas, no matter what your dietary restrictions, check out the meal planning service I use: Real Plans.
- 1 cup high-quality butter, softened or 1 cup of virgin organic coconut oil
- ¾ – 1 cup raw honey depending on how sweet you like your fudge
- 1 cup organic cocoa powder
- 1 tsp vanilla
- Teeny pinch salt
- Blend all the ingredients together in your food processor until very creamy.
- Spread the fudge into a parchment paper lined pan.
- Refrigerate until firm and keep there until you're ready to eat it.
- Slice. Savor. Enjoy.
Jess R. Monnette
Is there a reason that the cocoa powder and coconut oil that you used is organic rather than regular? Could you get away with regular? Also – does regular opposed to raw honey work?
Shaye @ The Elliott Homestead
Jess, of course you could use regular. I use organic because of the way that they are processed – they retain a lot more of their nutrients, and frankly, that’s just what I have on hand. Raw honey is great for the immune booster it provides, but regular pasteurized honey will work fine (it just doesn’t have the same health properties). Either way, the fudge is delicious and I’m sure Eve and Natali would love it 🙂 I’m feeling a Monnette/Elliott dessert night coming on…
Good Girl Gone Green
I make my fudge with coconut butter and coconut oil!! Yes it is so simple!!! 🙂
wow sweet posting and delicious look. yummy recipes and fantastic your idea i like that
Thank you do much for this recipe. My four year old has been on the GAPS diet for almost 2 years, and I have been looking for some Christmas treats for him. I made this tonight, and his face beamed when I told him that these were special treats just for him 🙂 Merry Christmas!
I stumbled upon your blog months ago and got hooked. I have tried several of your recipes – always the simplest (roasting/freezing cherry tomatoes, this FUDGE, OMG!) and they are incredible. Easy, delicious, soul-satisfying. I use my cherry tomatoes by thawing and smearing them onto sourdough pizza crust then on with our favorite toppings, and it is the best tasting pizza sauce imaginable. The fudge was pretty uninspiring fresh last night when I mixed it all together, but when I sliced it and plated it to bring to the office for coffeebreak this AM I snuck a few tastes and it is….there aren’t words. Eyes-rolling-back good, maybe.
I can’t wait to see your new cookbook, I preordered SO FAST because I know it is going to be unbearably amazing. Thank you. My next step is home-curing some ham and bacon – I printed off your recipes in the fall but haven’t worked up to trying it yet. I (weirdly) imagine our pigs softly calling to me from the freezer though, so soon. Soon. (And Amen.)
Well Shaye … after years of making fudge I am in shock with a recipe that you don’t have to cook it! Will definitely have to try it. And as a side note; I’ve been catching up on your emails and reading any blog entries that I’ve missed on Facebook; and I almost pre-ordered your cookbook for a second time! I realized I must have already ordered it when I tried to set up an account to buy it and was told that I already had an account. Sure enough … search through my financial data and there it was already ordered! Too funny … but a drag also, because I really wanted the e-book of your first cookbook. I was enticed! Anyways … I love your blog <3
I had no idea fudge was this easy can’t wait to try I know it will be good I trust you