If you’re looking for the perfect Holiday treat -stop right here. This easy recipe is absolutely divine – rich, smooth & delightfully sweet.
Granting – they make the perfect gift. But plan on making extra – you’ll want plenty for yourself and the all your friends who stop by for season’s greetings.
Plus this fabulous fudge is gluten free, vegan, Paleo and dairy free. To top it off, it is one of the easiest recipes to make for the holiday.
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The Healthy Holiday Treat
Now if you’re wondering why you are craving chocolate, it might not be because you have a longing for sweets. The truth is, your body just may need the minerals found in cocoa. For example, cocoa is rich in calcium, magnesium, potassium, iron and zinc. It also contains essential monounsaturated fat (oleic acid), B-complex and fiber. Moreover, cocoa is a fabulous source of antioxidants, even more than acai or goji berries and blueberries.
In effect, the antioxidants in cocoa decrease oxidative stress and combat disease. And when it comes to fighting diseases, cocoa helps with lowering bad cholesterol, regulate blood pressure, prevent wrinkles, improves heart function and reduces your appetite.
For more info on the health benefits of chocolate: Organic Dark Chocolate – the Law of Attraction
Even WebMD has a fabulous article about chocolates medicinal properties: Health by Chocolate
So, the next time you have a passion for chocolate, think of all the health benefits that this wonderful food brings.
- • 1/2 cup raw cacao powder
- • 1/2 cup raw hazelnuts
- • 1/2 cup coconut oil (room temperature, not melted)
- • 1/3 cup maple syrup (or honey)
- • 1 teaspoon vanilla extract
- • Cocao nibs for topping (optional)
- Line a small glass rectangular baking dish with parchment paper.
- In food processor add cacao powder, hazelnuts, coconut oil, maple syrup and vanilla. Pulse until mixture is smooth about 2 minutes.
- Using a spatula, pour fudge mixture into lined baking dish. Spread evenly.
- Sprinkle with cocoa nibs if desired. See note*
- 5. Refrigerate until solid, at least 2 hours. Remove fudge from the baking dish. Cut into squares.
- Top with coconut or hazelnuts if desired.
- Substitute nuts for fruit such as cherries
- You can also substitute the almond or cashew butter for the hazelnut butter.
- To make mini cups – line a 12-cup muffin pan with recycled cupcake liners.
- Store fudge in airtight container in the fridge for 1-2 weeks.
- For freezer: Store in airtight container in the freezer for 1-2 months.
For the perfect healthy ingredients ~~~
- Organic Cocoa
- Organic Raw Hazelnuts
- Organic Coconut Oil
- Organic Maple Syrup
- Organic Vanilla Extract
- Organic Cocao Nibs
Fudge on white table: valeehill Smooshy Fudge (vegan) via photopin (license)
Stacked fudge: nettsu 365.229 – Cherry Coconut Fudge via photopin (license)
Fudge- sliced and whole: jules:stonesoup fudge 033 via photopin (license)
Raw Fudge with cherries: floridecires The perfect Christmas cake via photopin (license)
A lot of fudge: The Story Lady Bliss Fudge via photopin (license)