Five Minute Freezer Fudge: Nut & Nut-free versions (paleo, gluten free, dairy free)

If you are familiar with coconut oil, you are aware that it melts at about 76° F. The cool thing about coconut oil's ever changing state is that frozen coconut oil makes for great candies and other goodies. I usually make candies out of coconut oil to keep in the freezer. I prefer these little frozen treats to baked goods, because it's easier to control how much I eat (and measuring is not absolutely necessary...and that is always a plus for me). If I see a batch of cookies staring at me every time I walk through the kitchen, I'll probably chow down on 3 or 4 a day. The candies are tucked safely in my over-packed freezer. If I really, really have to want some, I have to shuffle things around, potentially dropping jars on my toes, in order to grab a bite. (Truthfully, this has gotten a lot easier since my last Whole30. While I definitely enjoy some dark chocolate, this fudge, or something sweet occasionally, I don't indulge every night like I used to do. Now, I usually just eat some fruit. I love me some fruit.)

I remembered a recipe I saw for "healthy" fudge on Chocolate Covered Katie a year ago maybe. But I never made it. Don't ask me why. It must have been a momentary lapse in judgement. Or possibly because I made a cookie recipe from her site that included beans. Let's just say, I wasn't stalking those cookies to get another taste. (But her site is great, so don't let that turn you off. She has tons of creative and amazing looking recipes, especially if you love chocolate.) Anyway, I decided to try my hand at some coconut oil fudge. (I think Katie uses coconut butter in hers. Which is probably why I didn't make it...since I didn't know much about it at the time.) I feel like maybe I'm behind on this trend though. Every time I make something, I see tons of other versions streaming down my Facebook news feed. Oh well. More fudge is never a bad thing, right?

Okay, I will stop my rambling now. I'm sure you guys skipped ahead to the recipe. Instructions to make follow the three ingredient lists. Or just go ahead and print everything together HERE. These recipes don't make a ton of fudge (amount will depend on size you cut them), so double as necessary. Makes anywhere from 8-20 pieces depending on thickness/size. (If you don't like the taste of coconut oil, you can use a high quality expeller-pressed coconut oil which doesn't have a strong coconut flavor.)

Almond Butter Fudge
(dairy free) printable recipe

1/2 cup raw almond butter (or any nut/seed butter)
1/4 cup coconut oil* (coconut butter will work)
2 tbsp honey (to taste)
pinch salt or to taste (leave out if almond butter is salted)
1 tsp cinnamon (optional)
1/2 tsp vanilla extract
2 tbsp coconut milk (optional for creamier texture)


  
Chocolate Peanut Butter Fudge (dairy free)
printable recipe

*peanut butter is not considered paleo for those of you following a strict paleo diet*

1/2 cup natural peanut butter (or any nut/seed butter)
1/4 cup coconut oil* (coconut butter will work)
4-6 tbsp cocoa powder (or cacao)
2 tbsp honey (to taste)
1/2 tsp vanilla extract
pinch salt or to taste (leave out if pb is salted)
2 tbsp coconut milk (optional for creamier texture)




Chocolate Fudge with Banana and/or Avocado
(dairy free, nut free) printable recipe

1 small banana (or 1/2 avocado)
1/2 avocado (or more banana)
1/4 cup coconut oil* (coconut butter will work)
3-5 tbsp cocoa powder (or cacao)
2-4 tbsp honey (optional to taste)
1/2 tsp vanilla extract
pinch salt (to taste)






How to make:

Add all ingredients to food processor. Process until well blended. Scoop mixture into a parchment paper lined dish or into silicon molds. I used random plastic containers and mini loaf pans. The size of the dish will affect the thickness of the fudge so use a smaller pan/container if you want thick chunks and larger pan for thin fudge. Top with sliced almonds, chocolate chips, shredded coconut, or whatever else you'd like.

Freeze for 30-60 minutes (or until firm). Remove from freezer and pull parchment paper with fudge from container (or just pop from molds and you're done). Cut fudge into squares of whatever size you'd like. Return to freezer until ready to eat.

***Will melt if left too long at room temperature due to the coconut oil. Keep in refrigerator or freezer!***

Notes:

• I don't melt my coconut oil and use it straight from jar when it's semi-soft (but not melted). If yours is very hard, you may need to soften it first.
• I use a tbsp or less honey for mine. I used 2 tbsp (maybe slightly more) for the peanut butter ones for my young niece. The good thing about this is you can taste as you go. Taste mixture and add more honey if needed. If you're hardcore, don't add any honey at all (especially to the banana one which is sweet enough on it's own).
• If you use sweetened or salted nut butter, you might want to decrease or eliminate honey and/or salt. 
•  If you don't like the taste of coconut oil, you can use a high quality expeller-pressed coconut oil which doesn't have a strong coconut flavor.
• I have substituted coconut oil with coconut ghee (increasing amount slightly). You could also try just ghee, butter, or coconut butter. 

More easy no bake desserts:

• No Bake Coconut Banana Cream Bites
• No Bake Mini Coconut Lemon (or Berry) Tarts
• Dairy Free Double Layer Peppermint Bark
• Almond Pomegranate Bark
• No Bake Mini Pumpkin Pies 

Shared at: Make Your Own Mondays, Frugal Days, Sustainable Ways, and Allergy Free Wednesdays

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