Fudge is by far one of my favorite holiday treats. I have fond memories of being very young helping my mom make dozens and dozens of batches at Christmas time. I have no idea what recipe she used. I know it involved a lot work , a gigantic mess, and a candy thermometer. (All of which are on my not-to-do list.)
I’m not all hung up on putting a healthy spin on every treat at Christmastime. There’s one or two traditional recipes I make very year that have all the sugar you could imagine. I’m okay with that. After all, it’s once a year.
When approaching treats during the holidays, it’s easy to think of foods as “good” or “bad”. Chronic dieters have this black and white approach.
What I’d like to shout from every roof top is that it’s not what you eat some of the time that matters. It’s what you eat most of the time that counts.
So then why healthy up a fudge recipe? This time of year I’m more into simplicity than anything else. If it takes a lot of time and effort you better bet I’m not going to do it.
It doesn’t get much simpler than three ingredients, does it? Is there sugar in this recipe? Sure is. (Even though pure maple syrup isn’t refined, sugar is sugar.) Do I advise eating three of four pieces in one sitting? No, that would be ridiculous.
This fudge is rich and decadent in spite of the simple and short ingredient list. If you savor and really enjoy it, one piece will likely do you just fine.
- 1 cup coconut oil (use refined if you don't like the taste of coconut)
- ¾ cup pure maple syrup
- 1 cup cacoa powder
- Melt coconut oil in a sauce pan on the stove
- Add melted coconut oil, cacoa powder, and maple syrup into a blender.
- Blend until combined.
- Line a bread pan with parchment paper.
- Pour the chocolate mixture into the lined pan
- Refrigerate until firm.
- Cut into 12 or 16 squares.
I hope you enjoy!