Mireille's Journey To Health

REAL, FRUGAL, HEALTHY, and FUN!!!

Paleo Sweet & Hott Refrigerator Chocolate Fudge

Paleo Sweet & Hott Chocolate Fudge

Paleo Sweet & Hott Chocolate Fudge

I love fudge, and freezer fudge is too easy not make it.  I like fudge with texture and fun flavors.  This one was super fun to make.  I decided to give a little kick to the chocolate fudge mixture by adding a little cinnamon, and believe it or not, chili powder!  No worries, though.  It intensifies the chocolate.  It’s not weird or spicy.  It’s just chocolaty with a very mild kick.  The creamy mixture you see in the picture is a creamed cashew, coconut, and apricot mixture!  No worries there either.  It’s not too fruity.  The flavor combinations actually work together very harmoniously.

Mmmm.... Yum!

Mmmm…. Yum!

Ingredients:

1/4 cup unsweetened dried apricots

1/4 cup cashews

1/4 cup unsweetened, shredded coconut

1/3 cup plus 2 Tbsp coconut oil, divided

2/3 cup almond butter

1/2 cup chocolate chips (Enjoy Life are GF and DF)

1 Tbsp gelatin

2 Tbsp coconut cream

1/8 tsp salt

1/4 tsp cinnamon

1/2 tsp chili powder (use a whole tsp for more kick)

1 Tbsp honey

Directions:  Place apricots, shredded coconut, and cashews in an airtight container.  Cover with water and set in the fridge for 2-4 hours.  Don’t start on the fudge until the 2-4 hours are up.  After 2-4 hours, line about 7-8 cupcake holes in a cupcake pan with liners.  Begin making the chocolate fudge mixture.  Combine 1/3 cup coconut oil (save the other 2 Tbsp for later), almond butter, chocolate chips, and gelatin in a small saucepan over low heat, stirring frequently.  Once the mixture is thoroughly melted together, turn off heat.  Add coconut cream, salt, cinnamon, and chili powder.  Pour warm mixture into lined cupcake molds.  Set the cupcake pan in the freezer.  Immediately pull out the container with the apricots, shredded coconut, and cashews.  Drain the water, being careful not to lose the shredded coconut.  Scoop the apricots, shredded coconut, and cashews into your high-speed blender.  Add the last 2 Tbsp of coconut oil and the honey.  Blend until smooth.  It’s a bit difficult, at least it was for me, in my vitamix.  It’s a small amount, so I constantly had to push the mixture down toward the blade, but it works.  Once it’s completely smooth, scoop the mixture onto the already setting chocolate fudge mixture.  You can try to swirl it.  It’s a little bit difficult because the textures are different, but however you swirl it or plop it in there, it will taste amazing!  Store in the refrigerator until ready to serve.

 

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