Chocolate Strawberry Fudge (Paleo + Vegan)
Chocolate Strawberry Fudge (Paleo + Vegan) requires around 10 minutes from start to finish. This recipe serves 18 and costs 65 cents per serving. One portion of this dish contains approximately 3g of protein, 13g of fat, and a total of 147 calories. It is brought to you by Bakerita. It works well as an inexpensive hor d'oeuvre. It is perfect for Mother's Day. It is a good option if you're following a gluten free, dairy free, paleolithic, and lacto ovo vegetarian diet. 236 people were glad they tried this recipe. Head to the store and pick up cacao powder, coconut oil, strawberries, and a few other things to make it today. Overall, this recipe earns a pretty good spoonacular score of 55%. No-Bake Chocolate Fudge Fridge Cake (Raw, Vegan, Paleo), Easy Chocolate Peppermint Fudge (Gluten Free, Paleo & Vegan), and Decadent Chocolate Fudge Torte with Raspberries - Gluten Free, Vegan, Paleo are very similar to this recipe.
Servings: 18
Preparation duration: 10 minutes
Ingredients:
¾ cup (72g) cacao powder sift if there are lots of clumps
½ cup (112g) coconut oil use refined for no coconut flavor
1/3 cup (104g) maple syrup you can also use honey
¾ cup (192g) creamy almond butter or nut butter - cashew would also work well here
⅛ teaspoon salt optional
1 cup diced fresh strawberries
1 teaspoon vanilla extract optional
Equipment:
baking paper
baking pan
microwave
loaf pan
sauce pan
aluminum foil
whisk
frying pan
knife
Cooking instruction summary:
InstructionsLine a small baking pan with foil or parchment paper - I used a 9x5 loaf pan for a thick fudge. You can use an 8 square pan if you want thinner pieces.Melt coconut oil in a saucepan over medium-low heat or in the microwave for about 30 seconds to a minute. Whisk in the nut butter, maple syrup, cacao powder and if using, vanilla extract and salt, into the melted coconut oil until completely smooth.Pour mixture into the prepared pan and smooth it out to an even layer. Pour the strawberries evenly on top, pressing them in slightly. Refrigerate until chilled and firm, about 2 hours.Using a sharp knife, cut into squares. If desired, drizzle with melted dark chocolate. Store in an airtight container in the refrigerator.
Step by step:
1. Line a small baking pan with foil or parchment paper - I used a 9x5 loaf pan for a thick fudge. You can use an 8 square pan if you want thinner pieces.Melt coconut oil in a saucepan over medium-low heat or in the microwave for about 30 seconds to a minute.
2. Whisk in the nut butter, maple syrup, cacao powder and if using, vanilla extract and salt, into the melted coconut oil until completely smooth.
3. Pour mixture into the prepared pan and smooth it out to an even layer.
4. Pour the strawberries evenly on top, pressing them in slightly. Refrigerate until chilled and firm, about 2 hours.Using a sharp knife, cut into squares. If desired, drizzle with melted dark chocolate. Store in an airtight container in the refrigerator.
Nutrition Information:
covered percent of daily need
