Paleo Peppermint Fudge
Fudge has long been one of my favorite Christmas time treats! It’s not high on the list of diabetic friendly foods, though, because it’s so sweet. This recipe for Paleo Peppermint Fudge uses only a little bit of honey, and very dark chocolate, so there’s way less sugar than traditional fudge. It should be enjoyed in moderation, just like other healthy treats, but what a great option for someone like me! This fudge is really easy to make, and I think you’ll enjoy it. I love to munch on it after the kids go down. Mommy time!
I love using natural foods to make treats, because you at least get some health benefits along with the fat and sugar! The dark chocolate is high in antioxidants, the honey has flavonoids, and peppermint is soothing to your digestion. Coconut cream has anti-microbial properties to it, and is high in medium chain saturated fatty acids. Medium chain saturated fatty acids are easily metabolized and used as energy, as opposed to their long chained cousins, that are much harder to process. Enjoy this fudge without the guilt!
Check out the notes following the recipe for modifications to make gingerbread fudge, instead. On my first attempt at this modification I used way too much molasses! Yuck! A couple tablespoons should be just right.
Before we get to the recipe for the Paleo Peppermint Fudge I want to invite you to join with others who are making healthy changes. I’d love to walk alongside you in your journey towards wholeness and health! Jesus said, “I have come that they may have life, and have it to the full!” Freedom from food addictions is part of having a truly full life.
- 2.5 Cups 70% Chocolate Chunks
- 1 Cup Light Coconut Cream
- 1/4 Cup Raw Honey (can add a little more if desired)
- 1 Tsp Vanilla
- 1/8 Tsp Sea Salt
- 15 Drops Essential Peppermint Oil
- Combine all of the ingredients, except peppermint oil, in a large glass bowl. Microwave for 30 seconds, then stir.
- Continue to microwave in 15 second increments, stirring in between, until the chocolate is melted and the mixture is smooth. Stir in the peppermint oil when you're done microwaving.
- Pour the chocolate into a greased square glass baking dish, or silicone mold. Press nuts into the top, if desired. Place it in the refrigerator until the fudge has set up. Enjoy cold or at room temperature!
If you'd like to make gingerbread fudge replace half of the honey with molasses, and the peppermint with pumpkin pie spice.
