Ohmygoodness. I’ve been dying to make this ever since this delectable treat danced on my taste buds at a girls night a few months ago. Creamy, airy, chocolately goodness. That’s probably the best and only way I know how to describe this marvelous creation. It definitely satisfies a sweet tooth and chocolate craving all-in-one. A perfect combination of almond butter, chocolate protein, agave, and coconut oil, this fudge is actually better than any fudge I have ever tried. (I actually don’t even like fudge.)
Let’s first talk about coconut oil. Although, it seems like a fad, coconut oil has been used in South Asian dishes for years. It makes excellent natural hair and skin moisturizer, as well as a flavorful oil in cooking and baking to replace hydrogenated oils such as vegetable oil. Coconut oil is unique in several ways. It’s completely solid at temperatures below 76 degrees Fahrenheit, it doesn’t become rancid, and the body treats and breaks down coconut oil, similar to other MCTs (medium-chain triglycerides). It requires less energy to absorb and utilize, but also helps the body feel fuller, longer as well as tackle fat.
Primal fudge. Adapted from practical paleo
What you Need:
1/2 cup coconut oil
1/2 cup Arbonne chocolate protein powder
1/2 cup almond butter
1/4 cup agave nectar
1/2 teaspoon vanilla
What to Do:
Melt coconut oil until liquid, but not hot. Adding all wet ingredients first, blend in Magic Bullet until well-blended. Pour into paper-lined muffin tin cups (about 1/8 cup of fudge per liner.) Makes 10. Freeze for 15 minutes. Store in a sealed container in the refrigerator.