Thursday, March 29, 2012

Quick SunButter Fudge


 I used to buy Trader Joe's house label sunflower seed butter for my kids. It's manufactured by SunButter and is identical to their regular spread, but less expensive. It always bothered me, though, that the product contained evaporated cane juice. I've since been shelling out a little more money and stocking up on SunButter organic spread on Amazon; with Subscribe & Save it's less expensive, and is not only organic but has no added sweetener.

Lately I've been trying to avoid too many Paleo sweets. I find myself making them more than I'd probably like, which I will blame on my kids! I'd rather they eat my homemade Paleo treats than packaged junk. The good thing about today's recipe is I make it in individual portions, and can thus keep myself from over-indulging ;)

This recipe for fudge is one I turn to quite often, as it's so easy and versatile. Today I made a portion of the batch with carob powder and some without, resulting in some "plain" fudge and some that more closely resembles chocolate. I also stirred some ground flax and shredded coconut into the mix, and topped a few cups with chocolate chips for the kids.

SunButter Fudge

1/2 cup coconut oil
1/2 cup cocoa or carob powder (optional, if you want chocolate fudge)
1/2 nut or seed butter
1/4 cup raw honey, agave or maple syrup
1 tsp. vanilla or almond extract


Combine all ingredients in a small pot over medium. Heat, stirring constantly, until all ingredients are well blended. You can accomplish this off the stovetop, using an electric mixer.


Once you have a nice, blended mixture either pour it into silicone baking cups or an 8x8 pan lined with parchment paper. Freeze until firm.

6 comments:

  1. must try this! thanks for this recipe :)

    ReplyDelete
    Replies
    1. Definitely give it a whirl, Leah! One of our faves and so easy too. I love to have these in the freezer when my sweet tooth strikes.

      Delete
  2. Mmm. Just made a batch with almond butter, but no cocoa. Added some pecans. Deeeeelish!

    ReplyDelete
  3. These are awesome! I made them in cupcake liners and got twelve thin ones, which I think is the easiest way to store/portion them. I made the version with sunbutter and cocoa. I also added about a 1/2 tsp of salt to the mix before freezing just to cut the sweetness a bit and it worked great! Thanks for the recipe!

    ReplyDelete
    Replies
    1. Laura... love the idea of adding a little salt! I will borrow it next time I make this for sure.

      Delete
  4. I work at a school and we can't use coconut anything, is there a substitution?

    ReplyDelete