For as long as I can remember I have loved one food in particular more than any other in the world. My love for this food started very young, but I believe it grew stronger when I became a vegetarian. I often used the excuse that since I didn’t eat fatty meats or fish, that I could make up for calories and saturated fats with this one incredible food. And I did. I do.
It is also the food that stopped me from becoming a vegan for many years because I didn’t know it existed without milk. But it does. ohhh how it does, and it’s tastier and more delicious than I could have ever imagined. It is delightful when frozen and sinful when melted. It is of course; Chocolate.
hello... lover
Funny story: In my formative years, I distinctly recall returning to school one day (or many days) after lunch only to have a friend of mine point out that I, once again, had brown smudges on the seat of my pants. Awkward. Devastatingly embarrassing when you’re in 6th grade. And let me tell you, 11 year olds do not take ‘I was eating chocolate and it fell onto my chair and melted’ as an excuse. No… The only logical answer to them was that, yes, you guessed it; I pooped my pants.
OH CHOCOLATE, you would think that at some point between having you stain all of my favourite pants and having you constantly, yet unknowingly, smeared upon my chin and cheeks I would curse you and attempt to cut ties. But no. I cannot resist you. Even in your messiest state, I will lick you from spoons, or forks, or even knives(!) putting my tongue (and dignity) at risk. But I digress…
A couple of months ago I discovered this ‘healthy’ chocolate fudge recipe. With only five ingredients and no refined sugar, this is one of the most delicious chocolate delights I have ever tasted. I’ve served it to many and not a one has said anything other than good things. It is divine. Please make it.
yes... there was cocoa powder EVERYWHERE
Chocolate Fudge
Adapted from this deliciousness
1 1/4 c. coconut oil (softened)
1/2 c. peanut butter (crunchy or soft)
3/4 c. maple syrup
1/2 c. cocoa powder (sifted)
pinch of salt
In a cooled bowl, combine the coconut oil and peanut butter. You can use an electric mixer, but I never do. Just mix ‘er up. When its thoroughly combined, add in the maple syrup and combine. Finally, add the cocoa powder and salt. Mix until combined and scoop the mixture into small cupcake moulds. If it’s a bit too thick, you can melt the mixture over a pot of boiling water until it is a pourable consistency. Once in the cupcake moulds, sprinkle a couple of grains of sea salt on top. Trust me… its a good thing.
Put the fudge in the freezer to firm up and then enjoy! It will never fully harden because of the coconut oil. Always melty and amazing.
xxx
...but can she bake 
Move over Reese’s Peanut Butter Cups!!! These are incredible! Next time I decide to be bad and make these I am going to try using almond nut butter to make these paleo approved 🙂 Thanks for the post!
These look awesome!
Hi, I was wondering if there is any substitute product for maple syrup? It isn’t easily available where I live.
Yes, you can definitely use Agave syrup. You can usually buy that in a health food shop. Alternatively you can easily make a simple syrup by heating up regular sugar and water and allowing it to thicken. You can look up a recipe for that through google, although be warned I have never used any of these substitutes so I’m not sure how the chocolate will turn out! Let me know if you try 😉