Fudge…the creamy, rich squares of pure decadence we might associate with the holidays (or with trips to grandmother’s house). A little sure went a long way, but still…. With versions that typically call for everything from three cups of sugar to marshmallow fluff to sweetened condensed milk, fudge isn’t exactly a realistic Primal option. In fact, however much we may have loved it as kids, most of us have tastes too far adapted from this level of sweetness for it to hold the same temptation anymore. (Does anyone’s teeth hurt right about now?)
But that was then. This is now—with a whole different, Primal take on this classic. We happen to think this recipe is what fudge was always meant to be—all the rich texture and creamy feel (from healthy fats)…with a fraction of the carbs. Enjoy!
- 1 packet of Primal Kitchen® Collagen Peptides (optional for nutrition benefit)
- 1/2 c organic tahini
- 3/4 c organic coconut butter
- 1/4 c SunButter (no sugar added)
- 1/2 fresh vanilla bean
- 3 tbsp maple syrup
- 1/2 bar of unsweetened chocolate
- Sea salt flakes to top
Melt and mix everything (except the chocolate and salt) in a double-broiler. Let cool to room temp.
Chop the chocolate into chips and stir into fudge mixture.
Pour into a silicon cube tray, sprinkle with salt flakes and let chill in the fridge until super firm.
*Store covered in the fridge.
Nutritional Information (per serving):
- Carbs—9 grams
- Fat—27.5 grams
- Protein—7 grams
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