I have been working on aggressively removing sugar from my daily eating for quite some time, but I have really been pushing it these past 2 months. But I will not lie, I still like a sweet bite, especially if it is also a fat that will help tame my hunger. I am not saying this “fudge” is for most people. It probably isn’t. You will not like it if you are used to full sugar, especially if you are not used to higher fat. But for me, it’s a really nice treat after working out.
Having said this, you can only carry this while hiking in cool weather. It needs to be 65° and under, or it will melt due to the coconut butter.
Coconut Butter Fudge
Ingredients:
- 4-ounce bar 100% chocolate*
- ¾ cup coconut butter
- 1 tsp pure vanilla extract
- Monkfruit sweetener to taste (Used ½ cup)*
Directions:
Line an 8×4″ bread pan with parchment paper on both sides. This will make removal easier. If you have a silicone ice cube tray, consider molding the chocolate into cubes.
Fill a heavy saucepan with water, and place a coconut butter jar (sealed) in it. Heat over low until the water is warm and the coconut butter has melted. Stir well; it needs to be thoroughly mixed up. Measure the coconut butter and add to a metal mixing bowl that will fit across the saucepan.
Pour out most of the water, leaving enough to act as a double boiler. Place the bowl on top, add the chocolate, and stir until it melts and is combined, stirring carefully not to jostle the bowl.
Stir in the vanilla, then add the monk fruit 1 Tablespoon at a time, stirring well. Taste until it is sweet enough to your liking.
Scrape into the prepared pan.
Chill in the refrigerator until firm. Cut into small bites and store sealed in the refrigerator to stay firm. A small bite will satisfy.
These bites can also be melted into a cup of coffee for a treat on cold mornings.
Notes:
Look for 100% cacao or chocolate bars in the baking aisle—nothing added. They are also sometimes sold in the fancy chocolate section.
Coconut butter is sometimes sold in the peanut butter aisle, and other times, it is sold next to coconut oil in the oil aisle. The employees often have no idea what it is and where it might be hidden, so online can be easier to find it.
While I like the monkfruit sweeteners, I know they can be gritty in cooked recipes. I don’t mind it, but it just does it – I’ve made lemon curd with it, and it made little snowflakes (visible!) that were crunchy. I like the texture, though. But if you don’t, you can use other sweeteners like stevia or Splenda. You will need to add to taste, tasting often as you add each time. Monkfruit sweeteners can have a “cooling effect” on some people, giving the same feeling as when you eat mint products. ALWAYS keep monk fruit-sweetened items far from dogs.
Last but not least, if you are not used to monk fruit-type sweeteners, they can cause gas/tummy issues in some people as they get used to them—it stops over time. So just know that. And don’t overdo the treats—don’t eat a tray of chocolate when you are going to share a tent, ya know?
~Sarah