I have been working on aggressively removing sugar from my daily eating for quite some time, but am really pushing it these past 2 months. But I am not going to 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 are not going to 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 a 8×4″ bread pan with parchment paper, both ways. This will make removal easier. Or if you have a silicone ice cube tray, consider using it to mold the chocolate into cubes.
Take a heavy sauce pan, fill with water and place coconut butter jar (sealed) in it. Gently heat over low until the water is warm, and the coconut butter has melted. Stir well, it needs to be fully mixed up. Measure the coconut butter, 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 in the chocolate, stir until it melts and is combined, stirring carefully to not jostle the bowl.
Stir in the vanilla, then add the monkfruit 1 Tablespoon at a time, stirring well. Taste until it is sweet enough for your taste.
Scrape into the prepared pan.
Chill in refrigerator until firmed up. Cut into small bites, store sealed in refrigerator to stay firm. A small bite will satisfy.
These bites can be melted into a cup of coffee for a treat as well, on cold mornings.
Notes:
Look for 100% cacao or chocolate bars in the baking aisle. Nothing added. As well, sometimes sold in the fancy chocolate section.
Coconut Butter is sometimes sold in the peanut butter aisle, other times next to coconut oil, in the oil aisle. Many times the employees 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, know that it 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 to the eye!) that were crunchy. I like the texture though. But if you don’t, you can use other sweeteners out there, such as stevia or Splenda. You will need to add to taste, tasting often as you add each time. Monkfruit sweeteners can have a “cooling effect” to some people, where it gives the same feeling as when you eat mint products. ALWAYS keep monkfruit sweetened items far from dogs.
And last but not least, if you are not used to monkfruit type sweeteners, they can cause gas/tummy issues in some people as they get used to it – 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