When Lori, a good friend who blogs at What Runs Lori, sent me a sweet cookie package with some delicious almost-raw fudge, I knew that I had to have the recipe. Fortunately for me (and perhaps you), the recipe is so simple that it is easy to whip up a batch whenever those fudge cravings strike … which seems to be all too often this time of year.
Plus, the recipe is very flexible. Beyond the basic sweet and dense chocolate, Lori says you can add in any of the following to suit your tastes:
- Dried Fruit: goji berries, raisins, cranberries, or cherries
- Chips: chocolate, carob, white, or butterscotch
- Extracts: chocolate, mint, almond, or more vanilla
- Spices: cinnamon, cayenne, chili powder, coarsely ground black pepper, cumin, pumpkin spice, cardamom, or curry
Lori’s version calls for sunflower butter and almond butter, but you can always keep it nut-free by using all seed butters, or mix it up with some different nut butters. You can even replace the sunbutter to make it peanut butter freezer fudge if peanuts aren’t a problem in your household …
When re-creating Lori’s recipe, I opted for homemade sunflower butter, homemade walnut butter in place of the almond butter, and I tried it with carob powder instead of cocoa (see my version in the photo above and below, and Lori’s version in the picture following the recipe). Still delicious! But I have to admit, the peanut lover in me now wants to try this with peanut butter, cocoa, and honey. You decide how you want your fudge, and feel free to adjust the ingredients to taste. Since it is a no bake recipe, making modifications on the fly is not only easy, it’s encouraged!
Two clementines and two fudge bites – the perfect sweet snack!
- 1-1/2 cups sunflower butter
- ¼ cup cocoa powder (can sub raw cacao powder or carob powder)
- ½ cup maple syrup [Alisa Note: I think honey would be nice in this also)
- 1 heaping spoonful of melted coconut butter [Alisa Note: I used about 2 tablespoons. You could also sub coconut oil]
- 2 teaspoons vanilla extract
- dash sea salt
- ½ cup almond butter
- Combine the sunflower butter, cocoa, maple, coconut butter, vanilla, and salt in a bowl, and mix until thoroughly combined. Swirl in the almond butter. Press it into a container lined with plastic wrap, cover, and refrigerate or freeze until set. Cut into single servings, store in the refrigerator or freezer, and remove to eat whenever cravings strike.