Do you ever get a chocolate craving, but all you have in the kitchen are ingredients? This happens to me at least 3 times a day – I seriously have an addiction.
To satisfy my craving, I decided to make some fudge. But I wanted it to be healthy fudge.
I’ve been on a semi-raw food kick, as of late. I love eating foods either completely raw or mostly raw. This fudge recipe reflects my latest foodie obsession.
I’ve also been trying to weed-out all of the processed sugar from mine and my family’s diet. We’ve switched to sweetening all of our treats with raw local honey, molasses, or maple. We’ve always been big honey lovers, so the switch hasn’t been difficult.
I decided to name this fudge Persephone’s Fudge because it contains pomegranates. Persephone is my matron deity, so I always try to keep pomegranates on hand. I love using pomegranates in kitchen witchery, offerings, making homemade dyes, and just to have for an all-around good snack.
Here’s the recipe. Hope y’all enjoy!
- 1 cup raw Creamy Organic Nut Butter
3 tablespoons Virgin Organic Coconut Oil
- 1/3 cup Raw Local Honey (Maple Syrup works great for a Vegan alternative)
- Pinch of Himalayan Salt
- 1 tablespoon Ground Cinnamon
- 2 tablespoons Flax Seeds
- Arles from 1 Pomegranate
- 1/3 cup raw Cacao Powder
- Combine all of the ingredients together.
- Lay a piece of wax paper out onto a glass dish (cookie sheet works also).
- Grease your hands with some coconut oil and spread the mixture out onto the wax paper.
- Alternatively, just grease the pan really well before adding the mixture instead of using wax paper. This is what I prefer to do.
- Place the dish into the freezer and freeze for 4 hours, or overnight.
- Keep these in the freezer when not serving.
This fudge is a huge hit around my house. I will warn you, this stuff is extremely rich! One little bar of fudge will certainly fill you up!
This article contains affiliate links.