Chocolate Peppermint and Coconut Citrus Fudge

Chocolate Peppermint and Coconut Citrus Fudge

The holidays are my favorite time of year, full of excitement, friends and family, food, and entertaining. But it is also the time of year when we need to give our immune systems some support, not bombarding them with foods that are difficult to digest. So instead of making fudge with conventional ingredients like marshmallow fluff and white sugar, make these healthier versions. Your body will thank you.

These fudges are perfect for increasing your intake of heart-healthy coconut oil. Coconut oil contains lauric acid and other fatty acids that are very good for you. I try to eat 4 tablespoons of coconut oil every day. But aside from the practical benefit, these are beautiful and nourishing during the time of year when we usually eat a lot of refined sugar and flour during the holidays. If you make these for a holiday party, or even to simply have around at home for a sweet snack, you will find that you are able to curb the need for white sugar and white flour.

I really love it when I find a dessert recipe that is not only GAPS-legal but actually and truly very, very delicious. I mean really delicious, as in: you-don’t-have-to-have-real-food-tastebuds-to-appreciate-this delicious. And it is a really special day when I have not one, but two, recipes to share that are up to this standard. I have read coconut butter fudge recipes before, and I find these combinations below to be the most approachable and satisfying. Adding the shredded coconut to these makes them extra special. They have a lovely texture and flavor.

Chocolate Peppermint and Coconut Citrus Fudge

Chocolate Peppermint Coconut Fudge
makes one 9X9 pan

1/2 cup coconut butter (aka coconut spread) (buy coconut butter here)
1/2 cup expeller-pressed coconut oil* (buy coconut oil here)
1/2 cup cocoa powder (buy cocoa powder here)
1/4 cup thick, raw honey (buy set honey here)
2 teaspoons peppermint extract (buy peppermint extract here)
1 teaspoon vanilla extract (buy good vanilla extract here)
1 cup unsweetened, shredded coconut (buy shredded coconut here)

  1. In a food processor, combine coconut butter, coconut oil, cocoa powder, honey, peppermint, and vanilla until very well-combined. Add shredded coconut and pulse until combined.
  2. Spread mixture into a square glass pan**, smoothing the top evenly. Refrigerate for 30 minutes. Remove the pan, and cut into squares (if it’s too stiff, then let sit 10 minutes at room temperature and try again). Using a small spatula, loosen the individual squares. Store in the refrigerator in a container. To serve, remove from the fridge and let the chill come off for about 20 minutes.

*Expeller-pressed coconut oil is neutral-tasting, as opposed to virgin coconut oil that tastes like coconut. I prefer less coconut taste, but if you love coconut, go for the virgin coconut oil. They are both extremely good for you! (buy all kinds of coconut oil here)

**You can also line your pan with parchment paper and then lift the entire square of chilled fudge onto a cutting board to cut into squares. I prefer not to waste the parchment, but this method is very effective!

Coconut Citrus Fudge
makes one 9X9 pan

1 cup coconut butter (aka coconut spread) (buy coconut butter here)
1 cup coconut oil (buy coconut oil here)
1/2 cup thick, raw honey* (buy set honey here)
1 tablespoon citrus zest (lemon, orange, grapefruit, lime)** (buy a microplace here)
2 tablespoons citrus juice (lemon, orange, grapefruit, lime)**
1 cup unsweetened, shredded coconut (buy shredded coconut here)

  1. In a food processor, combine coconut butter, coconut oil, honey, zest, and juice. Process until very well-combined. Add shredded coconut and pulse until combined.
  2. Spread mixture into a square glass pan***, smoothing the top evenly. Refrigerate for 30 minutes. Remove the pan, and cut into squares. Using a small spatula, loosen the individual squares. Store in the refrigerator. To serve, remove from the fridge and let the chill come off for about 20 minutes.

*Use more honey for lemon, lime, and grapefruit. Use less honey for orange, since it’s naturally sweeter)

**It’s very fun to make two batches of this fudge, and use zest from two different fruits. I like doing one lemon and one lime; the flecks of color from the zest is gorgeous.

***You can also line your pan with parchment paper and then lift the entire square of chilled fudge onto a cutting board to cut into squares. I prefer not to waste the parchment, but this method is very effective!

These recipes both use coconut butter, also known as coconut cream concentrate and coconut spread. You can find jars of coconut butter at the Wilderness Family Naturals link in my resource page for a best quality coconut spread. Yum!

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