Chocolate-Walnut Freezer Fudge
April 30, 2012 in Candies and Confections
The great thing about giving up egg whites is that I’m inspired to try new recipes for treats without eggs! This fudge is ridiculously easy to make and delicious (addictive really, I had to stop making it because I couldn’t help myself). It has a melt-in-your-mouth texture thanks to the coconut oil and can be eaten directly out of the fridge or freezer (which means that even keeping it in the freezer didn’t slow me down!). These can be a bit delicate to cut into squares. I remove the entire batch out of the pan onto a cutting board and cut in small squares rather than rows to keep it from cracking. It helps to pre-cut them in the pan before they are completely set (say after about 20 minutes in the fridge).
Ingredients:
- 2 cups extra virgin coconut oil (this is a good time to break out the Gold Label)
- 1 cup raw or natural unsweetened Cacao Powder
- 1/3 cup Grade B Maple Syrup
(you could also substitute Honey
)
- 1½ cups Walnuts
(Raw or Roasted), roughly chopped
1. Whip coconut oil in the bowl of a standing mixer until fluffy (2-3 minutes).
2. Add cocoa powder and maple syrup and continue to whip until completely combined (about 1 minute, but you might need to scrape the sides a couple of times).
3. Add chopped walnuts and mix just to combine.
4. Spread into a 9”x9” baking pan. Chill in the refrigerator until set (at least 1 hour). Cut into squares and enjoy (store in the fridge or freezer).
Do you need help finding any ingredients? Check out Important Pantry Items for the Paleo Baker.
Why give up eggs?
I don’t tolerate them well. When I eat eggs, my psoriasis gets very red and itchy. I also can’t eat any vegetables from the nightshade family. Actually, the same goes for nuts and seeds but I can handle a little (except almonds, which I’m very sensitive to). Wish I had discovered paleo about 15 years earlier, then I might not have to be so crazy careful about everything I eat!
MADE IT! OMG it’s good. I used unsweetened ghiridelli cocoa powder and cashews. I also used paper lined muffin tins, so I can regulate portion size. These are awesome — thanks for sharing this recipe.
Yes, regulating portion size is definitely an issue!
I really need a “like” button from blog comments!
Taste was very good. Texture was a smooth chocolate which was good. I didn’t care for the melting on contact with the fingers and the oily mess.
Yes, that does happen with coconut oil. I enjoy the licking my fingers part myself.
Oooohhhh my goodness, the spoon from scraping the mixer is deluxe…. Even my fussy french dining chef boy who is super suss on paleo, had a lick. Can’t wait for them to freeze. Nom nom nom, thanks super much. Xxxx
I LOVE this recipe, but I add a few drops of peppermint oil (it only takes 2-3 drops!!) and a tablespoon of vanilla. I also put them in small baking cups which makes it easier to serve. Thanks so much for your wonderful web site!
Did you melt solid coconut oil to make 2 cups or was it 2 cups solid? I want to make this.
I guess if i had read the directions I would have known to use it as solid. LOL
I guess if I read all of my comments I would have noticed you already figured out the answer! LOL!
2 cups solid, sort of smashed into my measuring cup.
Oh, man…what a fabulous way to ingest a bunch of healthy coconut oil! Can’t wait to try this when I attempt to re-introduce chocolate.
I don’t have a standing mixer-what can I use instead?
Thanks
A hand mixer or food processor should work as well. Or, just get a good arm workout and whip it by hand.