Never had freezer fudge? I don’t want to judge you or anything, but…why the heck not?
Okay, in reality, I just discovered ‘freezer fudge’ not very long ago. I’m notorious for having a horrible sweet tooth. To anyone who’s ever done the Whole 30, you know: the Sugar Dragon is real, ya’ll. So real. And with knowing that, imagine how hard it is for a professional Pastry Chef who has been in the business for the past 10 years, constantly covered in sugar and exposed and defenseless to cupcakes, scones, chocolate, ice cream, etcetcetc.
It’s my job to taste those things. Over and over and over again.
It’s a horrible job, really. But somebody has to do it… 😉
When I try to detox from sugar, it’s nearly impossible. Unless I don’t plan on making anything new and I would trust a product without tasting it first. Which I would never, ever, ever do. I’m a perfectionist and at times overly obsessive when it comes to my work.
So I first heard of this so-called freezer fudge thing when I was reading a paleo magazine. I thought it was a really good idea, and I started making it and experimenting with tons of different recipes.
It’s so easy to make. (To anyone who’s ever made actual fudge, that stuff ain’t easy, right?) You literally just mix everything in a bowl and pop it in the freezer. The texture stays lovely, too. I especially like it on warm nights as a chilly, sweet treat.
You can make this and pop it into a plastic-lined tupperware container, freeze it, un-mold it, cut it, and call it a day. I really like to make them into small silicone molds (like these hearts). They’re really great portion control: huge plus. And they’re adorable: extra ++.
Most of the time when I’m craving something sweet, I’m totally satisfied with just the teeniest, tiniest little nibble. This is why these are so great. I do these sometimes with almond or cashew butter, and lots of different combinations. But I always make them naturally sweetened and use either honey or maple syrup. You can make these vegan by using maple syrup instead of honey. The raw cocao is really a dream in these. I swoon over the slightly bitter, deeply dark chocolate. Plus, the amount of health benefits it has is insane: hello Vitamin B1, B2, B3, B5, and B6. Seriously…who knew there were so many B’s? And also hello fiber, antioxidants, protein, and magnesium! Didn’t mean to leave you out.
I said it once and I shall say it again: this is my absolute favorite brand of raw cocao, and it’s also the best price you can find.
So whip up a batch of freezer fudge to keep in the freezer and have handy when that sweet tooth calls. You will feel much better about reaching for one of these than you ever would grabbing a processed, overly-sugary treat. Promise.
And it’s only 5 ingredients. Simplicity at its finest.
- ½ cup + 2 tablespoons natural chunky peanut butter (5.5 oz)
- ⅓ cup coconut oil, melted
- 1 tablespoon honey
- 2 tablespoons raw cocao powder
- pink Himalayan sea salt, for sprinkling
- Whisk cocao powder and honey into peanut butter. Slowly whisk in melted coconut oil and combine until there are no lumps of cocao.
- Pour into silicone molds or a plastic-lined tupperware container. Freeze until set, about 30 minutes.
- Unmold and cut into squares, if not using silicone molds. Sprinkle with pink sea salt.
Easily make it vegan by swapping the honey for maple syrup.
P.S. – Do you guys know about Yummly? It’s a fantastic way to find, save, and store recipes. It’s easy to use, too! And you can use the “Yum Button” right underneath this post under “Sharing” and “More.” Most other food blogs have a Yum Button, too, which makes saving the recipes that catch your eye a breeze!