Baby White needed more coconut oil in his diet. I knew this, but wasn’t quite sure how to get more into my daily dose of food. Sometimes I cook with it, but for the most part, Olive Oil is just more convenient for me. So I looked around and finally came up with my own fudgy concoction – it turned out to be not only a treat for me, but beneficial for him!
This recipe was adapted from PaleOMG’s version – it contains different ingredients and much less sweeteneer, so I didn’t feel like it was as much an indulgence, as a healthy addition to my daily diet! And isn’t her photo just lovely? I wish I could photograph things this professionally!
Black and White Fudge
- 1 1/4 Cup Coconut Oil
- 1/2 Cup Almond Butter
- 1/2 Cup Sunflower Seed Butter
- Scant 1/8 Cup Maple Syrup or Honey (I did half and half)
- 1/2 Cup Unsweetened Shredded Coconut
- 5 Heaping Tbsp. Cocoa Powder
- 1 tsp. Vanilla
- 1/4 tsp. Stevia Powder
- Pinch Salt
- Handful of Enjoy Life Chocolate Chips
- Extra Sprinkle of Shredded Coconut
Using a food processor, mix coconut oil together until creamy (this does not need to be melted beforehand). Add Nut Butters, Shredded Coconut, Vanilla, Honey/Maple Syrup, and just a dash of Salt. Mix all until fully combined. Pour half the contents into a bread pan and smooth out evenly. Place in the freezer to harden.
While this is setting, add Cocoa Powder and Stevia to the food processor. Once everything is incorporated, add a pinch of Salt, mix again, and then pour this onto the now hardened bottom layer. Sprinkle with Chocolate Chips and Shredded Coconut, and place back in the freezer for 10-15 minutes. Store in the refrigerator after you’ve enjoyed your daily dose of Coconut Oil!