Super Fudge
Makes about 40 pieces
1 cup cocoa butter, melted
1 teaspoon vanilla extract
1 cup plus 1 tablespoon cocoa powder
3/4 cup creamy almond butter (or peanut butter)
1 cup agave nectar (or honey)
Melt cocoa butter by placing in a large (pyrex) glass bowl over boiling water. Stir in vanilla extract.
Once the cocoa butter has liquefied, add the remaining ingredients one at a time either stirring by hand with a wooden spoon or alternatively you may combine all of the ingredients in a food processor for a smooth fudge.
Transfer the fudge mixture to a large baking sheet or baking dish lined with waxed paper or plastic wrap. Smooth out the top surface with either a frosting spreader or spatula.
Refrigerate the fudge for about 30 minutes until it becomes firm. Cut into 1-inch to 1 1/2-inch squares.
Per Serving: 134 Calories; 11g Fat (5g SAT); 2g Protein; 9g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 1mg Sodium.
February 14, 2010
by Optimum WellnessComments
2 Responses to “ Super Fudge ”
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i love the above fudge recipe however ihave two questions! i have never heard of cocoa butter……..where can it be bought?
and what size baking sheet would i use to get rathr thicker fudge? thank you,in advance
Hi Diane,
You can buy cocoa butter at most natural food stores – or ask your local grocer. You can also find it a plenty online. We usually use an 8 x 10ish size baking pan. The fudge is already rather thick so you won’t want it thicker than about 3/4 of an inch to an inch thick.