Today Britney is back with us sharing her favorite, healthy fudge recipe for the holiday season. Enjoy! Thanks, Britney! :) xoxo, Stacia
When asked what my favorite Christmas treat is, I always say fudge.
There is just something about biting into a soft, gooey, creamy, chocolaty piece of fudge that makes everything right in the world. And while original dark is my absolute favorite, there are so many ways to get creative with each batch! A splash of peppermint extract? Sure! Crushed candy canes? Absolutely. Swirls of rich peanut butter? Why not? Personally I draw the line at crunchy walnuts interrupting my bites of rich, creamy fudge, but those are a classic option as well.
When my husband and I first got married, we decided that we wanted to make healthy eating a priority in our home. Food should be a source of nourishment, not a stress reliever.
And for the most part, we have stuck to our clean eating guidelines. We eat real food, made with real ingredients. No white sugar or flour, minimal meat, and no extra preservatives. It’s been a long journey, but one that I can honestly say has improved our life and health.
But that doesn't leave much room for fudge - what with its whole sticks of butter and pounds of sugar.
Until this recipe. Simple, full of healthy fats, and the perfect holiday treat to bring to all those Ugly Sweater parties that are so popular. (I mean, am I just supposed to have a closet full of ugly Christmas sweaters simply for this purpose?)
So anyways, the easiest clean eating fudge you will ever make. I mean it. Just throw it all in a saucepan to simmer for a couple quick minutes and pour into a pan to chill.
It’s as easy as… fudge.
Clean Eating Fudge
makes 1 6x6 pan
½ cup pure maple syrup
¼ cup coconut oil
¼ cup canned coconut milk
½ cup unsweetened cocoa powder
1 t. vanilla
pinch of salt
Additional mix-ins: crushed candy canes, nuts, peppermint extract, dried fruit
Directions: Add coconut oil, syrup, coconut milk, cocoa powder, and salt to a saucepan on medium low heat. Stir until oil is melted and mixture comes to a slight boil. Remove from heat, add vanilla, and stir in any mix-ins. Line a 6x6 baking pan with parchment paper or foil. Pour fudge into pan and chill 4 hours or overnight. Will keep for up to one week in the fridge in an airtight container.
Want more ideas for healthy, clean eating? Like me on Facebook at www.facebook.com/britneylynneammen.
Britney is an independent health and fitness coach with Beachbody. To find out more about how you can join one of her online fitness accountability groups, visit www.beachbodycoach.com/britneyammen or email her at firstname.lastname@example.org