Imagine a decadent dessert that's not only incredibly delicious but also completely guilt-free. This Chocolate Strawberry Fudge is a game-changer for health-conscious sweet lovers! Packed with rich, creamy almond butter, luxurious cocoa, and bursts of tangy freeze-dried strawberries, this recipe proves that healthy eating doesn't mean sacrificing flavor. Get ready to transform your dessert game with a treat that's paleo, vegan, and absolutely irresistible!
Prep Time: 10 mins
Cook Time: -
Total Time: 10 mins
Cuisine: Paleo Vegan
Serves: 16 pieces
Ingredients
- 1 cup almond butter
- 1/2 cup maple syrup
- 1/2 cup cocoa powder
- 1/4 cup coconut oil
- 1/2 cup freeze-dried strawberries
- Pinch of salt
Instructions
- Gather all the ingredients: 1 cup almond butter, 1/2 cup maple syrup, 1/2 cup cocoa powder, 1/4 cup coconut oil, 1/2 cup freeze-dried strawberries, and a pinch of salt.
- In a medium-sized mixing bowl, combine the almond butter and maple syrup. Use a spatula or whisk to mix them together until the mixture is smooth and well combined.
- Add the cocoa powder to the almond butter and maple syrup mixture. Continue mixing until the cocoa powder is fully incorporated and the mixture is uniform.
- In a small saucepan, gently melt the coconut oil over low heat. Once melted, remove it from the heat and allow it to cool slightly before adding it to the mixture.
- Pour the melted coconut oil into the bowl with the almond butter, maple syrup, and cocoa powder. Mix well until all ingredients are combined into a smooth fudge batter.
- Crush the freeze-dried strawberries into smaller pieces using your hands or a rolling pin. This will help distribute the strawberry flavor throughout the fudge.
- Add the crushed freeze-dried strawberries and a pinch of salt to the fudge mixture. Stir gently to ensure the strawberries are evenly distributed without breaking them down too much.
- Line an 8x8-inch baking dish with parchment paper, allowing some overhang for easy removal later. Pour the fudge mixture into the prepared baking dish.
- Use a spatula to spread the fudge mixture evenly in the dish, smoothing the top for a nice finish.
- Place the baking dish in the refrigerator for about 30 minutes to allow the fudge to set. If you prefer a firmer texture, you can leave it in the fridge for longer.
- Once set, remove the fudge from the baking dish using the parchment paper overhang. Cut into 16 equal pieces.
- Store any leftover fudge in an airtight container in the refrigerator for up to a week.
Tips
- Use room temperature ingredients for smoother mixing and better texture.
- When melting coconut oil, use low heat to preserve its nutritional properties.
- For extra crunch, reserve a few crushed strawberry pieces to sprinkle on top before chilling.
- Make sure to line your baking dish with parchment paper for easy removal and clean cutting.
- For a firmer fudge, freeze for 15-20 minutes instead of refrigerating.
- If the mixture seems too runny, add a bit more cocoa powder or refrigerate briefly before spreading.
- Use high-quality, organic ingredients for the best flavor and nutritional value.
- Allow the fudge to come to room temperature for 5 minutes before serving for the perfect texture.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 10g
Protein: 4g
Fat: 15g
Saturated Fat: 5g
Cholesterol: 0mg
