Healthy No-Cook Mint Chocolate Fudge

Because I grew up in Korea, making fudge was not a family holiday tradition. However, I quickly learned from my friends that homemade fudge makes for a delicious and thoughtful gift. Traditionally, fudge consists of copious amounts of butter, milk, refined sugar and other flavoring agents, not to mention that the ingredients need to be boiled together in a pot. Now, what if I told you there’s a much easier and healthier way to prepare this delightful treat without sacrificing the rich and silky-smooth texture?

All you need is a food processor or blender. First, add the dried, unsweetened coconut flakes and process until they turn into a thick paste (this step requires some patience). The key is to pause and scrape down the sides frequently. This will prevent the processor or the blender from overheating. Once the coconut butter is formed, add in the rest of the ingredients and blend until smooth. All that’s left to do is to pour the batter into a pan.

While I used a loaf pan, feel free to use a different-sized pan depending on how thick you want your fudge to be.  I do suggest lining the pan with plastic wrap: Not only does it make cleanup a breeze, but also you can fold over the sides and press down to ensure the mixture is evenly distributed. Then, place the pan either in the refrigerator if you prefer a smoother, creamier consistency or in the freezer if you like your fudge hard. I hope this no-cook healthy mint chocolate fudge brings you joy and excitement during the holidays.

Healthy No-Cook Mint Chocolate Fudge
Yield: 12
Prep Time: 15 min

Ingredients:
2 cups dried, shredded, unsweetened coconut flakes
1/2 cup smooth almond butter
3/4 cup cocoa powder, unsweetened
3 tablespoons maple syrup
1/2 cup almond milk, plain, unsweetened
1 teaspoon peppermint extract
a pinch of sea salt

Method:

Place the dried coconut in the food processor or blender. Mix on high speed, scraping down the sides frequently, for about 10 to 15 minutes, or until a smooth, thick paste is formed. Pause occasionally, as the food processor may overheat.

Add in the rest of the ingredients to the processor or blender and process until thoroughly combined. The mixture should be silky-smooth. Add in more almond milk if necessary.

Pour the mixture into a small pan lined with plastic wrap (I used a loaf pan) and use a spatula to spread evenly. Place the container in the refrigerator or the freezer.

Per serving: Calories 133; Fat 11g (Saturated 1g); Sodium 20 mg; Potassium 59 mg; Carbohydrate 10g; Fiber 4g ; Sugars 4 g; Protein 4 g

 

Min Kwon, MS, RD, is a registered dietitian who specializes in food sensitivities. She has a passion for translating the science of nutrition into real-life, applicable advice and tips. In her healthy food blog, The Adventures of MJ and Hungryman, she focuses on sharing simple yet healthy recipes made from wholesome, REAL foods.

from Healthy Eats – Food Network Healthy Living Blog http://ift.tt/1QMsMPk