Need a homemade gift for friends or a treat to serve guests? Meriem of Culinary Couture reveals how to make rich, soft fudge with just four ingredients...
Four-Ingedient Healthy Fudge
By Meriem of Culinary Couture
So, word on the street is that fudge is hard to make—say what? Au contraire, my dears. Making fudge is very simple, especially with this four-ingredient recipe. Yes, you read that correctly—only four, none of which is sugar, butter, heavy cream or corn syrup. An added bonus of this ridiculously easy fudge is that it's healthy. I figure there's no way to escape all the baked goods that come with winter season, so you might as well make one of them guilt-free.
The stars of this delectable melt-in-your-mouth treat are coconut oil, honey, cocoa powder and almond butter. You just blend them all together using a food processor or immersion blender, then freeze for 15 minutes. Then, voila: perfectly rich, perfectly smooth, perfectly decadent, perfectly good-for-you fudge. The magical properties of coconut oil allow it to firm up quickly, while the almond butter prevents it from hardening completely. The result is a soft, classic fudgey texture.
And that's all there is to it, folks. No candy thermometer, no muss, and absolutely no fuss! Grab yourself a tall glass of milk and one of these babies and consider your chocolate craving cured.
Recipe: Four-Ingredient Healthy Fudge
Makes 9 squares
1/2 cup refined coconut oil, melted
1/3 cup honey
1/2 cup unsweetened cocoa powder
2 tbsp. almond butter
What to do:
Line a 6x6 inch pan with plastic wrap, extending it well beyond the edges on all four sides. Set aside.
In a small bowl, stir together coconut oil, honey, cocoa powder, and almond butter. Then, using an immersion blender, blend together ingredients until completely smooth. Pour mixture into prepared pan. Transfer to freezer and freeze for 15 minutes.
Cut into squares and serve immediately, or store in refrigerator until ready to eat.
Delicious. Thank you, Meriem!
P.S. More best recipes, including chocolate pudding and salted caramel brownies.
(Photos and recipe by Meriem of Culinary Couture. Thanks to Shoko for helping with this series.)