Freezer Fudge is a rich, decadent snack or dessert made with a few simple ingredients! A simple & perfect sweet treat for any occasion, especially to curb your afternoon sweet tooth. Great to serve to friends or family with allergies.
Today, my sister (well, sister-in-law) Deanna is guest posting, her amazing Melt-In-Your-Mouth Freezer Fudge. And let me tell you, you won’t be able to get enough of this decadent treat. Deanna brought this chocolate to our family’s Easter gathering and I just feel in love. She said it was easy to do and Paleo friendly, dairy & soy free. What?! Really, it taste too good to be that healthy. But the reality is Deanna is an amazing cook & baker and all of her food is Paleo friendly.
I wanted to highlight her and my brother, because last year they opened FoCo F.R.E.S.H Farm. The idea behind FoCo Fresh Farm is to grow, love, nourish and share. F.R.E.S.H stands for Fort Collins Families Respecting Environmental Synergies at Home. They have goats, chickens, ducks and the cutest little farmer, my niece Eleanor all running around the farm. In addition, my brother, Joe and dad built a farm stand and this Saturday, May 16th they are having a Farm Stand Kick Off Party from 4-9PM. A fun-filled evening with local musicians, food trucks, kid crafts, bee experts and hive rentals, soil experts, holistic health care, games and more. Friends this is an event that you should not to miss, and it is FREE to attend! More information available at their website click here to get to Foco Fresh’s home page.
Deanna loves to treat her family to this Freezer Fudge after working on their farm. It has just the right amount of sweetness and is loaded with some of their favorites such as unsweetened coconut, hemp seed, dried currants, and cashews.
So go ahead and stop licking the computer screen and make this Freezer Fudge with ease, in your own home. The beauty of the recipe is its versatility, make it your own! If you like figs- chop in some figs for a chew. If you like ginger- sprinkle some powdered ginger for a kick. If you like fleur de sel- sprinkle on top for an added salty bonus. Get creative and enjoy licking your fingers while doing it.
XOXO San & Deanna
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- ¾ cup coconut oil, melted and cool
- ½ cup honey, raw and unfiltered
- 1 tbsp vanilla extract
- ¾ cup cacao powder or cocoa powder
- 2 tbsp. full fat coconut cream from can (omit, if you prefer a chocolate bark)
- 1- 1 ½ cups of combination of dried fruits, shredded coconut, nuts, seeds
- Optional additions:
- Give the chocolate pizazz by adding dried fruits (unsweetened shredded coconut, goji berries, cranberries, currant, raisins, etc.), nuts (pistachios, almonds, cashews, etc.) and seeds (sunflower, pumpkin, etc.). Add other flavors and extracts!
Using a double boil on LOW heat, melt the coconut oil. Remove bowl from stove and let cool for 15 minutes. Add the honey, cacao powder, vanilla and salt, and whip until no lumps are seen. Stir in the coconut cream.* Mix in dried fruits, shredded coconut, etc. Line a baking sheet for thin chocolate or an 8’ x 8’ pan for thicker chocolate with parchment paper and spread chocolate. Freeze for 15-20 minutes or until settled. Cut into desired shapes and store in a freezer safe container.
*The coconut cream will make the chocolate fudgy and could even be used as frosting. Without it, it will be solid freezer chocolate.
After whipping in the coconut cream, use it as chocolate frosting. Make sure the cake is cool before spreading.
Add a tbsp more coconut cream and I bet it would be fantastic as a layer in ice cream cake.
Spread between cookies and freeze.
Without the coconut cream: Once cool to the touch, try it as magic shell. Dip cookies in and freeze. How about nuts like almonds and pistachios, fruits like bananas and strawberries?