Danielle Walker’s Christmas Fudge
Chef and blogger Danielle Walker‘s Christmas Fudge makes a great holiday gift! This fudge is gluten-free and dairy-free, but still packs a punch of flavor!
This recipe, adapted from her cookbook Against All Grains: A Year of Gluten-Free, Dairy-Free and Paleo Recipes for Any Occasion, can be made ahead of time. Just cover with plastic wrap once cooled and store in the refrigerator for up to two weeks, or in the freezer up to 3 months. Thaw in the fridge overnight before cutting into squares and serving.
Makes 24 fudge squares
1 cup pure maple syrup
1/2 cup coconut sugar
1/4 cup pressed coconut oil or ghee
1 cup raw cashew butter
6 tablespoons arrowroot powder
2 teaspoons pure vanilla extract
1/2 teaspoon fine sea salt
12 ounces unsweetened baking chocolate (100 percent cacao), chopped
1. Line a 9×13-inch baking dish with parchment paper and leave flaps hanging over the side of the dish for easy removal.
2. In a saucepan over medium-low heat, combine maple syrup, coconut sugar, and coconut oil. Stir until the coconut sugar melts and the mixture is liquid, about 5 minutes. Whisk in the cashew butter, arrowroot powder, vanilla, salt, and chocolate, and continue stirring over low heat until the chocolate melts and everything is well blended, about 5 minutes more.
3. Pour the fudge into the prepared baking dish and smooth the top with a rubber spatula. Chill in the refrigerator until set, about 6 hours. Cut into squares and serve.
Get more delicious recipes by heading to Pickler & Ben’s Recipe Archive!