Tag Archives: coconut butter

Sweetheart Fudge ❤️

A sweet treat for your valentine, be it a spouse, a partner, or bff 🙂 The pink center is so cute, and the chocolate coating is so yummy. Healthier than store bought chocolates, I guarantee!

Adapted from various recipes from Chocolate Covered Katie.

Start with:
1/2 banana mashed
2/3 cup berries or 1/4 cup mashed
2 slivers of beet for color
6 tbs melted coconut butter
Vanilla 1/2 tsp
1/8 tsp salt
1/2 tsp cinnamon

Blend the above in a food processor untill smooth.

Scoop bite-sized amount into ice tray or muffin molds and freeze for 15 min.
Remove and form into balls.
Freeze another 10 minutes.

Make chocolate sauce to dip, mixing:
1 tbs coconut butter, melted
1tbs agave
1tbs Cocoa powder
1.5 tbs almond milk

Dip fudge balls in chocolate sauce and place on parchment paper. Drizzle sauce over each too, spreading around to cover completely.

Place in freezer again for another 15 min, then store in fridge until serving!

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Cocoa Truffle Bites

I don’t know about you, but I am a fool for chocolate. Fudge, brownies, chocolate, candy, I love chocolate. What is don’t love is all the sugar and hydrogenated junk in most dessert foods. I much prefer buying my own ingredients and knowing what is going into my body. But there SO no need to suffer to be healthy. Enter rich chocolatey truffle bites. You can use peppermint extract for a chocolate mint taste, but they are still great without it. Up to you! The coconut butter makes these rich and indulgent, and satisfying without great quantity, but they are guilt free being vegan, gf, and having zero added sugar! Woohooooo!

Crafted with concepts gleaned from Chocolate Covered Katie.

Combine well the following:

1/2 cup mashed fruit (I used half bananas half strawberries)
6tbs melted coconut butter
vanilla 1/2 tsp
1/8 tsp salt
1/2 tsp cinnamon
3 tbs cocoa powder
peppermint 1/2-1ml (optional, to taste)

Freeze this “dough” for 15 min to harden slightly. Take out and form into little round balls, sprinkle cocoa powder or powdered sugar on top (or roll in seeds or sprinkles of choice) then store in fridge until ready to serve! That is it! You an also freeze them if you want to keep them longer than a week or so.

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