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I made a big mistake this week. As I’ve written before, sugar greatly increases my anxiety and insomnia; however, for some reason, I thought it would be a good idea to eat some sugar-y, albeit tasty, treats literally right before bed. *eye roll* I woke up from a nightmare (which I never have) at 3 AM with a pounding heart, and couldn’t fall back asleep until 5 AM. Ugh! Why must my sugar monster haunt me so?! Especially at Christmas time…all the candies, cookies, sweet drinks, snacks, and fudge.
Growing up, fudge was always in ample supply at my house around the holidays; my sisters and I would always fight over who got to lick the spoon after my mom made it. To be honest, I will most likely enjoy some traditional fudge this season…but I will make sure it is not too close to bed time, and because I know how my body reacts to refined sugar, I will eat it sparingly. However, I won’t feel deprived because I’ll have my own vegan and refined sugar free fudge, too! This fudge is sweetened with maple syrup, which is high in antioxidants and nutrients, there is protein from the nut butter and dark chocolate, and plenty of healthy fats from the coconut milk and oil. I can eat a few pieces of this healthier fudge without feeling guilty… and it doesn’t hurt that it has a chewy and rich bottom layer topped with a melt-in-your-mouth chocolate layer. What can I say? I’m trying to stay healthy!
Two Layer Paleo Fudge
Makes one 8×8 pan.
- 1/2 cup unsweetened almond butter (you could also use peanut butter for a yummy classic flavor combo)
- 1/4 cup potato flour
- 1/4 cup pure maple syrup
- 4 oz dark baking chocolate (or you could combine baking chocolate with coco powder, but straight coco powder will make it lumpy…not that I speak from experience…)
- 4 tbsp full fat coconut milk
- 2 tbsp coconut oil
- 1 tbsp maple syrup
- Optional: flaky sea salt for topping
- Grease an 8×8 baking pan
- Combine all bottom layer ingredients in a small mixing bowl
- Stir together until well combined
- Using a rubber spatula, spread almond butter layer out evenly in the pan
- Combine all ingredients in a microwave safe bowl
- Heat for 30 seconds, stir
- Heat an additional 15-30 seconds if needed and stir again
- Once combined, the chocolate mixture should look like thick batter
- Using a rubber spatula, spread the chocolate layer on top of the almond butter layer
- Refrigerate for at least 2 hours
- Top with flaky sea salt, if desired, before slicing
- Store, covered, in fridge for a week
For more nut butter/chocolate combinations, check out my Peanut Butter and Chocolate Overnight Oats, Chocolate Banana “Nice” Cream, Wholesome Chocolate Chunk Cookies, and Chocolate Chip Peanut Butter Cookie Bars. And for more Christmas-time recipes, I recently posted my Molasses Cookies, and Death by Hot Chocolate. It doesn’t get more Christmas-y than fudge, and this fudge is dangerously simple, but since it’s basically a chocolate coated vitamin, there’s nothing to worry about! 😉 I hope your home is full of family, love, and all the warmth that this season brings. Oh, and treats! Eat all the treats…and enjoy your pinch of crazy!