Gluten free and sugar free desserts often seem like a cruel April Fools joke. This recipe however is a keeper and makes a great sugar free dessert to help starve off sugar and dessert cravings. It is easy to make, tastes great, and has the approval of many of our patients.
This recipe is a great way to treat yourself when you are on the “advanced plan”: meaning you are looking to lose weight, improve nutrient density, and maximize your energy and overall healing by eliminating sugar, bad fats, and grains.
This recipe is not only easy to make but tasty…even for those who are used to sweet foods and new to healthy eating. It also provides a great balance of sweet, salty, fatty, and crunchy that satisfies the taste buds and offers a great alternative to high sugar desserts and pastries loaded with refined sugars and man-made trans-fats or rancid vegetable oils.
This recipe is also dairy and soy free and is open to customization.
Dr. Bronner’s unrefined organic coconut oil 30 Oz (or equivalent quality coconut oil)
Navita’s raw cocoa power 8 Oz
Redmond Real Salt – Just a pinch or to taste
Vanilla extract – 1 teaspoon
Wholefoods 365 brand Pure stevia extract liquid, non-alcoholic – 2 full droppers
Antioxidant trail mix – Optional, feel free to experiment with any combination. Reduce high sugar fruits such as raisons if you are looking for a lower sugar version.
- Melt coconut oil in sauce pain
- Mix in raw cocoa until dissolved completely
- Add pinch of salt – or to taste
- Add vanilla extract – 1 teaspoon or to taste
- Add two full droppers of stevia … or to taste
Mix ingredients then pour into a large flat bottom Pyrex container. The thinner the layer the easier it is to break up after it is frozen. 1/8-1/4 inch works best.
Add “antioxidant mix”. This adds great flavor and gives the fudge a chewy crunchy consistency.
Place tray in the freezer for 3 hours or until coconut oil is hard again. The fudge pops out relatively easily. Take the full piece and break with a butter knife into consumable chunks.