NEW ORLEANS, La. (WVUE) - Food coach Jennifer Smiley shares her recipe for her healthy Holiday Chocolate Fudge.
- 1 Cup Pure Maple Syrup
- 1/2 cup coconut sugar
- 1/4 cup 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)
Line a 9 by 13-inch baking dish with parchment paper and leave flaps hanging over the side of dish for easy removal. 1. 2. In a saucepan, over medium-low heat, combine the 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 stirring over low heat until the chocolate melts and everything is well blended, about 5 more minutes. 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.