Coconut Oil & Pumpkin Seed Butter Fudge
This recipe for fudge is fast and easy as well as gluten-free, dairy-free, nut-free, and vegan. It only contains 4 ingredients and is a delicious alternative to traditional fudge.
1/2 cup Omega Nutrition Coconut Oil
1/2 cup Omega Nutrition Pumpkin Seed Butter
1/2 cup organic cocoa powder
1/4 cup organic dark maple syrup
You could swap out the maple syrup for honey, but not if you wish to keep the recipe vegan. Agave syrup is also an option. Personally, I prefer dark maple syrup as I love the richness and flavour it lends to the fudge.
Similarly, you can also use bakers chocolate in place of the cocoa powder, if you want these to have a more chocolate-y taste. Just keep in mind that doing so will add extra ingredients to your recipe. Chocolate often contains common allergens as well as unnecessary additives. Always read the ingredients. I usually use the EnjoyLife brand as they specify being gluten-free, dairy-free, and vegan. There are others as well. In general, it is all together easier to keep it simple and just stick with cocoa powder.
Before you begin on the stove, find a suitable vessel for your fudge. Do not pick a cake pan or tray that is too large or else your finished results will be very thin. Use a loaf pan or tin that is a little smaller, and line it with wax or parchment paper. Now you are ready to begin.
To make the fudge, simply add all of your ingredients to a small saucepan and heat on medium-low. Stir continuously until combined and smooth. This will only take a couple of minutes. If using cocoa powder, be sure to use a whisk (If you opted to use chocolate instead of cocoa powder, you will need to be extra careful not to burn it and may wish to use a double boiler to be safe).
When the mixture is ready, carefully pour it into the lined pan and place into the fridge for at least 2 hours to settle and harden. You can also pop it into the freezer if you want it a little sooner (approximately 45 min).
Store the final product in the fridge and Enjoy!