Avocado~Lime Blackberry Fudge

Avocado~Lime Blackberry fudge 4The robins change their song when the Salmonberries are ripe.

Every year, I wait for the Salmonberry song. Not only does it mean Salmonberries, which I love, but it means summer is almost here.

This has been a sad year for Salmonberries on Vancouver Island. But based on the superabundance of Blackberry blossoms, we’re going to be in berry heaven in August. The Salalberries are coming along nicely, too.

Avocado~Lime Blackberry fudge 3

Whenever my kids do something awesome I attribute it to all the wild berries I ate when I was pregnant with them: Salmonberries, huckleberries, Thimbleberries, Salalberries & Blackberries. When they do stupid stuff, it’s non-attributable to prenatal berry consumption, of course.

Berries are the only fruit that is included as a daily food in the WahlsPaleo+. I love eating berries every day again.

As the WahlsPaleo + relies heavily on Coconut Oil to maintain ketosis, it only makes sense to put the two together. I explain a bit more about the Coconut Oil ketosis relationship in my first recipe in this series: Blue-Raspberry fudge.

Coconut Berry Fudge is one of my best inventions. I eat it every day, one (or sometimes one & a half) with every meal.

Eileen, from Phoenix Helix, shared that her husband freezes these (the Blue Raspberry version) as an AIP-friendly replacement for ice cream. Now I’ve started freezing them too.

This Avocado~Lime Blackberry is the version if make most frequently right now. It’s more refined, less sweet, more adult, but just as fabulous.

Not everything has to be adult & refined. My other current favorite version of berry fudge totally tastes like toast with Peanut Butter & Jam (without the toast or peanuts, of course!) It’s just sweet & simple nursery food. I’ll share the PB&J variation soon.~Avocado~Lime Blackberry fudge

Avocado~Lime Blackberry Fudge (AIP & WahlsPaleo+)

 from petra8paleoAvocado~Lime Blackberry fudge 4

  • 1 ¼ cups coconut butter
  • 1 ¼ cups coconut oil
  • 1  ripe avocado
  • ¼ cup lime juice
  • 1 cup blackberries
  • 1 cup blueberries

Preheat oven to 300

Warm the coconut butter & berries in the oven in 2 separate oven-proof bowls.

Whirl ½ cup warm coconut butter, ½ cup coconut oil, the avocado & lime juice in a food processor until combined.

Line a 12 muffin tin with paper muffins cups. Spoon the warm avocado mixture evenly into the cups.

Whirl the remaining ¾ cup warm coconut butter, ¾ cup coconut oil and the warm blackberries & blueberries in a food processor until combined.

Fill each cup to the brim with the berry mixture.

Refrigerate all day or overnight.

Store in the refrigerator (or freezer for ice cream-cupcake fudge!) 

8 Comments

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8 responses to “Avocado~Lime Blackberry Fudge

  1. Zoe

    Thank you, these look lovely, I will be making them for a Sunday treat tomorrow. I LOVE your blue-raspberry fudge. Will definitely freeze some of this batch. Day 21 of Wahls Paleo Plus and major health improvements! Hoping it continues… Fudge a great help in maintaining ketosis.

  2. Of salmonberries, huckleberries, thimbleberries, salalberries & blackberries, I am only familiar with the latter. Never a dull moment here at Petra8Paleo!!!

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  6. Beverly

    Could you please tell us what brand of coconut oil and coconut butter you use?

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