Fun with Fudge

Still life with PB&J fudgeI eat berry fudge daily.

It’s my #1 strategy for maintaining ketosis on my ketogenic variation of the Autoimmune Protocol. And it’s yummy.

I’ve posted a number of fudge recipes:

  1. Avocado~Lime Blackberry Fudge;
  2. PB&J Ice Cream Cupcake Fudge;
  3. Strawberry Shortcake Fudge; &
  4. Blue~Raspberry Fudge.
  5. Basic Berry Fudge (scroll down).

But today I’m here to say that you can have even more fun with fudge. Here’s 4 ways:

Scary eyeball fudge 2

Scary eyeball fudge!

Hallowe’en Fudge

Scary bloodshot eyeball fudge… eat & be horrified!

For Hallowe’en fun, make a batch of Basic Berry Fudge with Blueberries. Put two fresh strawberries  in each muffin cup before you pour the fudge mixture in.

Refrigerate & cut each fudge cupcake, so each half can stare at you…

Fudge Candy

Fudge Candy

Fudge Candy

Fudge. Candy shaped & candy sized.

If you have a silicon mold for making gummies with grass-fed gelatin (see Pontefract Cakes & Raspberry~Rosehip Gummies) you can use it for fudge, too. Put the silicon mold on a baking pan or other flat surface, pour your fudge (any kind) into the mold & freeze. Once frozen, pop the candies out of the mold & store in the freezer or refrigerator.

Alternatively, use a mini muffin tin for your fudge.

Macronutrient Cupcakes

I know ‘macronutrient cupcakes’ is not a very sexy name.

However, if you’re at all nerdy about nutrition, it is pretty thrilling to find all your macros in something that looks & tastes like a cupcake.

You could technically live on these….

That recipe up tomorrow!

Macronutrient Cupcake!

Macronutrient Cupcake~

Ketotastic Fudge

This is the version I fudge I currently eat daily.

As my fudge recipes have evolved, they have become higher in fat & lower in carbohydrate, in keeping with my interest in a ketogenic version of the Autoimmune Protocol & in keeping fat as my primary food group.

This ketotastic fudge recipe decreases the ratio of coconut butter & increases the coconut oil. It also replaces some of the berries with avocado, which I assure you is not at all weird.

Unless you make it with blueberries & avocado, then the purple and green create a yummy but strange shade of grey. All the red berries make very pretty pink Ketotastic Cupcakes when combined with avocado.

This recipe also deviates from earlier fudge versions in that it makes a double-batch. Because mathematically speaking, more fudge+less time in the kitchen=happiness.

Ketotastic Fudge (AIP & WahlsPaleo+)

 from petra8paleo

Ketogenic Breakfast

  • 2 cups coconut butter
  • 2 1/2 cups coconut oil
  • 4 cups fresh or defrosted berries
  • 3 huge or 5 small ripe avocados
  • 2 teaspoons vanilla powder (optional)

Preheat oven to 300

You can use fresh or frozen berries. If the berries are frozen, defrost them to room temperature, or add them to the coconut oil & coconut butter to heat through.

In any case, warm the coconut butter & oil in the oven in an oven-proof bowl for 20 minutes.

Line 2 12-muffin tins with parchment muffin cups.

Add the berries & avocado (& vanilla powder, if using) to a food processor & whirl to combine.

Remove the coconut butter & oil from the oven & add to the food processor.

Whirl again until thoroughly combined & spoon the warm fudge mixture into each muffin cup.

Refrigerate or freeze the fudge in the muffin tins for a few hours or overnight. Transfer to a glass container or freezer bag & store in the freezer.

Toasted Coconut Variation

Extend the time the coconut butter & coconut oil spend in the oven from 20 to 40 minutes, until the coconut butter begins to brown. Proceed as directed.

Mini fudge cupcakes 2

Ketotastic fudge mini cupcakes~

18 Comments

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18 responses to “Fun with Fudge

  1. Meg M

    I very much enjoy your blog. I’m bummed, though, because so many of your recipes like the keto fudge involve coconut, and I’m apparently coconut sensitive. I wish there were another ingredient that could be subbed for the coconut oil and butter, but I just don’t know what it would be. 😦 Any ideas?

    • I totally hear you. Matthew cannot tolerate coconut either. He can tolerate red palm oil though. I’ve never tried it but, if tolerated, red palm oil might be a reasonable substitute for the coconut oil in this fudge. With red berries that could be quite striking! I’m not sure which AIP-friendly ingredient we could substitute for the coconut butter, though. I’ll mull it over & maybe do some weird experiments & get back to you. If you come up with any ideas let me know!

      • Miriam

        I know this is an old post but I was just wondering if you ever did find a solution to making a keto fudge without coconut? I’m AIP & trying to get more fat in my diet but its difficult without coconut. Thank you!

      • Hi Miriam. If you were able to reintroduce cocoa butter that might be a good substitute, but cocoa butter is not part of the elimination phase of the AIP, as I’m sure you know.

  2. You crack me up! I may have to start referring to you as ‘the fudge lady’…

  3. That would be okay with me! I could have a shiny outfit with a big Purple ‘F’ emblazoned across the front…

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  6. Diane

    I am curious…what is vanilla powder? Do you mean some kind of vanilla protein powder?

    • Vanilla powder is just powdered vanilla. Alcohol is not included in the Autoimmune Protocol, so some people avoid pure vanilla extract. Others just ensure the vanilla extract is cooked, so the alcohol is no longer present. You could take either approach in your fudge. If you source some vanilla powder just be sure it’s 100% vanilla & doesn’t contain any fillers. I use this vanilla powder: https://www.bulletproofexec.com/vanilla/

  7. Okay, I know it’s a bit after the fact, but I just the hit on this out today so I have to post now.

    I’m a huge fan of the berry fudge & I agree it is definitely one of your best inventions. Living in Florida with no air conditioning, I never really did the “warm in the oven” part of the berry fudge recipes, cuz, well, it’s Florida and it’s, you know — HOT.

    But we’ve had some cold weather lately (well, cold to us — close to freezing), which means my coconut oil is solid & so is the coconut butter, requiring some heat to even get them out of their respective jars. Having just roasted some carob-crusted cauliflower, I did the oven thing. Everything was quite warm, hot to touch in fact, when it hit the blender. It seemed to be little runnier than usual, but I just went ahead & made ’em up & stuck in the freezer.

    Just now had the first one from this batch for lunch: OMG! DO NOT OMIT THE “WARM THINGS UP” PART — TRULY NIGHT & DAY DIFFERENCE! Now I know why you named it “fudge” — the creamy smooth melt-in-your-mouth lusciousness.

    Thanks for sharing your journey with us!

    • My favourite temperature is exactly that at which coconut oil is liquid. Sadly, up here in Canada that only happens on the warmest summer days! I’m glad your cold spell had at least one advantage: improved fudge. On a cold day I’m in the habit of sticking my jars of coconut oil & coconut butter beside my slowcooker (if it happens to be on) to make it even easier to decant & measure them when I’m making fudge. They get so stiff when cold!

  8. Pingback: Hot Woman Shake (AIP & WahlsPaleo+) | petra8paleo

  9. Tammy

    Can you put them in a pan then cut them?

  10. Gayane

    Love your blog, Petra! Just made this fudge with huckleberries and black currants and they are sooo good! One question, from the pictures it does not appear that your fudge contains berry seeds or does it?
    Thanks for your time in sharing all of your knowledge!

  11. Pingback: Aussie AIP S’mores – aka the Passionfruit Roderick Sandwich – joannafrankham.com

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