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:
- Avocado~Lime Blackberry Fudge;
- PB&J Ice Cream Cupcake Fudge;
- Strawberry Shortcake Fudge; &
- Blue~Raspberry Fudge.
- 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 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 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.
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!
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+)
- 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.