Snowflake Peppermint Fudge

I generally find that in the winter I tend to eat healthier: as it gets colder, I am more likely to crave nourishing soups, broth, warm home-cooked dishes, and steamed veggies with butter or ghee. In the summer, it generally is so hot in the kitchen that I don’t feel like cooking (and much less like eating a meal) and I tend to favor snacking over eating full meals.

With today being a cold, wintry day, and the snow starting to fall this afternoon with the plan to accumulate into several inches, you would think that I’d be wanting chicken soup and hot chocolate … well, the chocolate part was right in any case 😉 For some reason, lately I have been craving coffee in the worst way despite it being a couple months since my last cup. I don’t crave the caffeine; I just want the taste. However, I have found that coffee sends me into vomiting spells and so have been avoiding it. Today, though, I thought maybe a piece or two of chocolate could stop the cravings for a while. And so I made this super simple fudge recipe that is much healthier than my fudge recipes of past years (yes, I still remember – and taste in my mind – those recipes with marshmallow fluff, Velveeta cheese, and powdered sugar).

This recipe I initially found on the blog of Caroline at My Gutsy and tweaked it a little. It can be made as thin or thick as you like (I prefer thin). To make a thicker recipe, use a smaller pan.

For today’s snowy weather, I thought the name was appropriate. Make up a batch for yourself and enjoy the weather (or at least the chocolate)!!

 

Snowflake Peppermint Fudge

First layer:

4 squares (4 oz.) of organic Baker’s unsweetened chocolate

6 Tbs. organic coconut butter (or coconut manna)

6 Tbs. raw honey (to taste)

½ tsp. peppermint extract (or 2-3 drops of peppermint essential oil)

Pinch of sea salt

 

Second layer:

2 Tbs. organic coconut butter (or coconut manna)

¼ tsp. peppermint extract (or 1-2 drops of peppermint essential oil)

Shredded dried unsweetened coconut

 

1. Place unsweetened chocolate and 6 Tbs. coconut butter into a medium sized saucepan. Over low heat, melt the ingredients as you stir continuously. Remove from heat.
2. Add honey, peppermint, and sea salt. Mix until smooth (do not overstir).
3. Line a 9×13 glass pan with parchment paper (if you desire; I skip the paper) and then pour the chocolate onto it. Smooth to about ¼ to ½ inch thick across the dish. (To make a thicker fudge, use a smaller pan and do not smooth it as thin).
4. Add 2 Tbs. coconut butter to a small saucepan and melt over low heat, stirring continuously. Be careful that it does not burn. When the consistency is not as firm (similar to mashed potatoes or slightly thinner), remove from heat and stir in peppermint.
5. Drop small spoonfuls of white coconut butter/peppermint mixture over the chocolate mixture in the pan. Then, take a toothpick and gently swirl the white mixture into the chocolate, leaving a marbled effect.
6. Sprinkle with shredded coconut to cover lightly.
7. Freeze for about 10 minutes, until fudge has firmed up. Cut into 1-2 inch pieces. You can store it in the fridge in a tight container or leave in the freezer.

 

 

This healthy chocolate recipe has saved me many times from eating something much worse! When I get a craving for something sweet and chocolately, often a piece or two (or sometimes three) is enough to satisfy me.

 

 

For you chocolate lovers and GAPSters everywhere!

~ Alicia

 

** Note: I do not recommend the ingestion of most essential oils. Essential oils from your local health food store or supermarket are often marked with the label “Do not ingest” and can actually be harmful if you ingest them. Purity and knowledge of using essential oils is important prior to ingestion. For more information on essential oils, please feel free to contact me or visit my website: Essentially Sweet Thyme. Thank you!