Chocolate Fudge Recipe Two Ways (both gluten and dairy-free!)

FudgeFudge, being the holiday favorite it is, is so simple to make and can pair as a great gift to give your friends and family. I love making it because its so easy to customize and has minimal clean up– yay! My favorite this season is my “peanut butter” fudge. It tastes just like a peanut butter cup, but without the peanuts!  Also, all versions are dairy-free and you can make it nut free by removing the sunbutter or walnuts. Enjoy! Fudge Fudge Fudge 

Fudge (two ways) with Walnuts and "Peanut Butter"
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  1. 12 oz of dairy-free unsweetened cocoa (I use the brand sunspire), chopped
  2. 1/4 cup coconut oil
  3. 1/3 cup cocoa powder
  4. 4 tablespoons honey
  5. 1 teaspoon vanilla
  6. Optional: toppings-- 1/3 cup chopped walnuts, 1/4 cup sunflower butter
  1. In a double boiler, melt unsweetened chocolate, coconut oil, honey and vanilla until well combined.
  2. Add cocoa powder and mix well with other ingredients.
  3. At this point, you can either pour chocolate mixture into a 9x9 square glass dish and set in the freezer for 45 minutes. Or, continue to following steps for fudge with walnuts and "peanut butter" fudge.
For "Peanut Butter" Fudge
  1. Divide chocolate mixture by pouring half of it into your 9x9 glass dish (tilt dish so one of the dish is just the plain chocolate). Then, with the remaining chocolate, mix 1/4 cup of sunflower butter into it. Mix until fully combined. Then pour the mixture into the other side of the dish. *it's okay it a little integrates. Or, you may use two separate smaller dishes.
For Walnut Fudge
  1. In either chocolate mixture add chopped walnuts.
  2. After you add either additional ingredients, put the dish into the freezer for 45 minutes to chill. Cut and enjoy!
Jamie Danno

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