Recently I found a delicious sounding Citrus Fudge recipe over at Our Nourishing Roots that I wanted to try. It looked so good, but I didn’t really have citrus on hand.
So I made up my own recipe, which I thought I would share.
[title]Ginger Cinnamon Fudge[/title]
makes one 9X9 pan
1 cup coconut butter (aka coconut spread)
1 cup coconut oil
1/2 cup thick, raw honey
3 tsp – 1 tbsp fresh grated ginger
2 tsp cinnamon
- In a food processor, combine coconut butter, coconut oil, honey, ginger, and cinnamon. Â Process until very well-combined.
- Spread mixture into a square pan, smoothing the top evenly. Â Refrigerate for 30 minutes. Â Remove the pan, and cut into squares. Â Using a small spatula, loosen the individual squares. Â Store in the refrigerator. Â To serve, remove from the fridge and let the chill come off for about 20 minutes.
*You can also line your pan with parchment paper and then lift the entire square of chilled fudge onto a cutting board to cut into squares. Â I prefer not to waste the parchment, but this method is very effective!
I took the entire idea for my recipe from Kendahl. She deserves the credit – I just made up the flavors.
It turned out really good. Except when I made it the coconut oil was too liquid and the whole thing separated so I had to heat it on the stove until everything melted evenly. Then it formed smooth fudge.
Hope you enjoy it!
This post is linked to Fat Tuesday.