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Naturally-Colored Dairy-Free Easter Fudge (dairy free and sugar free)
This Dairy-Free Naturally Colored Fudge is perfect for Easter or anytime. Fun for molding into any shape for more fun!
Servings:
48
Calories:
111 kcal
Course:
Dessert, Snacks
Cuisine:
Vegan, Keto
Ingredients
- 2 cups coconut oil
- 1 cup nut butter or seed butter
- 1/2 cup low-carb sweetener
- 2 teaspoons vanilla
- 1/4 teaspoon salt
Instructions
- Melt coconut oil in small saucepan over low heat.
- Add remaining ingredients to blender or food processor, add melted coconut oil and blend or process until smooth.
- Pour into an 8x8 baking pan (Other sizes can work as well; larger pans will yield a thinner fudge.) and freeze until solid. To make clean up easier, you can even shape the fudge "free form" on a baking sheet into whatever shape and thickness you like. You can also use molds or an ice cube tray if you prefer.
- Chill to set.
- Store in refrigerator or freezer to prevent softening.
Cup of Yum
Notes
- Sweetener: Any healthy sweetener, liquid or granulated, will work, but the sweetener amount in the recipe is for a 1:1 substitute for sugar. If you use something that isn't a direct substitution, you'll have to make adjustments. Honey and maple syrup are sweeter than sugar, so plan accordingly if you choose to use one of them. You may also substitute pure stevia extract or liquid stevia to taste. With stevia, start with a low amount and work your way up slowly, tasting after each addition. I recommend starting with 20 drops of liquid stevia or 4 scoops of stevia (see How to Use Stevia).
- Blender: For owners of high-powered blenders like the Vitamix, there's no need to melt the coconut oil before blending. Simply place all ingredients in the blender and process until smooth. The blender version will have a lighter color and smoother texture.
- Coconut Butter: Use extra coconut butter instead of nut or seed butter for AIP. Here’s how to make your own coconut butter.
- Pink/Red Fudge: For pink/red fudge, beet powder is an easier addition than beets – start with about 1/8 cup and add ’til you get the desired shade.
- Sweetener: Any healthy sweetener, liquid or granulated, will work, but the sweetener amount in the recipe is for a 1:1 substitute for sugar. If you use something that isn't a direct substitution, you'll have to make adjustments. Honey and maple syrup are sweeter than sugar, so plan accordingly if you choose to use one of them. You may also substitute pure stevia extract or liquid stevia to taste. With stevia, start with a low amount and work your way up slowly, tasting after each addition. I recommend starting with 20 drops of liquid stevia or 4 scoops of stevia (see How to Use Stevia).
- Blender: For owners of high-powered blenders like the Vitamix, there's no need to melt the coconut oil before blending. Simply place all ingredients in the blender and process until smooth. The blender version will have a lighter color and smoother texture.
- Coconut Butter: Use extra coconut butter instead of nut or seed butter for AIP. Here’s how to make your own coconut butter.
- Pink/Red Fudge: For pink/red fudge, beet powder is an easier addition than beets – start with about 1/8 cup and add ’til you get the desired shade.
Nutrition Information
Calories
111kcal
(6%)
Carbohydrates
1g
(0%)
Protein
1g
(2%)
Fat
12g
(18%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
2g
(10%)
Sodium
12mg
(1%)
Potassium
39mg
(1%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
1IU
(0%)
Calcium
18mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 48 Serving
Amount Per Serving
Calories 111
% Daily Value*
| Calories | 111kcal | 6% |
| Carbohydrates | 1g | 0% |
| Protein | 1g | 2% |
| Fat | 12g | 18% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Sodium | 12mg | 1% |
| Potassium | 39mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 1IU | 0% |
| Calcium | 18mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.