What…you thought just because I’m about to take the bar exam that meant that I wouldn’t post a festive Valentine’s Day recipe? What kind of food blogger would that make me?? Oh no. Along with 8 hours of studying a day I’ve still been fitting in time in the kitchen. I’ve been trying to utilize the quickest and easiest recipes that I can find, and this one is just about as easy as a dessert can get.
This is one of those recipes that I call “magic” because it utilizes a healthy ingredient in a way that replaces a traditional one and produces an almost unbelievable result. These are vegan (gasp!), gluten-free (gasp!), and refined sugar free (triple gasp!). But their most important quality is extreme deliciousness.
- ½ c. unrefined coconut oil
- ½ c. pure maple syrup
- ½ c. unsweetened cocoa powder
- Melt the coconut oil in a bowl in the microwave until it’s a warm liquid.
- Whisk in the maple syrup and coconut oil until it forms a smooth sauce (it should like like ganache).
- Line a small baking dish (like a pie pan or 8X8 cake pan) with plastic wrap.
- Pour the chocolate mixture into the lined baking dish. Let the mixture cool to room temperature on the counter before covering it with plastic wrap and placing it in the freezer to harden.
- Use mini cookie cutters to cut hearts out of the fudge, or simply cut it into 12 squares.
- Fudge should be eaten straight from the freezer and stored in the freezer (it gets soft if it’s too warm). Enjoy!
The coconut oil keeps the mixture together and hardens it when cold, but you wouldn’t know it was in there! The fudge tastes rich and buttery and has a wonderful dark chocolate flavor. And all with less than 5 minutes of prep!
If you have these ingredients in your pantry you must try these! And if you’re feeling adventurous you can add all sorts of ingredients like chopped nuts, peanut butter, or even mini marshmallows!
Just for fun, here’s a look at my past V-Day recipes:
Basically this holiday is just an excuse to eat a ton of chocolate, right? Right. I’m good with that.