Looking for a healthy treat for Easter? Wondering what you can serve your children besides typical candy that is loaded with sugar, high-fructose corn syrup and artificial food colorings?
Look no further — I have a fun and easy treat for you.
You may recall my Saint Patrick’s Day Fudge, made with the oh-so secret ingredient, parsley. Well today I am going to share with you a way to make other colorful versions of fudge as well to add to your Easter fun.
First, I have to share that I initially was trying to make yellow, purple and pink fudge, but the yellow option just didn’t quite “cut the mustard.” (And no, I wasn’t trying to color it with mustard :-). I used turmeric, and once I got the color almost to where I wanted it, the turmeric flavor was a bit too overpowering and I had to add carob in order to make the fudge palatable.) So, I may take another run at it in the future, but for now I am settling with green, purple and pink.
Naturally Colored Dairy-Free Easter Fudge (special diet options)
2 c coconut oil
1 c nut or seed butter
1/2 cup sweetener (any equivalent sweetener, liquid or granulated, to taste will work. You may also substitute pure stevia extract or liquid stevia to taste.*)
2 t vanilla
1/4 t salt
For Green Fudge: add 1/2 cup dried parsley flakes
For Purple Fudge: add 3/4 cup blueberries
For Pink/Red Fudge: add 1 cup finely chopped beets (beet powder is an easier addition)
*Sweetener note: I use NuNaturals Stevia extract and find it to be the best that I have tried. The SweetLeaf liquid stevia is also excellent. This recipe is very forgiving so you can substitute to your heart’s content. Start slowly with stevia and work your way up slowly, tasting after each addition (which can be a fun process :-)). I recommend starting with 20 drops of liquid stevia or 4 scoops of stevia.
1. Melt coconut oil in small saucepan.
2. Add remaining ingredients to blender, add coconut oil and blend until smooth.
3. Pour into an 8×8 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.
4. Store in refrigerator or freezer to prevent softening.
(Note: For owners of high-powered blenders like the Vitamix, there is no need to melt the coconut oil before blending. Simply place all ingredients in the blender and process until smooth. You will find that the version made without melting the coconut oil first has a lighter green color and a smoother texture. [And if you don’t yet own a Vitamix, speaking as someone who fought purchasing one for a number of years, I strongly suggest that you consider this amazing machine.])
This fudge is great “as is,” cut into squares like typical fudge, but it also lends itself well to holiday fare. If you make the fudge thin enough, you can cut out shapes with cookie cutters.
“Hop on over” to my post on Chocolate / Carob Coconut Nests for a fun way to mold this fudge for another great gluten free Easter treat.
My kids were so happy to have a colorful treat that mom doesn’t mind serving to them. This is the way food was meant to be.
What’s your favorite healthy Easter treat?