Naturally Colored Dairy-Free Easter Fudge (special diet options)

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Dairy free, sugar free fudge with Natural Food Coloring for Easter

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.

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.

Do you have a favorite healthy Easter treat to share?

…or a favorite recipe that you would like me to try to remake into a healthier version?

Disclaimer:  This post contains links to companies that I partner with.  If you click through and make a purchase, I may receive a small (emphasis on “small”) commission.  Your price will not increase and you will help to support the ongoing work of this blog.
Shared at Life as Mom and Diet, Dessert, and Dogs.

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  1. Ellen M says:

    One of the reasons for returning an item to Amazon is “damaged/defective.” I wrote that the product claims to be edible, but it made me ill after I ate it. Since the shea butter was from the same company, I no longer had confidence in it’s quality. So, they’re both in the mail back to Amazon.

    I also hope to feel better soon. I’m feeling quite sick to my stomach; the cocoa butter was the only new food I’ve eaten today and this definitely doesn’t feel like a flu bug or any kind of germ caused illness. If feels like I ate something bad. But I’m not throwing up – to look on the bright side!

  2. YUM! This sounds tasty. I would love to have you link up to Sugar Me Up this (and every) weekend. http://everydaymomcakes.com/sugar-me-up-4/ And if you ever have a cake or cupcake you want featured feel free to submit it too!

    Other recipes can be linked up at Feed Your Soul weekends at Around My Family Table. http://www.aroundmyfamilytable.com/2012/04/feed-your-soul-4/

    Wendy

  3. I tried using my Vitamix for this an it almost ruined my machine. When it finally incorporated, it started to quickly seperate and turned lumpy. It was such a waste. I followed the recipe to the T and it was NOT purple! It was brown.

    • Hmmm, Shannon. I am not sure what could have happened. I have never had an issue with this. And I don’t see how blueberries could make brown color. Perhaps something was wrong with your ingredients?

  4. Can I use ghee instead of coconut oil? I find ghee kind of fudgey! :-)