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. Rachellin says:

    I had the privilege of sampling this fudge yesterday and I can vouch for the fact that it is DELISH! Really, really good. Thanks for letting me sample it Adrienne :)

  2. Yum! I love the idea of this – especially since it’s refined sugar and chocolate free! Can you taste the parsley or beets when you use them as dyes?

  3. What a lovely healthy fudge! Great recipe! Thank you for linking it up with Feed Me Tweet Me Follow Me Home. Hope to see you again this week – the linky is up now!

  4. Love this. I made some fudge before christmas and wanted it to be red. I juiced a beet and added that, but just chopping one up sounds good too! Thanks for the idea!

  5. Have you tried anything else for the green or red? Those are both high oxalate foods. I’m just wondering if I can learn from your mistakes what not to try myself.

    • Patty..I haven’t yet, but did you see the naturally colored eggs post on my post today? I don’t know that I would worry about high oxalate once in awhile, but the maybe you know more than I do. We eat parsley fairly regularly, but not so with beets.

  6. I did see those, that was what brought me over here.
    We have to follow a low oxalate diet here (well 2 of us do) so we can’t do high oxalate foods even once in a while or my 4 year old and I will be in significant pain. (we do miss beets but it just isn’t worth it).

    • Hmmm….well, how about blueberries for the red (it’ll be reddish purple) or this link perhaps for a greenish dye. I am not “up” on oxalates so forgive me if I’m recommending something you can’t have: Green Food Dye.

  7. Your pastel fudge is lovely! We don’t do food dyes so it is nice to have a healthy alternative.

  8. Ellen M says:

    Would cocoa butter work in this recipe? I bought some food grade cocoa butter for putting into creams and lotions (experiments which I’ve just begun playing with). Seems like it would be perfect for fudge…?

    • I think it would for sure work but will be better for room temp (it won’t get soft) and it will taste more “chocolatey”. Let me know :-).

  9. Well… I had an interesting evening last night making this recipe with cocoa butter. First off, I’m new to becoming kinda crunchy, so I don’t always know how things will interact – or not! – together.

    Because the cocoa butter is so hard, I decided to melt the coconut oil and cocoa butter together in the microwave. That part worked fine. Then I added organic turbinado raw cane sugar. It wouldn’t dissolve. I finally put it all in my blender and mixed and mixed and mixed only to watch the sugar sink to the bottom of the blender each time. My conclusion is that sugar can’t be held in suspension by oil. Do you know if that’s true?

    So then I added frozen blueberries to make it purple, hoping that the addition of cold would cause the coconut oil and cocoa butter to somewhat solidify and be able to physically hold the sugar throughout the mixture. When it didn’t solidify, I decided to pour the mix (yes, I had added the vanilla and salt) into an 8×8 dish. I left it covered on the counter overnight and went to sleep.

    This morning, the mix was solid, but mixable. The very top was a thin layer of coconut oil. I didn’t bother to study the layers too much; I’m sure the sugar was on the bottom. I was able to stir the mix in a “cream butter into sugar” sort of consistency. Quite the good upper body workout! I waited until the kids were at school so they wouldn’t be asking, “What’s that, Mom?”

    So, I got it mostly stirred up. I could still see a few small chunks of coconut oil, but decided it was good enough. It’s in the fridge to firm up some more. It is yummy! And a very nice shade of purple. Once it’s firm, I plan to cut it, leave it in the pan, leave it out and see whether or not it stays firm at room temperature. I’ll let you know!

    What I might try next time is to melt the cocoa butter and then mix it into slightly softened coconut oil along with the other ingredients. I’ll let you know how it goes! Maybe I’ll even try it with cocoa to see if I can make a somewhat traditional dairy-free fudge. Thanks for this recipe!

    • Oh my, Ellen. What a story! When I responded to your question about cocoa butter I was thinking you’d be subbing it for the coconut oil–not the seed butter :-). Sorry about that! I do think you might get better results melting the oil and butter on low temp on the stove. I’ve had issues w/ melting coconut oil and having the whole recipe mess up. But cocoa butter is a lot firmer than nut butter so that’s likely what happened.

      I think it’s great it tasted good! Did you see my Bean Fudge Recipe? You’ll love it! Great minds think alike ;-).

      • Ellen M says:

        Well, I just took it out of the fridge and ate a piece. It’s an interesting concoction I’ve made. Not sure what I will call it. It tastes good, but is different than anything I’ve ever eaten. Actually, it’s rather like white chocolate. Perhaps I’ll call it “White Chocolate and Blueberry Fudge”. My kids recently had white chocolate hot cocoa and liked it. It’s kind of crumbly just out of the fridge; I’ll comment again about its texture once it gets to room temperature. And to think that men, and some women, have been surprised when women make good scientists… ;)

  10. Ellen M says:

    Not yet regarding a good source. I investigated what I bought through Amazon and I now realize that I have ideological issues with the supply company. So I’m searching for a good source right now.

  11. 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!

  12. 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

  13. 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?

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