Having fun with food can be a little hard when you’re on a special diet. So many other moms just get slice and bake cookies, colored sprinkles, and jars of frosting to make treats for their kids. Me? I have to be a little more industrious, making Natural Blue Food Coloring, Homemade Marshmallows, “Dorito®” Popcorn Seasoning, and now this Low-Carb Fudge, otherwise known as Fun Fudge.
I originally developed this recipe years ago as a way to have some fun naturally-colored treats for Easter. I called it Easter Fudge and then later made the fudge into little egg shapes for use in these Chocolate Easter Nests. But really, this fudge is a fun treat all year round.
This vegan fudge is loaded with healthy ingredients too.
Nut or Seed Butter: Whatever nut or seed you use, there are fabulous benefits in them. Here is a link on how to make your own, and below are some examples of the benefits of different options, as well as links to options for purchasing them:
Almond Butter: good source of biotin, vitamin E, manganese, and copper
Sunflower Seed Butter: good source of vitamin E, magnesium, copper, and selenium, and might help with cholesterol (source)
Pumpkin Seed Butter: loaded with zinc, vitamin E, antioxidants, and antimicrobial
Cashew Butter (not as low-carb as the other options): good source of copper, manganese, magnesium, zinc, and phosphorous
Salt (I recommend Real Salt)
Parsley, blueberries, or finely chopped beets (beet powder is an easier addition) depending on which color fudge you are making.
- 2 c coconut oil
- ½ c nut or seed butter (note - cashews are not as low-carb as the other options)
- ½ cup coconut butter (here's how to make your own)
- ¼ cup sweetener (any equivalent sweetener, liquid or granulated, to taste will work. For low-carb, use xylitol or about ⅓ more erythritol)
- 2 scoops stevia extract
- 1 t vanilla
- ¼ t salt (I recommend Real Salt)
- Melt coconut oil and nut / seed butter in small saucepan over low heat.
- Add remaining ingredients to blender, add coconut oil, and blend until smooth.
- Pour into an 8×8 baking pan, or mold (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.
- Store in refrigerator or freezer to prevent softening.
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. Blending will give you a smoother texture. (If you don’t yet own a Vitamix, speaking as someone who put off purchasing one for a number of years, I strongly suggest that you consider this amazing machine.)
I just made a batch of the Purple Fun Fudge last night and put it in flower molds that are something like these so my boys had a fun treat of colored low-carb fudge to snack on today.
The plain blocks are fun enough because of the colors, but the molds are extra special. My boys ate them up super fast.