If you’re like me, having healthy snacks around is a must to keep you on track with your special diet, and they need to be low carb if you are dealing with candida. Some of our favorites include my Homemade Protein Bars, Green Bean Chips, Almond Joy Bars, and “Dorito®” Popcorn, but this healthy fudge recipe is a fun new addition. It’s an all-natural dairy-free fudge recipe that is colored with a surprise ingredient.
It’s fun to color foods for special occasions, but on a whole foods diet, regular food colorings just do not make the grade.
It’s always hard for me to take my kids to the grocery store and see them oogle the multi-colored “foods” and feel like I’d love to make them something fun like that, but I just don’t want all those mystery chemicals going into their bodies.
And we love fudge, but since regular fudge is loaded with white sugar and other things that aren’t great for us, they leave me feeling less healthy than I’d like to once I’ve indulged.
What’s the answer?
This Mint Fudge Recipe.
– loaded with natural goodness and
– colored with a natural ingredient.
- God’s provided plenty of colorful options for us creation so we don’t need to lean on Aluminum Lake #3, Red No. 40 and the like :-(.
For Saint Patrick’s Day this year (or for any day, for that matter), why not have some Dairy-Free Fudge colored with-
parsley (and no, you won’t taste it :-)!)
See? When you’re a whole foodies, you can get a nice festive treat with added nutritional punch.
Oh, and for more Healthy & Delicious Fudge Recipes, check out:
By the way, any of the following links may be affiliate links. If you click on them and make a purchase, I might make a commission. Your support is much appreciated and helps keep this free resource up and running.
- 1½ cups coconut oil (use expeller-pressed if you wish to avoid coconutty flavor)
- 1⅕ cups nut or seed butter (I used pumpkin seeds as this adds natural green coloring)
- ½ cup sweetener (any equivalent sweetener, (liquid or granulated) to taste will work, of course reducing the amount if using stevia extract. One scoop = 1/32 tsp. See this post on How to Use Stevia. Use the healthiest sweetener you can.)
- ½ cup or more dried parsley flakes
- 2 t vanilla
- 1 tsp peppermint extract
- ¼ t salt (I recommend Real Salt)
- Melted chocolate (or my Homemade Chocolate Chips for optional drizzle)
- Melt coconut oil in small saucepan. Add remaining ingredients to blender, add coconut oil and blend until smooth.
- Pour into an 8x8 baking pan and freeze until solid.
- Store in refrigerator to prevent softening.
I used ½ cup parsley when using pumpkin seeds. For a lighter nut or seeds you will likely need about ¾ cup.
A nice sweet way to celebrate this holiday that is near and dear to my heart.
To find our more about Saint Patrick’s life, and to see my connections to the Emerald Isle (I’m 1/2 Irish), read my post on Saint Patrick’s Day ~ History and Simple, Healthy Celebrations.
What is your favorite treat for Saint Patrick’s Day?