Maple Walnut Fudge (Paleo)

maple walnut fudge

 

I have a fudge problem. Really, it’s the perfect treat. You don’t have to bake it. We all know I’m a terrible baker and 100% frightened of inserting expensive ingredients into the oven. It always tastes good even if you mess it up. You can make literally any flavor in the world. Lavendar-Rosemary-Clementine fudge? Probably a thing. Probably delicious.

 

This Maple Walnut Fudge is an ode to my Canadian heritage and also based off my beloved Maple Caramel Fudge from last year. I make at least 2 varieties of fudge every year for Christmas. The last 3 years I’ve made my Peppermint Fudge (guest post on PaleOMG) and my Avocado Carob Fudge (holy heaven).

 

Similar ingredients and simple process but I’ve decreased the sugar a bit and changed up the ratios of some of the ingredients to achieve a less chewy fudge and instead a more dense hard fudge. It’s not quite as dense and flakey as my favorite classic Canadian fudge, but if you can figure that out for me without immense amounts of sugar and butter, I will love you forever. Then I added toasted walnuts in it because toasted walnuts are the Channing Tatum of nuts. Whatever that means. I guess it just means I like toasted walnuts & want to eat them/bite into Channing Tatum’s right bicep if I ever had the chance.

 

Looking for another insanely good AIP fudge recipe? My lovely pal Martine at Eat Heal Thrive has this Sea Salt Carob Fudge that is legitttttt. I made it and devoured it with the help of only 2 other humans within 3 days. 

 

Thankfully I have walked all my fudge endeavors off. I walked 13 miles today just so I could get a smoothie at my favorite smoothie place in Austin before we move. We had to ship our cars, so we are car-less, live off an interstate system, and have to walk at least 3 miles to get anywhere. I decided walking a half-marathon was worth it. It was. To be fair, the first time I walked the 6 mile round trip, I forgot my wallet. So then I rested my feet for a few hours and trekked out again. A story I will tell my grandchildren when their smoothies are delivered to their bedrooms via drones in 2050. 

 

Poor Grace was stuck in her stroller for a solid 4 hours because I’m stubborn and needed my damn cherry-almond-spinach-blueberry-hemp-coconunt oil-vanilla-cinnamon smoothie. She slept the whole time, so I listened to my new favorite podcast by Stassi Schroeder, a legit crazy person who I appreciate. She makes me feel boring and sane, which I also appreciate. 

 

This fudge is equal parts decadent, creamy & dreamy!

For all my Canadians out there, you’re welcome!

 

Maple Walnut Fudge

Prep Time 00:10 Cook Time 00:05 Serves 16 pieces

Ingredients

  • 2/3 cup melted coconut butter
  • 2/3 cup coconut cream
  • 1/3 cup maple syrup
  • 1/3 cup palm shortening
  • 2 tablespoons coconut sugar
  • 1 teaspoon vanilla extract
  • pinch sea salt and ground cinnamon
  • 1 tablespoon coconut oil
  • 1 tablespoon coconut flour
  • 2/3 cup walnuts, chopped and lightly toasted

Directions

  1. In a medium saucepan, combine all ingredients except the coconut flour and walnuts over medium heat.
  2. Bring to a low boil, then reduce the heat to medium-low.
  3. Continuously stir for 5 minutes until you get a smooth, shiny candy. Stir in the coconut flour until well combined.
  4. Remove from heat and stir in the toasted walnuts.
  5. Spoon into a small glass dish lined with parchment paper. I used a small Pyrex container.
  6. Refrigerate until set, at least 2 hours.
  7. Slice into 16 pieces and store in refrigerator for up to 1 week.

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35 Fall-Themed AIP Dessert Recipes [Paleo/AIP]

 

 

 

I recently told my husband I am anxiously awaiting the first hint of fall weather in Texas. It may not happen for at least another month but a sweaty girl can dream. I said, “There’s nothing a woman doesn’t enjoy more than whipping the windows open on the first day of cool weather and just [expletive] baking a pie.” Right!? Even if you don’t like baking (I don’t) that first hint of crispness in the air has me searching for my apron and rolling pin and pretending I’m Julia Child.

 

It’s almost like until that weather hits, I won’t be able to make a successful baked goods recipe for you guys. I’ve tried 3 times in the past 2 weeks to make a fall-themed AIP cookie, and they ain’t working out. In fact, they’ve all gone straight to the garbage. Didn’t even need to try them, I could tell they were awful. I figured out it was the fault more of a new brand of coconut flour I am trying from King Arthur. I don’t recommend it obviously. It’s fine and gritty and terrible for AIP baking. It may be better for traditional baking recipes where you use coconut flour in small amounts and not as a main flour. Fair warning, my friends. 

 

After my 3 baking fails, I did some searching for existing fall-themed baked goods recipes from my AIP blogging friends and stumbled upon a crap ton. Maybe the world doesn’t need one more pumpkin or cinnamon flavored AIP cookie, especially since these lovely ladies have already done all the hard work in providing cookies, panna cotta, fudge, bars, tarts, buns and more!

 

So, my dears, whether it’s cool enough to open up those windows or not, it’s pumpkin season and celebrations should not be delayed! These recipes would also double as Thanksgiving and Christmas desserts, so bookmark them or Pin them or print them or take a mental picture because they’ll come in handy all season.

 

And make sure to thank all these ladies for their hard work because a decent AIP baked good is nothing but magical!

 

Be sure to check out my recommended baking products below. They are trustworthy brands that give a consistent result. I prefer Bob’s coconut flour to other varieties I have tried because it’s the lightest, fluffiest, and least gritty of them all. Artisana coconut butter is the smoothest, whereas Nutiva is a little more dense and dry. And Spectrum palm shortening is also my favored brand because it can be found in most health food stores and always on Amazon!

 

 

  1. Pumpkin Spice Granola by Grazed & Enthused
  2. Maple Caramel Fudge by Grazed & Enthused
  3. Skillet Apple Crumble by Grazed & Enthused
  4. Sweet Potato Pie Cheesecake by Grazed & Enthused
  5. Rustic Apple Cinnamon Rolls by Grazed & Enthused
  6. Pumpkin Roll with Cinnamon Molasses Spread by Grazed & Enthused
  7. Upside Down Gingerbread Pear Cake by Eat Heal Thrive
  8. Ginger Chai by Eat Heal Thrive
  9. Maple Pumpkin Panna Cotta with Gingered Pears by Eat Heal Thrive
  10. Citrus Baked Bananas by Eat Heal Thrive
  11. Caramel Banana Bread Pudding by Eat Heal Thrive
  12. Cran-Apple Gingerbread Crumble by Eat Heal Thrive
  13. Shortbread Cookies by Eat Heal Thrive
  14. Pumpkin Mousse by Eat Heal Thrive
  15. Pumpkin Pie Squares by Eat Heal Thrive
  16. Honey Apple Tartlets by Predominantly Paleo
  17. Spooky AIP Halloween Cookies by The Foodie Teen via Predominantly Paleo
  18. Paleo Pumpkin Empanadas with Salted Caramel Drizzle by Predominantly Paleo
  19. Molasses Spice Cookies by Beyond the Bite
  20. Cranberry Chocolate Truffles by Beyond the Bite
  21. Spiced Pumpkin Pie by Beyond the Bite
  22. Frosted Cinnamon Buns by Beyond the Bite
  23. Spiced Carrot Mini Muffins by Beyond the Bite
  24. Salted Caramel Hot Chocolate by Sweet Potatoes and Social Change
  25. Chewy Pumpkin Spice Breakfast Cookies by Sweet Potatoes and Social Change
  26. Acorn Squash Honey Custard by Sweet Potatoes and Social Change
  27. Apple Pie Bars by Sweet Potatoes and Social Change
  28. Pumpkin Panna Cotta with Gingersnap Macaroon Crust by Sweet Treats
  29. Classic Apple Pie by Mickey Trescott
  30. Pumpkin Spice Cake with Gingersnap Crust by Mickey Trescott
  31. Apple Cinnamon Mini Muffins by Cook it up Paleo
  32. Paleo Pumpkin Bars by Cook it up Paleo
  33. Pumpkin Bars by AIP Lifestyle
  34. Pumpkin Spice Thumbprint Cookies by A Girl Worth Saving
  35. AIP Pumpkin Mug Cake by A Girl Worth Saving

BONUS: Perfectly Pumpkin-Spiced Gummies by Joanna Frankham

Salted Tahini-Date Fudge with Bacon & Sunflower

salted tahini fudge

 

 

I don’t often buy seed or nut butters – really only when the craving hits (like it did when I bought this tahini for my Twice-Baked Tahini Mashed Sweet Potatoes) or I’m planning on making a recipe that features them.

 

In a past Paleo life, almond butter was a dangerous rabbit hole for me. If I were to do a Whole30, I would not be allowed to eat almond butter because it would qualify as a SWYPO (sex with your pants on) no-no. When I first entered Paleo-land, I was seriously malnourished from gut disorders and you couldn’t feed me enough. I used to eat Lara Bars spread heavily with fresh ground almond butter on the daily. I was a titch obsessed. That would be SUCH a treat for me now if that were to ever happen.

 

I really like to keep my treats very basic which prevents me from ever over-doing it. I enjoy dark chocolate (85% and higher) frequently but it never becomes an issue of overindulgence like if I were to make brownies or cookies (I hate baking, so rarely). I also have been enjoying coconut milk ice cream since the beginning of my pregnancy. It adds such an important quality of life factor. Ice cream has always been one of my happy foods, along with more nutrient dense foods like steak, salad, avocados, soup and salmon. I don’t believe in deprivation for the sake of deprivation but rather include these happy foods in my life in ways that support my positive relationship with food and body image.

 

I get a LOT of questions on social media when I post photos of my meals containing any sweetener, rice, or Paleo convenience food. It seems incredulous to some that I could possibly promote the AIP while still consuming white rice with my bone broth or dark chocolate several days a week. Here’s my take on it… it’s a plain, simple, and common sense approach to food that seems to get lost in the real food movement at times. I eat for three reasons: healing, happiness, and hunger. In that order. I’ve worked extremely hard the last 5 years to get to the place where I am today, where I’m able to enjoy foods that may not fit into someone else’s definition of a healthy diet. There was a time when I was limited to less than TEN foods for months because of my chronic histamine intolerance, leaky gut, and food allergies. If you’ve lived that life as a person who loves food, you appreciate the variety and freedom in each meal thereafter. I really urge anyone following an elimination diet to get out of the mindset that this is forever. I used to think that too, and I will forever incorporate the principles of AIP (namely nutrient density at every chance I get) but I won’t do it at the expense of my happiness. Thankfully, steak, salad, salmon, soup and avocado are my OTHER happy foods besides chocolate, yes!?

 

All of that being said, I bring you a new treat recipe that in it’s own right meets all 3 of my requirements for a food. I’ve recently fallen into heart-eyes with dates. At the end of my pregnancy, it was recommended I eat 6 a day to shorten my labor. I think I started too late, and I could never eat more than 2 a day, because my labor was 90 excruciating hours long. As 2010 said, “Epic Fail”. They historically have been an incredibly vital food for my ancestors and are a nice source of fiber, potassium, copper, magnesium, and B6. They can be a delicious way to ease digestion and elimination and are fairly low on the glycemic index compared to other Paleo sweeteners like honey and maple syrup which are actually quite high compared to most of our diet. Sunflower seeds are a wonderful source of iron, magnesium and B6 as well and tahini contains thiamin, magnesium, and calcium too! Bacon is there just for the pure deliciousness that is bacon combined with chocolate and sea salt.

 

 

See? Even my treats can meet all 3 of my edible criteria: healing, happiness, and hunger (I woke up from a nap starving before I ate a couple of these fudge squares!) So here’s a rare treat recipe for Grazed & Enthused. No, it’s not AIP-compliant, but it is Paleo and contains no added sweeteners plus a nice dose of health-promoting fruit and seeds. Just don’t throw caution to the win with these babies (which aren’t overly sweet really) and keep your serving to 1 to 2 squares per day.They’re chewy, salty, crunchy, and satisfying in a savory-sweet type of way that will make your bacon & chocolate loving heart flutter.

 

This is quite possibly the tastiest sweet & savory dairy-free fudge out there!

 

Salted Tahini Date Fudge with Bacon

Prep Time 1:15 Cook Time 00:00 Serves 16

Ingredients

  • 12 soft Medjool dates, pitted*
  • 1/2 cup organic tahini
  • 2.5-ounce 85% (or higher) dark chocolate, melted
  • 2 tablespoons softened coconut oil
  • 1 teaspoon vanilla extract
  • sea salt
  • 1/4 cup shredded coconut
  • 2 tablespoons roasted and salted sunflower seeds
  • 2 slices bacon, cooked and crumbled

Directions

  1. In a food processor, combine dates, tahini, chocolate, coconut oil, vanilla, and 2 generous pinches sea salt until a smooth ball forms.

  2. Pulse coconut and sunflower seeds into the mixture briefly until distributed evenly.

  3. Using a rubber spatula, scrape mixture in a parchment-lined glass rectangular container such as a 3-cup Pyrex container. Smooth fudge into a rectangle about 1-inch thick.

  4. Press bacon crumbles evenly into surface. Freeze for 1 hour until solidified.

  5. Slice and serve directly from freezer as the fudge softens at room temperature due to the coconut oil.

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Recipe Notes

*Dates must be very soft before you puree them. If you do not purchase high-quality soft dates, you must soak your dates in warm water for 30 minutes prior to adding to the food processor.

 

AIP Maple Caramel Chews & Maple Caramel Fudge

maple caramel chews

 

 

I have been craving Sucre a La Creme lately but it is incredibly difficult to achieve it’s texture without butter, white sugar, and real cream. Instead, I decided to make Caramel Fudge which has just as rich of a flavor as my childhood favorite, but MUCH less sugar! Basically, I made a simple caramel sauce out of coconut milk, maple, coconut sugar, and vanilla. Then to thicken it up, I added coconut butter and coconut oil (which provides some firmness), and the result was perfectly smooth, chewy, decadent, and rich Caramel Chews OR Caramel Fudge (soft fudge, not hard flaky fudge which is what Sucre a La Creme is) depending on how long you freeze it. Good Sucra a La Creme will crumble as you bite into it, leading a trail of gluttony and shame in its wake. It literally has 2 to 3 cups of sugar in it per tray. Cwwwaaazzzy.

 

I’m not going to give up on my hunt for the perfect traditional Canadian maple fudge recipe but until then, this recipe was too delicious not to post! You can use either light coconut milk (I did this to save on calories because yes, I am one of those people who thinks balanced eating includes some sort of acknowledgment of caloric value) or full fat coconut milk (which would probably be even creamier).

 

Next time I would like to top mine with flaked sea salt because flaked sea salt has the ability to make my knees quiver. I also suggest cutting the fudge into small squares because 1 is definitely enough. I had 2 and was like… nope… ONE, ALAENA. ONE. I’m very sensitive to sweets though, so your blood sugar may be able to handle 2. I can’t even have a chocolate chip cookie without feeling queasy. It’s a tough life. I used to be able to handle 1/2 a container of ice cream. What in the world has happened to me? Do you mean to tell me my body only wants to eat meat & vegetables these days? Yes I do mean to tell me that. But that doesn’t mean I won’t be having treats this Christmas! I will be making my Avocado Carob Fudge Bars (definitely my most unique, delicious, and addicting treat on this site!) and my Peppermint Fudge (with chocolate instead of carob this year) because my family is always requesting both of those!

 

 

 

Chewy soft dairy-free caramels with just a few ingredients!?

 

27 reviews

AIP Maple Caramel & Caramel Chews

Prep Time 00:10 Cook Time 00:10 Serves 12 to 15

Ingredients

Directions

  1. Combine coconut milk, syrup, sugar, vanilla, and sea salt in a small saucepan over medium heat. Bring to a low simmer, whisking every couple minutes until this happens, then turn the heat to medium-low to maintain a simmer for 12 minutes. Continue to whisk every couple minutes as it simmers. The sauce will thicken slightly during this time but will remain rather liquidy.

  2. Remove the saucepan from the heat and stir in the coconut butter until smooth and thickened. Now stir in the coconut oil until well combined.

  3. Line the bottoms and sides of a 7"x5" glass dish such as a Pyrex container with parchment paper. Pour the caramel into the parchment-lined dish and smooth. Follow the directions below depending on whether you want to make caramel chews or caramel fudge.

  4. For Caramel Chews:pan> Freeze for at least 4 hours until semi-firm. The caramel should be soft enough that you can roll it into a ball in your hands without it sticking to your hands. Roll it into a traditional log shape for the most appealing look. If wrapping in parchment paper, wrap loosely and freeze until ready to serve. Instruct any recipients to do the same or the caramel with soften too much to unwrap nicely. pan>

  5. For Caramel Fudge (my favorite!): Freeze overnight to allow the fudge to firm up completely. Slice into squares (it's rich, so the smaller the better) and serve directly from the freezer. pan>

Store in the freezer until ready to serve for best texture.

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Crunch Bar Freezer Fudge (Paleo, Vegan)

 

 

I am more than just a little obsessed with this freezer fudge. It never lasts me more than 24 hours. I don’t suggest eating the whole batch in that short of a time frame, but I also will not judge you if you do. I despise baking (that’s why a lot of my treats here are no-bake) because it’s messy, expensive, and I don’t need a whole tray of cookies. I need a whole small personal-sized container of crispy freezer fudge that reminds me of Crunch bars though. Are you thinking that many chocolate chips does not constitute a recipe as personal-sized? I think I will change your mind. 

 

So, I had an emotional  affair between the years 1994 and 1997 with Crunch bars. Halloween we especially became close, and my greedy little fingers often dug through candy baskets for the last remaining royal blue package that fit perfectly in my pocket, so my mother never knew I was carrying chocolate contraband with me at all times. I haven’t thought much of candy bars in the last decade of my life especially because the majority of my teenage years and twenties were spent being incredibly annoying about my food choices and I missed out on way too many years of eating good food just so I could keep my figure. Well, screw that, I say. It’s time to eat chocolate and make up for years of chicken breast, lettuce, and low-fat cheese. Chocolate > Chicken.

 

So the trick with this stupid easy recipe is to use a high quality raw sunflower seed butter that has been lightly sweetened. The butter needs to be finely chunky, almost like wet sand. I know, appetizing. I have terrible analogies. Sunbutter is NOT going to cut it here, unless you want some second-rate yuckfest in your freezer. Frankie V’s is a company in Dallas, Texas that makes the best sunflower seed butter you can find anywhere. You can buy it on Amazon and stores around Texas (not sure if they sell outside of Texas).

 

If you are unwilling to place such an order through Amazon, then you will have to make your own sunflower seed butter. Here is a picture of Frankie V from his website. Poodles are my favorite dog, so obviously I really like Frankie due to his poodle hair do and delicious products. So, if you want to make your own chunky sunflower seed butter, get out your food processor. Grind up several cups of raw sunflower seeds in your food processor with a tablespoon of coconut oil and 2 tablespoons coconut sugar. Keep that puppy running until you get a wet sandy sunflower seed butter. Puts me in the mood for the beach!

 

​I made this fudge when I was pregnant ALL THE TIME. Enough said!

 

 

Crunch Bar Freezer Fudge

Prep Time 01:05 Cook Time 00:00 Serves 8 to 10

Ingredients

  • 1 heaping cup dark chocolate chips
  • 6 ounces lightly sweetened raw sunflower seed butter (chunky version for
  • 2 tablespoons melted coconut oil

Directions

1. Melt chocolate chips in the microwave in 30 second intervals, stirring until smooth and shiny. pan>

2. Stir in sunflower seed butter and coconut oil until a chunky mixture forms. The chunky sunflower seed butter should clump up into small pieces throughout the mixture and once frozen will create delicious crispy pieces in the fudge. pan>

3. Pour into a 3''x6'' glass tupperware container that has been lined with parchment paper. pan>

4. Freeze until solid, about 30 to 60 minutes. Slice into chunks and keep in the freezer until ready to serve. pan>

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