My husband and I celebrated Valentine’s early this year. We were supposed to go to one of my good childhood friend’s wedding, but Grace decided that this weekend was a mighty fine time to cut her first tooth. On Friday evening, she was screaming at the top of her lungs and I couldn’t figure out why. I looked in her mouth once she calmed down, and that poor little tooth was just breaking through! This explains why last week was so difficult.
It also explains why I ate more than my fair share of this fudge. We women sure do love to stress eat on some chocolate. I wonder why men don’t do that. It must be some sort of biological mechanism… like when our brain perceives we’re stressed it doesn’t want us to shut down and make fertility a non-priority, so it makes us crave fatty sweet things? Making this up as I type by the way. But if you know why, please share.
We went to the farmer’s market Saturday morning. Our new city has this really amazing produce stand of dozens of vegetables for a good price. They’re all organic and locally grown and fresh as fuhhhh…dge. So I made us grilled local grass-fed flank steak with chimichurri sauce, steamed artichokes with lemon oil, a big salad of baby lettuce and olives, and roasted broccoli with Primal Palate’s new Garam Masala spice blend. Then we drank too much white wine, tried to watch Secret Life of Pets but I fell asleep with my very sexy blue-light blocker safety goggles on. Then my husband texted a picture of me to his friend. Sensual per usual.
Spiced Maple Caramelized Sweet Plantains + Garam Masala Plantains and Apples using Primal Palate Garam Masala blend!
So I’m freakin’ obsessed with that spice blend and the Chinese Five Spice blend that are in their new Taste of Asia 3-pack. Those two are both nightshade-free and the accompanying Curry blend has cayenne in it, so I’ll be saving that one for my husband. Their spices are way, way, way better than anything you’ll try from the grocery store. You really need to try them + they’re on Amazon Prime now so no excuses. Prime Up Your Life. I use them everyday, pretty much on every meal. We used the Garam Masala for macaroons, rice, a pork and veggie skillet and this plantain and apple side dish I’m sending out to my newsletter subscribers only. Then the next day I made Spiced Maple Caramelized Sweet Plantains. Holy tropical starch balls, those were good.
FUN FUDGE IDEAS
Strawberry or Raspberry Crust: Crush freeze-dried raspberries or strawberries and press the crushed mixture into the mold once its been filled and before it’s been refrigerated.
Peppermint Fudge: Add 8 to 10 drops (or to taste) of peppermint oil to fudge mixture before setting.
Toasted Coconut Fudge: Refrigerate fudge until hardened and then use your hands to quickly roll fudge into round truffles. Roll in toasted shredded coconut.
- 3/4 cup coconut oil
- 3 tablespoons maple syrup
- 2 tablespoons coconut cream
- 1/2 cup carob powder
- 1 small ripe Haas avocado, chopped
- 3 scoops Vital Proteins Collagen Peptides (optional but recommended*)
- 1/4 tsp salt
- 1 tablespoon arrowroot starch
In a small saucepan, melt coconut oil, maple, and coconut milk together over medium-low heat. Whisk in carob powder until combined. Remove from heat for a few minutes before transferring the still-warm mixture to a food processor.
Add avocado, collagen, and salt to food processor and blend until you achieve a silky chocolate fudge. Add in the arrowroot and blend briefly until combined.
Spoon fudge mixture into desired silicone molds and place in refrigerator until set (2 to 3 hours). Remove from molds prior to serving. Store in fridge. You may also use the warm fudge as a topping for coconut milk ice cream or fruit.
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
- 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
In a medium saucepan, combine all ingredients except the coconut flour and walnuts over medium heat.
Bring to a low boil, then reduce the heat to medium-low.
Continuously stir for 5 minutes until you get a smooth, shiny candy. Stir in the coconut flour until well combined.
Remove from heat and stir in the toasted walnuts.
Spoon into a small glass dish lined with parchment paper. I used a small Pyrex container.
Refrigerate until set, at least 2 hours.
Slice into 16 pieces and store in refrigerator for up to 1 week.
I released a Christmas cookie (these AIP Snowball Cookies) last week but wanted to also make a pumpkin treat for you guys too!
These pumpkin blondies are dense, moist, cake-like & made with tons of whole foods like plantain, pumpkin, dates, and coconut butter. They’re the best when served from the fridge smeared with creamed maple syrup, also known as Maple Butter.
The Maple Butter linked here is my favorite store-bought, but you can also make your own using this method by Oh She Glows. Have you had “maple leaf cookies” from Canada? Maple Butter is like the cream inside those cookies but more smooth and spreadable like almond butter. It’s THE BEST. And it takes these blondies to the next level! Without the Maple Butter they are more like a dense, yummy pumpkin bread.
Enjoy these naturally-sweetened “blondies” without inflammatory flours or processed sugars! Even add chocolate chips for pumpkin chocolate blondies!
Paleo Pumpkin Blondies
1. Preheat oven to 350 degrees. Line the bottom of an 8x8 inch glass dish with parchment paper.
dates in food processor until a paste forms. Add plantain, pumpkin, coconut oil
, coconut butter
, and maple syrup to the processor and combine well.
3. Add remaining ingredients to the processor and process until a smooth, dense batter forms.
4. Spoon and smooth the batter into the prepared pan. Bake for 30 minutes until golden brown and the top has formed a nice crust.
5. Using the parchment paper to assist you, transfer the blondies to a wire rack to cool completely in the refrigerator. You may also cool on the countertop, but this will be take longer. Cut into squares.
6. If desired, frost blondies with Maple Butter - highly recommend this!