This is my version of blender freezer “fudge”. I put fudge in quotes because technically fudge is a candy that is made by cooking your ingredients over the stove to the right temperature.

I give a recipe for a big batch (or holiday/party batch), a medium batch and a small batch. The large batch yields two 8×8 pans. The medium batch yields one 8×8 pan. I recommend lining the pan with parchment paper for easy removal. This fudge can be poured into silicone molds.  Shallow silicone molds work well.

I hope you love this recipe as much as I do!

Big Batch:

• 16 TB (8 oz) nut or seed butter (almond butter, cashew butter, pumpkin seed butter, peanut butter, sunflower butter…)
• 8 oz grass fed butter or coconut oil
• 4 tsp vanilla extract
• 64 g (3/4 cup + 2 1/2 tsp) unsweetened cacao powder
• 3/4 cup maple syrup
• 1/4 tsp sea salt
• 1 cup water

Medium Batch:

• 8 TB (4 oz) nut or seed butter (almond butter, cashew butter, pumpkin seed butter, peanut butter, sunflower butter…)
• 4 oz grass fed butter or coconut oil
• 2 tsp vanilla extract
• 32 g (1/4 cup + 2 TB + 1 1/2 tsp) unsweetened cacao powder
• 1/4 cup + 2 TB maple syrup
• 1/8 tsp sea salt
• 1/2 cup water

Small Batch:

• 4 TB (2 oz)  nut or seed butter (almond butter, cashew butter, pumpkin seed butter, peanut butter, sunflower butter…)
• 2 oz grass fed butter or coconut oil
• 1 tsp vanilla extract
• 16 g (3 TB + 1/2 tsp) unsweetened cacao powder
• 3 TB maple syrup
• pinch of sea salt
• 1/4 cup water

1. Add nut or seed butter of choice, fat, vanilla, cacao powder, maple syrup and salt to a high power blender.
2. Heat water medium heat until it begins to simmer. Remove from the heat.
3. Pour the hot water over the other ingredients in the blender. Blend on high speed until smooth.
4. Pour into parchment paper lined pan or silicone molds and freeze for 3 hours. Remove from the freezer and cut or un-mold. Store in the freezer.

Warning: These are addictive and melt in your mouth!!

*please use organic ingredients, if possible.

Fudge=Basic Culinary Skill Level- click to read about how I rate the difficulty of my recipes