Vegan Chocolate-Coconut Butter Fudge with Dried Cherries - No-Bake

I'm always on the lookout for ideas for homemade treats to indulge my occasional craving for something sweet. I consider myself more of a savory girl than a sweet one, but I admit there are times when my mind is consumed with the idea of chocolate — especially if it happens to be good for you too. That's a bonus, as sometimes my craving is more than occasional and since my obsession with essentially raw sweets has grown, there is no shortage of ideas.

Making homemade fudge not only gives you the opportunity to control the amount of sugar and the quality of ingredients that goes into your creations, this rich and creamy fudge happens to be ridiculously easy to make too — no baking required. It lasts a long time in the refrigerator if you are able to control your cravings to a single piece of fudge a day. But even if you eat an extra piece, there's nothing to feel bad about munching on a few bites of this decadent tasting fudge. It's made with plenty of good quality coconut butter, cacao or cocoa powder, and real maple syrup. The addition of dried cherries is completely optional, but I enjoy the texture and slight tart flavour the cherries contributed to the fudge.

But the special ingredient in this healthy fudge is BulletProof Brain Octane oil. The medium chain triglyceride (MCT) or medium chain fatty acid types of fats extracted from coconut oil in Brain Octane oil are proven to be more quickly absorbed by the body than other fats, providing quick energy and a boost to sharper the brain. It also stays liquid at room temperature, making it great for adding to smoothies or refrigerated treats like this one — or even to coffee as many people do for a really good jolt of energy. But beware that many other brands marketed as MCTs are really only medium-long chain fats that don't provide the same benefits.

Vegan Chocolate-Coconut Butter Fudge with Dried Cherries

Recipe by Lisa Turner Adapted from Pink Fortitude Published on November 22, 2018 Rich, creamy and healthy refrigerator fudge made with coconut butter and Brain Octane oil Print this recipe Ingredients: 4 cups coconut butter, melted 1 cup cacao or cocoa powder 2/3 cup maple syrup 1/4 cup Brain Octane oil 2 tablespoons vanilla extract 1/4 cup dried cherries, chopped (optional) Instructions: Line a 9-inch loaf pan with parchment paper. Combine all of the ingredients except the dried cherries in a blender and process until well blended. Transfer to a bowl and stir in the dried cherries. Transfer the mixture to the prepared pan and spread evenly. Chill in the refrigerator for at least 4 hours. Gently lift the set fudge out of the pan with the edges of the parchment paper and transfer to a cutting board. Let it sit for a few minutes and then, with a large sharp knife, cut into small bite-sized pieces and enjoy. Store the remaining fudge in a well-sealed container in the refrigerator for up to 2 months. Makes roughly 36 1-inch pieces of fudge

Other healthy fudge recipes to enjoy from Lisa's Vegetarian Kitchen:
Raw Peanut and Coconut Butter Fudge
Cocoa Nut Butter No-Bake Fudge
No-Bake Coconut Oil Fudge
Raw Peanut Butter Fudge
No-Bake Peanut Butter and Cocoa Fudge
Creamy Chickpea Flour Peanut Butter Maple Fudge

On the top of the reading stack: Smashed, Mashed, Boiled, and Baked--and Fried, Too!: A Celebration of Potatoes in 75 Irresistible Recipes by Raghavan Iyer

Audio Accompaniment: Nights of Nine Vigils - by Dvdub / Brock Van Wey