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"Caramel" Fudge

Posted At : October 24, 2012 4:47 PM

Caramel_Fudge Recipe

photo by recipe author

Servings: 12
Preparation Time: 15 minutes

1/3 cup sunflower seed butter
1/4 cup coconut oil, melted
2 tablespoons coconut cream concentrate
1 tablespoon raw honey
1 teaspoon salt
1/4-1/2 cup dark chocolate chips

Grease a small pan. Place all ingredients (except chocolate chips) in the food processor (or if you don't have one you could combine it all on low on the stove) and combine until smooth. Pour your mixture into the pan and stick it in the fridge for about 5 minutes. Pull it out, add some chocolate chips, and then throw it back in until it's set!

Cut up into 12-16 squares. These should be kept in the fridge, they get a little melty.

Recipe submitted by Sarah, Abilene, TX

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1 tsp. of salt is way too much. I understand that saltiness is part of the caramel flavor, but I cut it down to 1/2 tsp. and that was still too salty. Next time I'll use 1/4 tsp or less, and maybe use 1 tsp. vanilla.
If you use an 8x4 loaf pan, the fudge will be only 1/2" thick- so when she says to use "a small pan"- she apparently intends one smaller than a standard loaf pan.

# Posted By Rhonda | 11/15/12 12:59 PM

Can this be done with almond butter?

# Posted By Raquel | 1/4/13 10:18 PM

I love this recipe! I have made it many times, but have made a few minor changes. I use don't use salt; I use almond butter instead of sunflower; I double the entire recipe, warm it all on low on the stove (as mentioned) and pour into a parchment paper lined 8x8 baking dish. I pop it into the freezer for about 10 minutes and then top with choc. chips and shredded coconut and finishing freezing until set. So good! Thanks for a delicious treat recipe!

# Posted By Keren | 1/11/13 11:03 PM

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