Paleo Lemon Fudge (vegan, gluten-free, grain-free, dairy-free)
Servings 12 pieces
This healthy paleo lemon fudge is incredibly easy to make and is also vegan.
Ingredients
- 2 tablespoons (30 grams) coconut butter
- 1/3 cup (85 grams) salted natural cashew butter the kind with just nuts and salt
- 1 1/2 tablespoons (21 grams) coconut oil softened (it should be soft enough to stir into the other ingredients)
- 5 teaspoons lemon juice
- 1 tablespoon maple syrup I recommend Grade A and not the darker, more intensly flavored Grade B syrup
- 1/2 teaspoon lemon zest or more, to taste
- pinch salt if cashew butter is unsalted
Instructions
- Weigh out and warm the coconut butter over low heat or at half power in the microwave. It should be runny.
- Stir all the ingredients together and pour into mini muffin liners (waxed, paper, or silicone liners all work) or a silicone candy mold. It yields just over 2/3 cup of fudge so if you use 1 tablespoon of fudge per liner, that'd yield 10 pieces. Freeze for 30 minutes or refrigerate until hardened.
- Refrigerate in an airtight container for up to 4 days or freeze for up to 2 weeks. They're too hard to eat straight from the freezer so you need to let them defrost for about 20 minutes. I think freezing and then defrosting them right before eating yields a fudgier outcome. The fudginess also depends on your cashew and coconut butter. I've made this about 6 times, using homemade cashew butter and coconut butter each time (all from different batches). Each batch of homemade butter yielded a slightly different texture in the final product.
Notes
- I had my fudge sitting out for half the day and while it didn't melt, I wouldn't want to transport them at room temperature. Transport them after having frozen them! It's still quite cold here but they may melt in warmer environments.
- If you want to make a bigger batch, I think this would work well using the small jar of a high-powered blender.
- The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator. This recipe yields 8-12 servings or 2/3 cup of fudge. The nutritional info was calculated based on 12 servings.
Nutrition
Calories: 77kcalCarbohydrates: 4gProtein: 1gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 2mgPotassium: 45mgFiber: 1gSugar: 1gVitamin A: 0.2IUVitamin C: 1mgCalcium: 6mgIron: 0.4mgNet Carbs: 3
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