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Coconut Cream Fudge
Background info: Considered by many Austronesian cultures to come from the “tree of life,” coconuts have played an integral role in sustaining many traditional cultures, such as the Polynesians, who utilized this famous “tree nut” for a myriad of purposes, including the “coir” (husk fiber) for making ropes and household items. During his travels, Dr. Weston A. Price found these peoples to be of a consistent jovial disposition, as well as being skilled sea navigators and fishermen.
In modern times, the coconut has become a symbol of the wellness world, having overcome the belief, first spread during the 1950’s, that saturated fat sources, such as coconut, were unhealthy. Along with providing essential minerals like magnesium (a characteristically low mineral in the American diet), coconut is also high in medium-chain fatty acids, an immediate energy source that also helps to regulate glucose metabolism.
Fudge is a universally beloved holiday treat, as versatile as it is delicious. It can be spread in a baking pan and cut into cubes the traditional way or pressed into silicone molds to create fun, seasonal-themed shapes to celebrate just about any holiday or special occasion.
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- 15 ounces organic coconut cream (also known as coconut manna or coconut butter)
- 4 tablespoons grassfed ghee or brown butter
- 1 cup organic cocoa powder
- 1/3 cup raw honey
- 2 tablespoons vanilla extract
- 1 teaspoon unrefined salt (preferably Celtic fleur de sel)
- 1 cup sprouted walnuts, pecans, hazelnuts, etc., chopped
- Soften coconut cream by placing jar in a pan of hot water, then transfer softened cream to a large bowl.
- Using a stand or hand mixer, mix coconut cream and separated oil until smooth.
- Add ghee or brown butter and mix until well incorporated.
- One tablespoon at a time, add cocoa powder while mixer is running, making sure to smooth out any lumps.
- Add honey, vanilla extract, salt, and nuts, tasting as you go and making adjustments to achieve your desired fudge flavor.
- Spread mixture in a rectangular baking pan or press into a silicone mold, and refrigerate until firm.
About the Author
Annie Dru attended the University of California, San Diego, and has studied the art of nutrition for over 25 years. She teaches a local series of classes on food preparation based on the research of Weston A. Price, DDS, and is a member of the Price-Pottenger advisory board. She has lectured at San Diego State University and the University of California, Santa Barbara.
See her wonderful presentation on the Price-Pottenger YouTube Channel. Annie’s DVD Easy to Make Lacto-Fermented Foods is available now from Price-Pottenger.
Check out these other nourishing, delicious recipes from Annie including a main dish, appetizer, and side topping:
Braised Turkey Drumstick with Sage Dates
Roasted Bone Marrow with Honey Butter
Fermented Winter Fruit Chutney
Published in the Price-Pottenger Journal of Health and Healing
Winter 2017 Volume 40 Number 4
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