Monday, June 24, 2013

Paleo Pecan Caramel Turtle Fudge

What the Fudge is wrong with you?  You should really whip up a batch of this Fudge!!!

Ingredients Fudge:
Cocoa Powder 3/4 cup 100% pure 
Nuts 3/4 cup chopped (Pecans)
Coconut Oil 1/2 cup organic
Coconut Manna 1/2 cup
Almond Butter 1/2 cup
Agave/Honey 1/2 cup
Vanilla 2 tablespoons 

Ingredients Caramel Sauce:
Coconut Milk 1 can 14 oz Full Fat unsweetened 
Agave/Honey 1/2 cup
Coconut Oil 1 tablespoon 
Vanilla 1 tablespoon 
Sea Salt 1/2 teaspoon

Whisk all ingredients except Coconut Oil and Sea Salt on stovetop pot medium heat. Be very patient. Let mixture come to slow, rolling boil for at least 20-25 minutes as you continue to whisk the entire time. Allow to turn amber in color but be carful not to scorch or burn the caramel sauce. Once sauce has been reduced to half and desired color achieved lower heat and add Coconut Oil and Sea Salt and continue to cook on low for about 10-15 more minutes until smooth. Place in freezer to cool or in refrigerator if making in advance.  Store in glass container in refrigerator up to 3 weeks if it lasts that long.   Allow Caramel to fully cool before using on fudge. 

Melt Coconut Oil and Manna in microwave for about 1 minute in large bowl.  Add all remaining ingredients and mix well making sure there are no lumps. Pour in 10x10 pan lined with parchment paper and drizzle with the Caramel sauce.  Run a butter knife thru Caramel drizzle lines to push it thru the center and middle of the Fudge.  Then place in refrigerator for 2-3 hours until firms up.  


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