Healthy Sunflower Seed Butter Fudge (Nut Free, Dairy Free Option, Gluten Free, Paleo, GAPS Diet)

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by brenda on December 9, 2011

I think I’ve mentioned (maybe a few zillion times) how much I love chocolate. Well, this is one of those recipes that I think may become a weekly staple in my home. Make broth, make yogurt, make sauerkraut, make fudge. Something like that! 😉

 

Healthy Sunflower Seed Butter Fudge

1/2 c sunflower seed butter  for a no-sugar option, purchase the organic version, which has no added sugar

3 TB cocoa powder

2/3 c raw honey

3 TB butter (or coconut oil for a dairy free version!)

3/4 c shredded coconut (unsweetened)

Line a 8×8 pan with parchment paper and set aside. Pulse everything together in a food processor until combined. Press chocolate mixture into the prepared pan and refrigerate for at least 1 hour. Cut into small squares and serve! Store in the fridge.

This recipe is *easy* and full of good stuff (like healthy fats!). Keep some in your fridge for a quick blood sugar boost. You may substitute almond butter or peanut butter, of course. We make things nut-free around here (due to allergies), so we stick with SunButter or homemade sunflower seed butter.

 

You might wonder,

How is this fudge HEALTHY?

Here’s how!

Sunflower Seed Butter: Sunflower seed butter is a high-protein snack, about 3 grams of protein per serving. It also contains a high dose of Vitamin E, which is important for our cholesterol and our immune system. Also, Sunflower seed butter contains Magnesium, which is necessary for energy, for muscle function and sleep.

Cocoa Powder: Cocoa is naturally rich in iron, magnesium, calcium, phosphorus, copper, manganese, selenium, potassium and zinc.

Raw Honey: 

Coconut Oil:

Shredded Coconut: 

Do you love chocolate too? How do you satisfy your chocolate cravings in healthy ways?

{ 14 comments… read them below or add one }

Jen @ Eating my Vegetables December 9, 2011 at 7:44 am

Oh my… now I need to make fudge a few times so I can get specific measurements for my recipe!

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Brenda December 9, 2011 at 1:57 pm

Jen, yes, DO! I’d love to see your recipe! 🙂

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Stacy December 9, 2011 at 7:52 am
Brenda December 9, 2011 at 1:57 pm

Stacy, I’ll check it out! 🙂

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Tricia Swenson December 9, 2011 at 11:55 am

Oh, that looks yummy! Maybe I’ll try it with carob since my body hates chocolate for the time being.

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Brenda December 9, 2011 at 1:57 pm

Tricia, let me know how it turns out!

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Matt @ FaveDiets December 9, 2011 at 12:59 pm

This looks delicious! I would love if you shared this in my holiday recipes Blog Hop. Enter it for a chance at a Wilton Pre-Baked Gingerbread Tree Kit! http://bit.ly/vbyp71

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Tarena December 9, 2011 at 4:05 pm

Brenda this looks amazing!!
I’m off to soak some sunflower seeds right now to make this soon!!
Hmm…how much sunflowers seeds should I soak? Do you have any idea from making your own?
I’ll try 2 cups of seeds just to be safe…and if there is extra seed butterit will be no problem… it will get eaten up soon!
I’ll have to see if I can come up with a good one too…right now I am using a healthy version that I didn’t create, but I also warm it up and we use it as FONDUE!!! SUPER YUMMY!! =)

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WEFA December 16, 2011 at 6:16 pm

I would enter the contest if it was for chocolate pudding… I have the tastiest recipe ever! With a special ingredient… Avocado! My husband hates avocado expect in two things, this pudding, and it fat devils, which are deviled eggs with avocado replacing the mayo

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Omgshinies February 16, 2012 at 9:44 pm

Can you post recipes for these? They sound delicious!

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Elizabeth December 28, 2011 at 2:24 pm

I know I’m a little late, my friend just told me about your search for great whole foods fudge. I thought I would share this recipe we love.

1 cup coconut oil (liquid, but not hot)
1 cup cocoa powder
1 cup natural peanut butter (smooth works best)
1/2 cup raw local honey
1 tsp vanila extract

Mix everthing in your blender of food processor until smooth. Do not over mix. It will be a liquid. Pour into mini muffin tins lined with candy cup liners. This will make about 24 pieces depending how thick you want your fudge. Put muffin tins in the fridge to harden. This will take about 45 minutes. Now your fudge is ready to enjoy. Store in the fridge. If fudge is left out and gets soft just pop them back in the fridge for a bit.

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Nicola March 24, 2013 at 5:55 pm

Hi! Thanks for the recipe, it looks great. Do you think this would work if I rolled up the mixture into little balls (think little easter eggs) and refridgerated for easter?

Could I get away with hiding them for easter or would they go warm and mushy?

Thanks, Nicola

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Julie L Drigot March 26, 2013 at 1:11 pm

What fun, even if I don’t have a recipe I get to try everyone else’s fudge. In this giveaway, everyone’s a winner! Yea fudge!

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Mom, JD October 9, 2013 at 5:32 pm

Wow! This recipes is AMAZING! It took all of my family’s collective will power to not eat the whole batch in one day!

Edited to add: I’ve been off chocolate for a couple months & this was the perfect recipe for reintroducing it!

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