Primal Spicy Cinnamon Chocolate Fudge

Sunday February 12, 2017
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A friend once brought this fudge to a Christmas exchange I host and it was soo good!  I made a few tweaks to a very basic, easy recipe to make it more Paleo friendly.  Even though I make it with less sugar, it’s still a pretty sweet treat, but the complexity of the cinnamon and cayenne gives it an interesting and delicious flavor!

Primal Spicy Cinnamon Chocolate Fudge

Adapted from Giada de Laurentiis’ Cinnamon-Chocolate Fudge Recipe

Ingredients:

  • Coconut oil, for greasing the pan
  • 14 oz sweetened condensed milk OR
    12oz homemade sweetened condensed coconut milk, made from:

    • 1 can full fat coconut milk
    • 1/4 cup honey or other sweetener of choice
  • 1 1/2 tsp ground cinnamon
  • 1/4 tsp ground cayenne pepper
  • 1 tsp pure vanilla extract
  • 1 pound dark chocolate (recommend 70% or  higher), chopped up OR
    2 cups bittersweet chocolate chips (recommended: Enjoy Life Dark Chocolate Morsels)
  • 3 tablespoons unsalted grassfed butter (recommended:  Kerrygold), cut into 1/2-inch pieces, at room temperature
  • Sea Salt (Recommended: Trader Joe’s Himalayan Pink Salt)

Directions:

Start by making homemade sweetened condensed coconut milk — follow the directions of this Detoxinista recipe.  It takes about an hour, but it is easy and vastly reduces the sugar content.  Regular sweetened condensed milk has ~220 grams of sugar per can (!!!), this version cuts the sugar to ~70 grams.

Grease the bottom and sides of an 8 by 8-inch baking pan OR line the pan with a sheet of parchment paper, large enough that extra paper overhangs on all sides.

Use a double-boiler, or create your own by putting a glass or stainless steel bowl over a saucepan of barely simmering water.

First, combine the condensed milk, cinnamon, cayenne and vanilla in the top of the double boiler (or the top bowl over the heated water).

Then, add the chocolate and butter.  Stir until the chocolate chips have melted and the mixture is smooth, about 6 to 8 minutes.

Using a spatula, scrape the mixture into the prepared pan and smooth the top.

Sprinkle with sea salt, then refrigerate for at least 2 hours until firm.  Tip:  place pan in the top back of the fridge where it tends to be coldest.

Using a sharp knife, cut the fudge into 1 inch pieces.  Store in an air tight container in the fridge or freezer.

Primal Spicy Cinnamon Chocolate Fudge
Cuisine: Dessert
Serves: 16 bites
 
Adapted from Giada de Laurentiis’ Cinnamon-Chocolate Fudge Recipe
Ingredients
  • Coconut oil, for greasing the pan
  • 14 oz sweetened condensed milk OR homemade sweetened condensed coconut milk
  • 1½ tsp ground cinnamon
  • ¼ tsp ground cayenne pepper
  • 1 tsp pure vanilla extract
  • 1 pound dark chocolate, chopped up OR 2 cups bittersweet chocolate chips
  • 3 tablespoons unsalted grassfed butter, cut into ½-inch pieces, at room temperature
  • Sea Salt
Instructions
  1. If using homemade sweetened condensed coconut milk — follow the directions of the Detoxinista recipe (http://detoxinista.com/2012/08/sweetened-condensed-coconut-milk/)
  2. Grease the bottom and sides of an 8 by 8-inch baking pan OR line the pan with a sheet of parchment paper, large enough that extra paper overhangs on all sides.
  3. Use a double-boiler, or create your own by putting a glass or stainless steel bowl over a saucepan of barely simmering water.
  4. First, combine the condensed milk, cinnamon, cayenne and vanilla in the top of the double boiler (or the top bowl over the heated water).
  5. Then, add the chocolate and butter. Stir until the chocolate chips have melted and the mixture is smooth, about 6 to 8 minutes.
  6. Using a spatula, scrape the mixture into the prepared pan and smooth the top.
  7. Sprinkle with sea salt, then refrigerate for at least 2 hours until firm. Tip: place pan in the top back of the fridge where it tends to be coldest.
  8. Using a sharp knife, cut the fudge into 1 inch pieces. Store in an airtight container in the fridge or freezer.

 

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