Nut-free chocolate fudge

If you know me, you know I LOVE chocolate!

For years I’ve been making my signature Walnutty chocolate as a healthier substitute for store-bought chocolate treats.  That recipe includes lots of walnuts and other nuts and seeds, which provide health-promoting fats.  But what about people who are allergic to nuts?

No problem, you can create a delicious, nut-free chocolate fudge!

Nut-free Chocolate Fudge

(makes about 36 pieces)

Nut-free chocolate fudge

Ingredients:

• 1/2 cup cocoa powder (I often use raw cacao powder)
• 1/2 cup butter or ghee (I make my own ghee using organic, cultured butter, see ghee recipe here) – ghee is softer/wetter than butter, so use a bit less ghee than you would butter
• 1/2 cup tahini
• 1/2 cup sunflower seeds
• 1/2 cup pumpkin seeds
• 1.5 cups quinoa puffs, rice puffs, millet puffs (any combination)
• 1/4 to 1/2 cup flaxseeds, ground
• 1/3 to 1/2 cup vegetable glycerine (very sweet but does not spike blood sugar – I get mine in large bottles from Azure Standard) or maple syrup/honey/agave syrup – adjust according to desired sweetness

Directions:

1. Line a metal 9×9” pan with parchment paper and put in the freezer to cool.
2. Melt ghee, tahini, and cocoa together on stove in a medium pot on low to medium heat and stir until smooth.
3. While those are melting, chop seeds in food processor.
4. Add ground flax and puffs to chopped seeds and set aside.
5. Remove prepared pan from freezer and have ready.
6. Remove pot from heat and stir in vegetable glycerine, ensuring it is well mixed.
7. Stir in seed mixture until blended.
8. Pour mixture into pan and spread to corners.
9. Put back into freezer or fridge until firm enough to cut.
10. Cut the chocolate into squares and peel off of parchment paper.
11. Keep refrigerated to keep it from getting mushy.

For more recipes, check out my Recipes page!