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Brownie Fudge

June 26, 2014 Kate
Brownie Fudge Recipe
Brownie Fudge Recipe

Sometimes you just throw some stuff in a bowl and hope for the best...I got what I was looking for with this one!!  I wanted a fudge, but cooked, so kind of a brownie at the same time.  A fat bomb is what some people may call this since it's loaded with healthy fats like coconut butter, full fat coconut milk and grass-fed butter!  These are nut free and are best stored in the refrigerator!!

Brownie Fudge
Ingredients

  • 3/4 cup coconut cream/butter, melted
  • 1/3 cup full fat coconut milk cream (The thick cream on top of a chilled can of coconut milk)
  • 2 tbsp grass-fed butter, melted (coconut oil or ghee would work)
  • 1 pastured egg
  • 2 tsp vanilla extract
  • 5 tbsp cacao powder
  • 3/4-1 cup granulated sweetener (I used Swerve for no sugar option)
  • 1/2 tsp vanilla bean powder
  • 1/4 tsp sea salt
  • 1/4 tsp baking soda

Instructions

  1. In a mixing bowl, combine the cacao powder, sweetener, vanilla bean powder, soda and salt, set aside
  2. Place the melted coconut cream/butter, grass-fed butter, coconut milk cream in a bowl and beat until smooth
  3. Add in the egg and vanilla extract, beat until combined
  4. Add the dry ingredients to the wet and beat until all the cacao lumps are gone!
  5. Spread the mixture into either a 6x6 or 8x8 greased pan, depending on how thick you want them
  6. Bake at 350 for about 20-25 minutes until edges get brown. The center may seem uncooked, especially in the 6x6 pan, but that's ok
  7. Let the pan cool and then place in the refrigerator to cool completely
  8. These are best stored in the refrigerator

Notes

The easiest way to melt coconut cream/butter is to place the jar in a pot and bring the water to a boil.

 

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Kate's Healthy Cupboard - Gluten Free Recipes
Kate's Healthy Cupboard - Gluten Free Recipes
In Recipes, Desserts4 Tags Chocolate, Coconut Creme, Coconut Milk, Dairy Free, Flourless, Nut-Free
← Dairy Free Peanut Butter Ice Cream PieOlive Garlic Crackers →
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