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
- In a mixing bowl, combine the cacao powder, sweetener, vanilla bean powder, soda and salt, set aside
- Place the melted coconut cream/butter, grass-fed butter, coconut milk cream in a bowl and beat until smooth
- Add in the egg and vanilla extract, beat until combined
- Add the dry ingredients to the wet and beat until all the cacao lumps are gone!
- Spread the mixture into either a 6x6 or 8x8 greased pan, depending on how thick you want them
- 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
- Let the pan cool and then place in the refrigerator to cool completely
- 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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