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Parve
Easy
9 Servings
Allergens 
No Allergens specified
4 Hours, 30 Minutes
Diets
If you’re absolutely craving a bedtime snack, these Coconut Chocolate Fudge Squares might be your best bet. Most sweet treats cause insulin to spike, even when they contain healthy sweeteners, like the honey in this recipe. The difference here is the coconut butter, which counteracts the effects of the honey and helps balance your hormones for a deeper, sweeter sleep.
1 and 1/2 cups coconut butter
1/2 cup organic cocoa powder
1 tablespoon Gefen Vanilla Extract
1/8 teaspoon Tuscanini Sea Salt
1/2 cup raw honey or natural sweetener of choice (see note)
Heat a medium saucepan over low heat. Add coconut butter, cocoa powder, vanilla, and sea salt.
Mix well as the coconut butter melts. Slowly add the raw honey and mix until combined.
Pour the warm fudge into greased eight-inch (20-centimeter) square pan. Cover and refrigerate.
Let the fudge refrigerate for four hours or until completely set. Cut into squares and serve at room temperature.
Yields 18 small squares
Photography: Moishe Wulliger Food Styling: Renee Muller
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Question Would love to make this recipe, can’t find coconut butter anywhere…. is it the same as coconut oil? Any specific company you recommend that I could find? And where?
Thank you!
Here is a brand of Coconut Manna you can order it online. I would call any health food stores in your area to see if they sell it.
https://www.vitacost.com/nutiva-organic-coconut-manna?&CSRC=GPF-PA-692752311147-Google_PLA_PRO_Food+%26+Beverages-&network=g&keywordname=&device=c&adid=92700046740023346&matchtype=&gclick=CjwKCAiAsOmABhAwEiwAEBR0ZnjzynmPt4yRW3BATJQx_MtjccDvju0xMD-JgwZT5Vy7MsQNGnrcaRoC734QAvD_BwE&ds_agid=58700005284935644&targetid=&gclid=CjwKCAiAsOmABhAwEiwAEBR0ZnjzynmPt4yRW3BATJQx_MtjccDvju0xMD-JgwZT5Vy7MsQNGnrcaRoC734QAvD_BwE&gclsrc=aw.ds
This is a bit deceiving title if u bake for a type 1 diabetic. Dates; light honey; real syrup even in tiny portions will spike your blood sugar. Honey for a diabetictic is just as bad as sugar.
This is constantly being overlooked. Honey, silan, agave, etc., are always being refered as “sugar free”. My argument is that many people who have diabeties are not always aware of what is good and bad for them. They see sugar free and they think, “oh good, I can eat that”. It is not only the source of the sweetner that is the problem, but the carbs involved that become sugar and spike the sugars. For people who want to eat “healthier” it is not a problem. For people with dietary restrictions, it should be addressed in a proper way. (By the way, also type 2 diabetics, not just type 1).
amayzing!!!!!!!!! was a huge hit!!!!!!!!
thank you!