So I have an embarrassing story about this fudge... This fudge had me the moment I checked out the recipe. It was in compliance with my many diet restrictions and seemed totally easy to make (check and check). So I whipped up a batch, added in some walnuts for good measures, and presented it to M at the end of our long day. We nestled in with our favorite series (The Office), in which we watch annually starting back a season one, and no we are not ashamed and no it never gets old. Anyone else obsessed with Michael Scott??
Ok so that's not even the embarrassing part...
I was so engrossed in The Office I didn't even realize how much fudge I was eating. Turns out I ate 4 huge hunks of it (which I know may not sound like a lot but I'm a little person and this was after I already ate dinner, plus fudge is super rich). So it hits me: like an immediate surge of pain in which I realize I've been mindlessly eating fudge for the past 20 minutes. And I'm in sheer agony. I'm in so much discomfort that I was actually up all night tossing and turning over my stomach pains in which I vowed 'I'm never eating that deathly fudge again!'. But now it's been a few weeks, and I can reflect upon this from a very rational frame of mind and realize- the fudge was not the problem- it was me, I was the problem! So yes, make this fudge because it's so delicious. But please, please- only have one hunk, or maybe two....
1 cup pure maple syrup
1/2 cup coconut sugar
1/4 cup pressed coconut oil
1 cup raw cashew or almond butter
6 tablespoons arrowroot powder
2 teaspoons pure vanilla extract
1/2 teaspoon fine sea salt
8 ounces unsweetened baking chocolate (100 percent cacao), chopped
1/3 cup raw walnuts
Line a 9×13-inch baking dish with parchment paper and leave flaps hanging over the side of the dish for easy removal.
In a saucepan over medium-low heat, combine maple syrup, coconut sugar, and coconut oil. Stir until the coconut sugar melts and the mixture is liquid, about 5 minutes. Whisk in the nut butter, arrowroot powder, vanilla, salt, and chocolate, and continue stirring over low heat until the chocolate melts and everything is well blended, about 5 minutes more. Stir in walnuts.
Pour the fudge into the prepared baking dish and smooth the top with a rubber spatula. Chill in the refrigerator until set, about 6 hours. Cut into squares and serve.
Recipe modified slightly from Danielle Walker's Christmas Fudge
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