PALEO PHAT FUDGE

by | Apr 23, 2016 | Gluten Free, Paleo, Recipes | 4 comments


PALEO PHAT FUDGE
 
Save Print
Author:
Ingredients
  • 1 cup tahini best quality I used hulled sesame tahini such as Soom Foods
  • 105 gr or ¾ cup grass fed butter, unsalted such as KerryGold
  • ½ cup raw cacao best quality
  • 1 tablespoon turmeric powder, organic preferably
  • ⅛ teaspoon Cayenne pepper, optional
  • 1 teaspoon Ceylon cinnamon
  • 1 teaspoon vanilla extract
  • 1 scoop collagen powder, grass fed
  • 1 tablespoon gelatin powder
  • 2 tablespoons Choc Zero maple syrup for keto or Manuka Honey for Paleo
  • Pinch Maldon Salt
Method
  1. Prepare a baking or metal tray with silicon muffin liners.
  2. Mix all ingredients in a non reactive pot such as a stainless steel pot or Le Cresset casserole, over medium low heat mixing with a whisk until melted.
  3. Put this mixture evenly onto the silicon liners and freeze until set for about 2 hours. Un mold and serve.
  4. You can also eat at room temperature as a paste. I prefer the chilled version.
  5. Optional add ins are: golden berries, hemp seeds, cacao nibs

 

4 Comments

  1. Rhonda Buchanan
    Rhonda Buchanan on March 12, 2019 at 12:54 pm

    I could not get this recipe to print

    Reply
    • Vanessa Musi
      Vanessa Musi on March 12, 2019 at 12:56 pm

      Hi Rhonda, thanks for your message, I just tried it and it worked perfectly for me.

      Reply
  2. Analy
    Analy on December 7, 2020 at 8:54 pm

    Hello! I wondering if the recipe it is the same of the picture?
    I really want to do the Phat Fudge,

    Thanks

    Reply
    • Vanessa Musi
      Vanessa Musi on December 7, 2020 at 9:02 pm

      Hi Analy, yes of course! Let me know if you make it. Use the best tahini (Soom Foods).

      Reply

Submit a Comment

Your email address will not be published. Required fields are marked *

Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.