Chocolate nut butter fudge made with only whole ingredients and sweetened with raw honey for a delicious treat that also provides nourishment, probiotics, and enzymes.
One of the most nutrient-dense foods on the planet is raw grassfed butter from cows munching on thick, green, unsprayed pasture. Deep yellow butter is one of the healthiest foods you can feed your children. It is an important traditional food to help them grow up sturdy and strong.
Why not make chocolate nut butter fudge and make this healthy food a treat on occasion? If you are surprised that I recommend butter, I would suggest reading up on the dangers of margarine. This article on healthy fats helps explain the basics.
If you do not have access to raw butter in your area, then buy the best gourmet butter you can afford from the health food store. I used to buy Kerry Gold from Ireland, but the quality has gone downhill in recent years. I would recommend finding another quality brand available in your area.
Alternatively, you can make your own raw butter using grassfed cream.
Your family will love this whole food raw fudge recipe. Using only whole ingredients preserves the nutrition and enzymes. This allows for easy digestion and optimal assimilation of the vitamins and minerals.
Homemade Chocolate Nut Butter Fudge
Recipe for chocolate nut butter fudge that uses butter, raw honey and soaked nut butter of choice for a satisfying and nutritious treat.
Ingredients
- 2 cups butter softened, preferably grassfed and raw
- 1 cup peanut butter roasted, preferably organic
- 1.5 cups raw honey raw and unfiltered, preferably local
- 1 cup cocoa powder preferably organic
- 1 tsp sea salt
- 2 tsp vanilla extract
Instructions
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Soften the raw butter to room temperature.
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Mix all ingredients well in a large, glass bowl.
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Spread parchment paper across a large pan that is 1-2 inches deep and spread fudge evenly so that it is about 1/2 inch in depth.
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Put pan in freezer to set for about 1 hour.
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Cut into squares and serve as a snack or even a very fast, healthy breakfast on the go!
Recipe Video
Recipe Notes
If you wish to substitute the peanut butter, I recommend choosing one of these organic soaked and sprouted nut butters.
Carob powder may be substituted for cocoa powder. If you make this substitution, add 1 Tbl organic chocolate extract to the mixture.
More Healthy Recipes Using BUTTER
Sprouted Flour Brownies
REAL Chocolate Chip Cookie Cake
Homemade Chocolate Pudding
I just got off the phone with the bee keeper who sold me my jar of honey. He said the honey was heated to 105 degrees and that it has to be heated that much to be able to bottle it. I find this hard to believe, but wonder if there are safe limits for heating honey. For instance, I understand there is a safe temperature range for heating milk when making cheese. But does this same principle apply to honey? My bet is no. Based on a quick search, I just found out that there are no regulations for the label "raw" when it comes to honey. These days I'm feeling like I get duped every timeI shop!
The only truly raw honey is that which is bottled right when it is extracted from the comb, when it is naturally liquid. When I worked for a beekeeper we extracted right into our bottling tank. If a beekeeper extracts his honey into 5 gallon buckets or 55 gallon barrels and wait suntil fall, they will have to heat it to reliquify it for bottling. 105 is pretty low and you can imagine that it could reach that in the hive on a hot day. My guess is that his honey wasn’t totally set up when he bottled. Most honeys in the store are heated much more than that.
Raw honey is a wonderful nutrient dense food that when consumed in moderation is a healthy part of the diet. When you consume it with a lot of fat such as in this fudge recipe from the raw butter along with the protein in the nut butter, very steady blood sugar is the result despite the honey.
Hi Sarah,
I love your videoblogs! This fudge sounds delicious. Like Kare, I would try it with almond butter. I am intrigued about your comment concerning raw honey. Is is safe to consume raw honey even if one is trying to avoid blood sugar spikes. I don't consume any sugar/sweeteners, the only exception being stevia.
Gloria:)
This is the kind of recipe I love to save! I'll put it next to my pannacotta and protein cookies 🙂
Thanks!
Melissa
Here is a chocolate extract that I've been meaning to try – seems like a good choice. A bit pricey, but I think it would last a long time. The website offers other flavors as well.
http://www.therawfoodworld.com/index.php?main_page=product_info&cPath=100148_100372&products_id=1003248
I love this fudge recipe, Sarah!
Magda
I LOVE the passion fruit for flavoring kombucha, so I’m sure this one is yummy. A tiny bit (1 drop flavors a 16 oz bottle) goes a long way!
Raw honey would be a better choice than maple syrup. Maple syrup is not raw for one thing and for another, it is a disaccharride sugar which is much harder to digest than honey which is a monosaccharide. Honey is also permitted on GAPS and SCD where maple syrup is not.
Hmm…do you think I could use maple syrup instead of honey? Or a combination?
Also if you can get local, grass-fed cream, you can make your own butter. I get this (VAT pasteurized) and this is probably the best, and cheapest, option available to me.
Interesting fudge! I might need to make some….
Yes, the almond butter would be great! Yes, there is agave in the Flavorganics as well as every other extract I've seen. It is not much and there is so very little in the recipe that if you don't eat agave or HFCS at all, then I wouldn't worry about it.
Oh, and do you know of any other chocolate extracts? The Flavorganics brand contains agave syrup in it.
Do you think this recipe would work if I substituted almond butter for the peanut butter? My 8 yr old is allergic to peanuts.