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
OMG! Just made these…phenomenal!
I am curious also about the OV butter? Our dairy farm’s milk is distributed by Organic Valley, so I know for a fact that they have one of the strictest pasture policies in the industry. While Kerrygold looks to have excellent practices in pasturing and sustainability, I am curious if all their butter is imported? If so, wouldn’t it be better to support small, American family farms?
Hello ,
I am also curious about the organic valley butter? Why do you never get it?
I totally wish I could pin this! I have cacao nibs could that work? Get Pinterest options! Your stuff is great!
Please…why do you never buy Organic Valley Butter? I usually use grass fed ghee or coconut oil because my butter choices are so limited. I did look into Organuc Prarie and Organic Valley. They say all the right stuff in their advertising and I could gind nothing else about them.
Sarah, why no Organic Valley? I buy their low temp past. whole milk because I’m still saving up for a cow share. I buy Kerry Gold too but do buy from Organic Valley for milk and sour cream. Just curious about your comment 🙂
Can’t wait to try your recipe!!
Why do you not recommend Organic Valley butter? I buy the European Style Cultured Butter and it says that the cows pasture freely. Is this not true? I just want to make sure to be making informed decisions. Thank you.
This dish looks so good. I can’t wait to try it.
what do you think of making home made raw butter? I don’t see that you have a made video on it. I’m starting to buy raw milk and want to make maximize its uses.
Hi Sarah,
Is there something wrong with using cocoa powder instead of the carob?
Thanks 🙂