During last year’s Whole Life Challenge, one of our athletes brought this fudge to our midpoint potluck.
There is nothing like the promise of dessert to make people mid-challenge go CRAZY. No one wanted pork chops, pineapple chorizo meatballs, or butternut squash soup when something as seemingly forbidden as fudge was on the table. Most attendees embraced the idea of eating dessert first that night.
My first thought was not unbridled excitement. It was skepticism. I was pretty sure that NO recipe that tasted this much like real fudge was legitimately challenge compliant. (Seriously, if you’ve been in the paleo/CrossFit community for long enough, you, too, have probably encountered the person salivating over a “paleo baked good” and gushing “You can’t even TELL it’s a brownie made with coconut flour, desiccated mangoes, eggs, and 2 cups of almond butter.” No. You can tell.)
This stuff, though, is good. It’s rich, it’s decadent, and it is completely within the rules (although eating half a pan might not be in the spirit). Make it and you’ll be the hero of your next WLC or paleo potluck.
- 1 c. coconut oil
- 1/2 c. cocoa powder
- 5 dates
- Optional: Mix-ins of choice, like chopped nuts, dried fruit, and unsweetened shredded coconut
- Whip coconut oil in food processor for 3 minutes.
- Add in cocoa powder and dates and blend well.
- Mix in any optional mix-ins (or don’t, it’s perfectly good plain).
- Spread on wax or parchment paper in a pan or on a cookie sheet and put in the freezer.
- Cut and enjoy once hardened.
Thanks to Sonda for the tasty treats!