I made this for one of our cultured food workshops and want to share the recipe so everyone can have this amazingly healing and delicious recipe at home.
I discovered how to properly make this by accident when Keirsten came over and I left it sitting on the stove all morning. Previously, the fudge kept separating in the fridge after I’d melted the coconut oil and added the ingredients.
Cultured food fudge:
2 cups coconut oil
2 tsp vanilla
1/4 – 1/2 cup raw honey or other sweetener
1/4 cup of cocoa (or less for a milk chocolate taste)
1/4 tsp sea salt*
3 tbsp kefir, yogurt or other culture
Optional: peppermint oil, almond oil, almonds, other stuff like dried cherries or cranberries. Sky’s the limit in flavoring this Fudge.
To make this, I cream the coconut oil by rubbing it on the side of a bowl with a spoon. This retains the enzymes that melting destroys. you can soften it by putting the bowl in hot water if you need to. If it melts too much, wait until it’s cooled to harden up again and then mix it up.
After you’ve creamed the coconut oil and gotten out all the lumps, add the rest of the ingredients.
Refrigerate on parchment paper in an 8 x 8 pan. Ready when hard!
That’s it! Lovely!
* chocolate sea salt fudge is AMAZING. If you want to make it use coarse salt and use 1 tsp for
This recipe. *