Wednesday, July 11, 2012

Radically Natural Recipe: Ever Just Have Fudge for Dinner?

Well, it happened. I was tired, hot and grumpy, and I fed my children nothing but fudge for dinner. BUT, before you judge me too harshly, fellow Real Food crunchy mamas, let me assure you that it was healthy, luscious raw butter fudge!

I used to make a similar recipe with coconut oil, but when I obtained access to raw organic grass-fed cream, I switched. Sorry, coconut oil, I love you, but game over! Friends of ours have a grass-fed Guernsey cow, giving me access to a half gallon of gorgeous Guernsey cream once a week. It makes great butter...butter that doesn't last long in this household of butter gobblers. We eat about 1/2 pound of butter daily, with rationing, and the half gallon currently makes about 1 lb. of butter. I can see why once upon a time, everyone had his own cow. Someday, we hope to have a butter cow. Until then, I beg cream off my friends!

[Warning...this fudge is addictive and not necessarily GAPS friendly (there is some debate about raw cacao).  We cheated and paid for it a bit, but I see a future of fudge once our systems are more stabilized.]

Thanks to Sarah, the Healthy Home Economist for the inspiration.  She uses carob and peanut butter, but carob is definitely GAPS illegal and I'm not a fan of the ubiquitous peanut (even organic) primarily because of the aflatoxins (I have other peanut doubts, but that's another story).  Because my son is allergic to tree nuts, we cannot substitute almond or cashew or another nut butter.  I make raw sunflower butter and it worked quite well in the recipe.  To make sunflower (or pumpkin seed) butter, soak the seeds overnight, drain and rinse, allow to dry a bit (half a day or so), then blend with a bit of sea salt and some organic melted coconut oil or organic EV olive oil...but beware your olive oil source, as many olive oils are fake or adulterated.

Nut-Free Raw Butter Cacao Fudge
1 cup raw grass-fed butter softened
1/2 cup raw sunflower butter
1/2 cup raw honey
1/2 cup raw cacao (I like Earth Circle Organics )
1 tsp salt
1 tsp vanilla
1 Tb. cinnamon

Just add everything to a mixing bowl and whip.  I made this fudge directly after making the butter, so it was soft and creamy.  Smooth the mousse-like mixture into a baking pan (I use a Pyrex Square Cake Pan) and place in the freezer.  Once it is hardened, you can cut the fudge.  Store the fudge in the freezer to keep it solid...that is, if you have anything left to store once your kids and husband have a nibble.  This butter fudge melts on your fingertips and in your mouth.  (Eating in a bowl with a spoon is a mess-free alternative; it's like cold, solid mousse.)  It's a nourishing indulgence...a butter (and chocolate) lover's dream.  

Butter Making Resources
Cultured Butter
Video: How to Make Raw Butter

Tomorrow it's grass-fed steaks, soup and salad for dinner.  Sometimes you just need to eat the fudge.  Enjoy!