If you are on the SCD or GAPS diets you know you cannot have chocolate. Cocoa powder is also questionable (it is not allowed on SCD) because it has some starches in it. The solution is cocoa butter — pure food grade cocoa ( cacao) butter may be used to impart the mild taste of chocolate. If you have not had fudge for a while because you are on one of these diets (also appropriate for Primal and Paleo diets), this Mock Cocoa Fudge recipe will really satisfy and rank high on the “treat” scale.
While cocoa solids (powder) are what lends a chocolate bar its characteristic flavor and color, cocoa butter provides smoothness. Cocoa solids contain most of the antioxidants associated with chocolate, however they also contain the greatest concentration of the psychoactive chemicals caffeine and theobromine, which are mainly absent in the cocoa butter.
For people wishing to avoid the sugars, starches and neuro stimulants in chocolate, cocoa butter is the way to go.
Mock Cocoa Fudge
Ingredients
2 cups shredded coconut (where to buy shredded coconut)
1 cup pecan butter ( from 2 cups crispy pecans) (where to buy crispy nuts) (how to make crispy nuts)
1/4 cup gently melted cocoa butter (where to buy high quality food grade organic cocoa butter)
8 pureed medjool dates (soaked in water for 1/2 hour to soften)
4 tablespoon raw honey (where to buy raw honey)
2 teaspoon vanilla (where to buy spices)
One tablespoon shredded coconut for rolling the drops in (optional)
Instructions
- In a food processor grind the pecans to a nut butter
- In a small pan gently melt about 3 -4 ounces of cocoa butter (do not over heat as it will become bitter)
- In a small mini processor puree the soaked dates until they become a paste
- Add the honey, vanilla, date paste, shredded coconut and melted cocoa to the processor and mix
- The batter should be firm and will ball up in the processor
- The batter will be slick with oil but manageable
- Line cookie sheets with parchment paper
- With a teaspoon, scoop the batter into your hands and make a ball about the diameter of a nickel
- For a variation, you may roll some in shredded coconut
- Drop the ball onto the cookie sheet
- Bake at 325 degrees F for 20 – 25 minutes or until browned
- Let cool
- Pop into your mouth and savor!
This post is shared at: What’s Cooking Wednesday, Sustainable Ways, Real Food Wednesday, Healthy 2Day, Mommy Club, Gluten-Free Wednesday, These Chicks Cooked, Mock Cocoa Fudge, Creative Juice Thursday, Simple Lives Thursday, Pennywise Platter, Fresh Bites Friday, Foodie Friday, Fight back Friday, Living Well Blog Hop, Friday Food, Sugar-Free Sunday, My Meatless Monday, Monday Mania, Real Food 101, Tasty Tuesday Tidbits, Hearth & Soul Hop, Traditional Tuesday, Slightly Indulgent Tuesday
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{ 11 comments… read them below or add one }
This recipe is so great! Possibly one of the best dessert recipes I’ve had in awhile!
Jill,
I would really love that fudge with Coconut and Thank you so much for sharing with Full Plate Thursday and Happy Holidays!
Come Back Soon,
Miz Helen Dates, that sounds so good.
I go into places all the time with a mug and the empoeyles never give me a hard time. Give the people that provide their own mugs a small discount. You’ll make it up in cups saved.I try not to frequent places that use Styrofoam, so I guess paper cups are the next best thing. Check out the site below. They have compostable paper cups for sale. Perhaps you could contract with a local recycler and give them some business, make yourself look good, and keep your green customers happy.Good luck!
What a delicious fudge. And you can feel good about indulging with this recipe. Thanks for sharing your recipes with the Hearth and Soul Hop.
This looks great! I couldnt find your recommendation for cocoa butter, however – could you pass that along?
Hi Adreinne,
If you click through to my resource page (takes a few seconds to load) it will bring you to Wilderness Family Naturals. They sell the organic cocoa butter that is the best I have used so far. Let me know how it goes!
Hi Jill, the recipe looks great!
Just wanted to let you know that on Dr. Natasha’s FAQ list she addresses the Cocoa question – if you didn’t know. I love her FAQ sheet because it answers so many of those tiny annoying questions I want to pepper her with.
http://www.gaps.me/preview/?page_id=32
Great post!
Congrats on being my top most clicked item in my Mommy Solutions link up last week. Such an adorable project! http://www.crystalandcomp.com/2011/12/the-mommy-club-share-your-resources-and-solutions-24/
Have a super week, Crystal
Thanks again!
Jill- This recipe is delicious! One question: Do you think there would be any digestive problem with not cooking them? The cocoa butter seemed to melt out and onto the pan during cooking and the cooked product was not near as good and the few uncooked ones I put in the freezer. My daughter with Crohn’s is on SCD and it seems that since my pecans are soaked/dehydrated and pureed, and the dates soaked, that there would be no issue with them raw. What do you think? Thanks so much! Love your website!
Hi Leslie,
Did you follow all the ingredient amounts? I have found when there is too much cocoa butter it will drip out of the cookie or what ever I am baking. In this recipe it should not do that unless you put more in.
If you are asking if the recipe has to be cooked, I guess it really doesn’t. The hardest things to digest are the nuts and shredded coconut. Nothing in the recipe really has to be cooked.
Most people who are not in the early stages of the diet may be able to tolerate this recipe just fine, however it is more advanced because of the nuts. Even with soaking and dehydrating they are still hard to digest.
Freezing sounds like a good idea! Thanks!
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