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
2 cups shredded coconut (where to buy shredded coconut)
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)
- 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