As the holiday season is among us, it seems like it’s almost impossible to go a day at work without a colleague bringing in a delicious treat or homemade recipe to share. It’s fitting that Christmas Eve has been designated as National Chocolate Day!
Chocolate comes from the Cacao tree grown in various areas all over the world. When buying chocolate, there are many varieties available like dark, milk, white, unsweet, semi-sweet and beyond. Dark chocolate is full of antioxidants and research has linked it to powerful health benefits. The higher the percentage of cacao solids in chocolate, the less sugar it contains.
Some of you may remember that earlier this year, the world’s leading producer of chocolate, Barry Callebaut AG invented a new ruby chocolate. How exciting! Unfortunately, approval by the FDA can take up to a year before we will start seeing this impressive new indulgence in stores and on menus. But if you’re in the mood for a quick, sweet fix, don’t let the wait stop you. I’m sharing a delicious fudge recipe today with super simple ingredients. Enjoy!
Dark Chocolate Coconut Oil Fudge by Wholefully
1/2 cup melted coconut oil
1/4 cup honey or maple syrup
1/2 cup unsweetened cocoa powder
1/4 teaspoon vanilla extract
Pinch of salt
Unsweetened shredded coconut, for garnish
- Line a small square dish (I use this small square glass food storage container—it’s perfect for this batch size) with parchment paper. Set aside.
- In a small bowl, whisk together the coconut oil, honey or maple syrup, cocoa powder, vanilla, and salt until very smooth.
- Pour mixture into the prepared dish. Refrigerate until solid, about an hour, then sprinkle the shredded coconut on top, and cut into 9 small pieces. If you’re in a hurry, pop it in the freezer and you’ll be ready to go in about half the time—although you might need to use a knife ran under hot water to cut through it.