Name: Dragon's Cocoa Nut Fudge
Prep time: 10 min
Total time: 2 h 10 min
Yield: 16
Ingredients: 1/2 cup coconut oil, melted; 3/4 cup natural almond butter or peanut butter, no added sugar; 1/4 cup honey; 1/2 cup unsweetened cocoa powder, sifted; 1/4 teaspoon fine sea salt; 1/2 cup chopped mixed nuts, such as almonds and walnuts; 1 teaspoon pure vanilla extract (optional)

Description

Rich, no-bake fudge blending cocoa powder, nut butter, and a drizzle of honey for deep chocolate notes suited to a mythical tavern. Coconut oil and chopped nuts provide creaminess and crunch without dairy or refined sugar. Chilled quickly then portioned, this batch-friendly dessert stores and freezes superbly for anytime cravings.

Cultural Background

Fudge originated in the late 19th century United States as an accidental creation when a confectioner attempted to make caramels but produced a smoother, creamier result instead. It gained popularity in American women's colleges like Vassar, where students swapped recipes and sold batches as fundraisers. This version draws on those no-cook techniques while incorporating modern natural sweeteners and fats for a fantasy tavern treat that echoes simple, hearty American sweets from pioneer-era inns.

Recipe Info

PREP TIME: 10 minutes
COOK TIME: 0 minutes
TOTAL TIME: 2 hours 10 minutes
SERVINGS: 16
DIFFICULTY: Easy

Ingredients

1/2 cup coconut oil, melted
3/4 cup natural almond butter or peanut butter, no added sugar
1/4 cup honey
1/2 cup unsweetened cocoa powder, sifted
1/4 teaspoon fine sea salt
1/2 cup chopped mixed nuts, such as almonds and walnuts
1 teaspoon pure vanilla extract (optional)

Instructions

Line an 8x8 inch baking pan or loaf pan with parchment paper, leaving overhang on the sides for easy removal later.
In a medium bowl, whisk together the melted coconut oil, nut butter, and honey until completely smooth and well combined, about 1 minute.
Add the sifted cocoa powder, salt, and vanilla extract if using, and whisk vigorously until no lumps remain and the mixture is glossy and uniform.
Fold in the chopped nuts until evenly distributed throughout the mixture.
Pour the fudge mixture into the prepared pan and spread it evenly with a spatula, smoothing the top.
Place the pan in the refrigerator and chill for at least 2 hours until the fudge is firm and set.
Once set, lift the fudge out using the parchment overhang and cut into 16 squares with a sharp knife.

Tips

- Use room temperature nut butter for easier mixing and a smoother texture.
- Avoid overmixing after adding the nuts to keep them from breaking down too much.
- For a different nut flavor, substitute cashew butter or add a pinch of cinnamon.

Nutrition

Calories: 145
Protein: 3g
Carbs: 7g
Fat: 13g