I can remember standing on a chair and watching my grandmother make fudge on very rare occasions.
Sweets in my home were a special treat. They were always made from scratch and usually in small batches so we didn’t all pig out on them. Which in hindsight, was probably a good thing.
My grandmother could make some fudge though. Sometimes with nuts, sometimes not, but either way, it was always delicious.
The Making of a Dairy Free Treats
A few days back, Barlean’s reached out to me and asked me if I’d like to try out their new Buttered Flavored Coconut Oil. I think it took me all of about 3 seconds to reply ‘Yes Please‘. I love trying new products and I especially like trying out new options to a non-dairy butter alternative.
Being dairy-free isn’t all that bad, yet when it comes to baking or wanting things like butter on your popcorn, it can be a little frustrating at times. Now a days though, I’m seeing more and more options out there. Making tasty snacks and treats without butter is now something that can be done.
Fudge It Was
Once I received my sample of the Buttered Flavored Coconut Oil, my mind was racing with different recipe ideas. All of which contained chocolate as it’s main ingredient.
I finally decided that I was going to keep it simple. Dark Chocolate Fudge is what it would be. Short list of ingredients and super easy to make.
I got all the ingredients together. Whisked up a batch and poured it in the pan. Placed it in the fridge for about an hour or so, then sliced it up into bite size pieces.
To be honest, I was a little nervous about what these were going to taste like. Coconut oil and butter? I wasn’t sure if this was going to work in a fudge recipe.
Rich, smooth, and melt in your mouth. Yup, it worked out just fine.
My only problem… is not eating this all at once.
Try It For Yourself
- 1/2 cup melted Buttered Flavored Coconut Oil
- 1/2 cup unsweetened Cocao Powder
- 1/4 cup maple syrup
- 1/4 teaspoon pure vanilla
- Pinch of salt (to taste)
- 1/4 cup chopped walnuts
- Prepare a small dish with parchment paper
- In a small bowl, combine the buttered flavored coconut oil, coao powder, maple syrup, vanilla, and salt. Whisk together until smooth.
- Pour the mixture into prepared pan and top with chopped walnuts.
- Place in refrigerator for at least one hour. Once firm, remove and cut into bite size pieces.
- Keep in air-tight container in fridge.
Barlean’s Butter Flavored Coconut Oil
Our dairy free Butter Flavored Organic Coconut Oil offers all the healthy benefits of organic coconut oil, with the rich taste of butter. Great on toast, popcorn, baked potatoes or cooked vegetables, it’s also a perfect for baking and sautéing, too.
We sustainably harvested organic coconuts, then add butter flavoring that comes only from botanical extracts. From our family to yours, enjoy!
SUGGESTED USE: Substitute 1:1 for butter in baking, cooking and frying under 375°F. Refrigeration isn’t required but may be desired if your prefer a solid consistency. Coconut oil will begin to soften and melt at 76°F.Certified Organic
- Non-GMO Project Verified
- No Dairy, Gluten or Soy
- No Trans Fats or Hydrogenated Fats
- Cholesterol Free
- No Coconut Flavor or Odor
- Substitute 1:1 for butter in baking, cooking and frying under 375°
What Do You Think?
What other kind of recipes do you think this Buttered Flavored Coconut Oil in? Leave me a comment and let me know. I’d love to hear your ideas.