Chocolate nut butter fudge made with only whole ingredients and sweetened with raw honey for a delicious treat that also provides nourishment, probiotics, and enzymes.
One of the most nutrient-dense foods on the planet is raw grassfed butter from cows munching on thick, green, unsprayed pasture. Deep yellow butter is one of the healthiest foods you can feed your children. It is an important traditional food to help them grow up sturdy and strong.
Why not make chocolate nut butter fudge and make this healthy food a treat on occasion? If you are surprised that I recommend butter, I would suggest reading up on the dangers of margarine. This article on healthy fats helps explain the basics.
If you do not have access to raw butter in your area, then buy the best gourmet butter you can afford from the health food store. I used to buy Kerry Gold from Ireland, but the quality has gone downhill in recent years. I would recommend finding another quality brand available in your area.
Alternatively, you can make your own raw butter using grassfed cream.
Your family will love this whole food raw fudge recipe. Using only whole ingredients preserves the nutrition and enzymes. This allows for easy digestion and optimal assimilation of the vitamins and minerals.
Homemade Chocolate Nut Butter Fudge
Recipe for chocolate nut butter fudge that uses butter, raw honey and soaked nut butter of choice for a satisfying and nutritious treat.
Ingredients
- 2 cups butter softened, preferably grassfed and raw
- 1 cup peanut butter roasted, preferably organic
- 1.5 cups raw honey raw and unfiltered, preferably local
- 1 cup cocoa powder preferably organic
- 1 tsp sea salt
- 2 tsp vanilla extract
Instructions
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Soften the raw butter to room temperature.
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Mix all ingredients well in a large, glass bowl.
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Spread parchment paper across a large pan that is 1-2 inches deep and spread fudge evenly so that it is about 1/2 inch in depth.
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Put pan in freezer to set for about 1 hour.
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Cut into squares and serve as a snack or even a very fast, healthy breakfast on the go!
Recipe Video
Recipe Notes
If you wish to substitute the peanut butter, I recommend choosing one of these organic soaked and sprouted nut butters.
Carob powder may be substituted for cocoa powder. If you make this substitution, add 1 Tbl organic chocolate extract to the mixture.
More Healthy Recipes Using BUTTER
Sprouted Flour Brownies
REAL Chocolate Chip Cookie Cake
Homemade Chocolate Pudding
105F is ok … no enzymes lost at that temperature.
Hi Sarah, I live in Miami Fl, do you know where I can buy organic food and raw milk besides whole foods?
Hi Sarah, any instructions on making the homemade peanut butter? The fudge recipe looks great however the homemade peanut butter caught my attention.
Hi Anon, must do a vlog on that it seems! In the meantime, you want to soak a few cups of peanuts in some filtered water with a Tbl of sea salt in a glass bowl (no need to cover) for 7 hours, then drain and put wet peanuts on cookie sheets in a warm (150F) oven for about 18 hours or so until thoroughly dried (turn them every few hours or when you think to do it). Then put them through the food processor, add sea salt to taste and you have a healthy, raw peanut butter with phytic acid and other anti-nutrients neutralized for maximum nutrient absorption.
Thanks Sarah, I tried Googling homemade peanut butter recipes and not one of them mentioned soaking the peanuts -I'll do some experimenting this weekend.
Hi Sarah, I love your blog! I was wondering if you could do a post showing how to soak/roast/and make your own peanut from raw organic peanuts? I can't find a ton of great info online, but since you mentioned it in this post, I'd love to try it! We eat a lot of pb around here, and I'd love to buy some peanuts in bulk and tr making it.
Hi Chris, few people know that raw nuts MUST be soaked/dried first before eating them raw else the phytic acid is very detrimental to gut health and prevents absorption of the wonderful nutrition in the nuts.
Laura, great suggestion. I probably need to do a vlog soon on soaking nuts and then making nut butters.
I make fudge with coconut oil just to try to get more of that! But I love the idea of peanut butter in this, and will have to give it a try!
Can't wait to try this SArah! I have a sort-of unrelated question about raw butter. If using raw butter for cooking or baking, the heat will kill beneficial enzymes/ bacteria – correct? So, for those purposes, would it be the same benefit to use any butter (from pastured cows) and save the raw butter for eating raw or chilling/ freezing? Thank you!
If you cook raw butter, of course the enzymes are gone. As long as the butter is from pastured cows, using pasteurized butter for cooking is fine.