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
Hi Sarah,
I just wanted to ask you about "Anchor butter" from New Zealand. Have you heard of this butter and do you know if it is raw?
Thanks very much. Looking forward to making this fudge, looks delicious.
Hi anon, way late to comment I know… But FYI Sally Fallon says in Nourishing Traditions (I think, or if not there in the WAPF buying guide) that Anchor butter is a “good” option if you can not get raw butter (which is the “best” option).
Hi Anonymous, I don't know anything about Anchor butter from New Zealand. Best bet is to call the company directly and ask if it is raw. You don't say where you are from, but I doubt it is raw if it is imported into the US.
I make a fudge very similar to this – have you ever made it with less honey – is it really sweet?? Think I will try it with less honey – thanks for the video!!
I was wondering what I could substitute for the peanut butter. My son is also allergic to peanuts and almonds. He can eat pecans and walnuts…could I do something with that instead? And if so, what and how?
Thanks for another great recipe, Sarah!!
Tahini (roasted sesame butter) would work fine. 🙂
omg this sounds so good!! Can’t wait to try it!!! Thanks again Sarah!!!
Sarah, if you ever make this with pasteurized butter, you’ve got to try browning the butter first, and use almond butter. It’s like chocolate almond toffee:) thanks for the recipe!
hello sarah. i’ve been following your site and reading up on the WAP site as well, but so far i haven’t come across a little something that’s been bothering me. like another commenter above, i had a concern with the use of the raw ingredients for heat involved recipes. i understand the benefits of raw butter, honey, etc, but in the purposes of baking for instance, most of the beneficial parts IN the raw ingredients seem that they would be destroyed just as much as purchasing the already heated items, so to me it kind of seems like i’d be wasting money.
i only bring this up because in my area especially (st. louis) raw milk, cheese, butter, cream, actually raw and unheated honey, etc. are quite hard to source locally and if i CAN find them, a hefty price tag comes with it. i’ve actually only come across 1 raw milk provider that’s within reach, but they can’t take on many customers and even if i can squeeze in, it costs at least $8 for a half gallon! i have 2 local-ish whole foods stores, but they barely carry any cuts of full pastured beef; they mostly still sell grass-fed but grain-finished because it’s cheaper and what sells (although its just about worthless being finished on grain). I’ve looked at the raw milk site for my area but none of the ones listed near me work out. this is so frustrating!
Is the butter you use in this salted?
i don’t have access to raw grassfed butter in ontario canada, but i did order PUre Indian Foods grassfed Ghee a little while ago..would that work as a butter substitute??
thanks!
sarah
How long can you keep raw butter in the freezer?