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Healthy Home Economist / Archives / Videos / Homemade Chocolate Nut Butter Fudge (+ video)

Homemade Chocolate Nut Butter Fudge (+ video)

by Sarah Pope / Affiliate Links ✔

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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.chocolate nut butter fudge sliced on a plate

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.

chocolate nut butter fudge
5 from 1 vote
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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.

Course Dessert
Cuisine American
Prep Time 10 minutes
Chill time 2 hours
Total Time 2 hours 10 minutes
Servings 20
Calories 295 kcal
Author Sarah Pope

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

  1. Soften the raw butter to room temperature. 

  2. Mix all ingredients well in a large, glass bowl. 

  3. 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. 

  4. Put pan in freezer to set for about 1 hour. 

  5. 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.

Nutrition Facts
Homemade Chocolate Nut Butter Fudge
Amount Per Serving (1 square)
Calories 295 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 13g65%
Polyunsaturated Fat 2g
Monounsaturated Fat 7g
Carbohydrates 19g6%
Fiber 1.5g6%
Protein 4g8%
* Percent Daily Values are based on a 2000 calorie diet.

squares of chocolate butter fudge on a plate

More Healthy Recipes Using BUTTER

Sprouted Flour Brownies
REAL Chocolate Chip Cookie Cake
Homemade Chocolate Pudding

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Category: Dessert Recipes, GAPS Recipes, Snacks and Sweets, Videos
Sarah Pope

Sarah Pope MGA has been a Health and Nutrition Educator since 2002. She is a summa cum laude graduate in Economics from Furman University and holds a Master’s degree from the University of Pennsylvania.

She is the author of three books: the bestseller Get Your Fats Straight, Traditional Remedies for Modern Families, and Living Green in an Artificial World.

Her four eBooks Good Diet…Bad Diet, Real Food Fermentation, Ketonomics, and Ancestrally Inspired Dairy-Free Recipes are available for complimentary download via Healthy Home Plus.

Her mission is dedicated to helping families effectively incorporate the principles of ancestral diets within the modern household. She is a sought after lecturer around the world for conferences, summits, and podcasts.

Sarah was awarded Activist of the Year in 2010 at the International Wise Traditions Conference, subsequently serving on the Board of Directors of the nutrition nonprofit the Weston A. Price Foundation for seven years.

Her work has been covered by numerous independent and major media including USA Today, ABC, and NBC among many others.

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Reader Interactions

Comments (52)

  1. Roula

    Feb 15, 2013 at 11:37 pm

    OMG! Just made these…phenomenal!

    Reply
  2. Karissa

    Feb 14, 2013 at 9:05 pm

    I am curious also about the OV butter? Our dairy farm’s milk is distributed by Organic Valley, so I know for a fact that they have one of the strictest pasture policies in the industry. While Kerrygold looks to have excellent practices in pasturing and sustainability, I am curious if all their butter is imported? If so, wouldn’t it be better to support small, American family farms?

    Reply
  3. c

    Feb 14, 2013 at 6:22 pm

    Hello ,

    I am also curious about the organic valley butter? Why do you never get it?

    Reply
  4. Alexandra

    Feb 14, 2013 at 2:39 pm

    I totally wish I could pin this! I have cacao nibs could that work? Get Pinterest options! Your stuff is great!

    Reply
  5. Diana

    Feb 14, 2013 at 12:52 pm

    Please…why do you never buy Organic Valley Butter? I usually use grass fed ghee or coconut oil because my butter choices are so limited. I did look into Organuc Prarie and Organic Valley. They say all the right stuff in their advertising and I could gind nothing else about them.

    Reply
  6. Stacey

    Feb 14, 2013 at 12:33 pm

    Sarah, why no Organic Valley? I buy their low temp past. whole milk because I’m still saving up for a cow share. I buy Kerry Gold too but do buy from Organic Valley for milk and sour cream. Just curious about your comment 🙂
    Can’t wait to try your recipe!!

    Reply
  7. Eileen

    Feb 14, 2013 at 12:25 pm

    Why do you not recommend Organic Valley butter? I buy the European Style Cultured Butter and it says that the cows pasture freely. Is this not true? I just want to make sure to be making informed decisions. Thank you.

    Reply
  8. Briana

    Jun 16, 2012 at 11:12 am

    This dish looks so good. I can’t wait to try it.

    Reply
  9. priscilla

    May 9, 2012 at 12:31 am

    what do you think of making home made raw butter? I don’t see that you have a made video on it. I’m starting to buy raw milk and want to make maximize its uses.

    Reply
  10. AlisaMarie

    Apr 27, 2012 at 3:55 pm

    Hi Sarah,
    Is there something wrong with using cocoa powder instead of the carob?
    Thanks 🙂

    Reply
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