I had always heard of it, and yet never really personally experienced it. Writing is my love! My outlet, my passion. And when I can’t sit down and write, I kind of don’t know what to do with myself.
So that’s been my story these past six weeks or so. . . writer’s block. The passion and desire to write flew out the window. . . and I haven’t known what to do about it.
But thankfully, tonight, I sit with a post in mind, albeit an easy one: this coco-sunbutter freezer fudge. I was experimenting with sweet food in the kitchen this morning (another passion!) and came up with this yummy no-bakeÂ freezer fudge. Here are the perks. . .
- refined sugar-free
- kind of addictive
It’s salty and a little sweet, a combination I happen to love. I hope you enjoy it as much as I have. And hopefully the writer’s block is on its way out. 🙂
Coco-Sunbutter Freezer Fudge (Paleo, GAPS, SCD)
By: Danielle @ lovelovething.com
- 1/2 cup unsalted sunflower seeds (preferably soaked and dried, for optimal nutrition)
- 1/4 cup coconut oil
- 1/4 cup coconut butter (learn how to easily make your own coconut butter)
- 6Â large Medjool dates, pits removed
- food processor (where to find) or possibly high speed blender like this one
- silicone spatula
- baking cups (I love and prefer these silicone ones)
- a small scoop like this one is very helpful
- small spoon
- This is as simple as it could be: combine all ingredients in your food processor and process for several minutes, until blended well. Stop every minute or so and scrape the sides with the spatula.
- Scoop a tablespoon or so of the mixture into each baking cup, and levelÂ with a spoon. Freeze for 1/2 hour. Enjoy!
I doubled the recipe, and it was easier to blend.
I know many people don’t regularly keep Medjool dates on hand; you could try subbing 1/3 cup honey. Let me know how it goes if you do!
Sub some different dried fruit in place of some of the dates. I’ve substituted dried kiwi (tastes like sour gummies!) and dried banana and they both turned out great.
I didn’t add it, but you could try adding 1/2 teaspoon cinnamon and/or 1/2 teaspoon vanilla for a nice flavor. (Learn how to make your own vanilla extract!)
I tried putting some of the mixture into a silicone candy mold, and it worked okay, but honestly, the baking cups worked the best.
If you’re short on baking cups, just spread the whole mixture into a small flat dish, and cut into bite-sized pieces after freezing.
Peace, love, and freezer fudge,
13 thoughts on “Coco-Sunbutter Freezer Fudge (Paleo, GAPS, SCD)”
These look really delicious!
Thank you, Linda!!
How many cups does this recipe make?
Hi Zosia, it made about 8-10 cookies/cups, depending on how high you filled the muffin cups.
Love quick and easy – and sunflower seeds and coconut! I’ll have to get some dates and try them . . . I think I’ll put them in mini cups.
Wonderful! I hope you like them Abi. <3
Thank you! These came out great!
Yay Amy!!! <3