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Healy Eats Real

Healthy Paleo Recipes, Nutrition, Holistic Health

Home » Candies » Maple Freezer Fudge (dairy-free)

Maple Freezer Fudge (dairy-free)

May 28, 2013 by Hannah Healy, Updated October 27, 2016

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Maple Freezer Fudge

This maple fudge is so easy to make! I like to keep a bit in my freezer sometimes for when I feel like having a sweet treat. Each little square is so sweet that you just need one to satisfy a craving!

It will retain it’s shape if it’s at room temperature as long as it’s not hotter than 76° because that’s the temperature that coconut oil melts.

Maple Freezer Fudge:

1/2 cup coconut oil (where to buy coconut oil)
1/4 cup maple syrup
1.5 tbsp coconut flour (where to buy coconut oil)
1/4 tsp vanilla extract

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1. Melt coconut oil completely. Put melted coconut oil in a bowl and add maple syrup and coconut flour and mix well. Then add vanilla extract.

2. The mixture will start to gel as it cools. Make sure that you have allowed it to cool enough to gel before you put it in the freezer. At this point put it into a loaf pan or a similarly sized container lined with wax paper.

IMG_0631

3. Put in the freezer to harden. It will harden within about 20 minutes.

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Related posts:

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Filed Under: Candies, Dairy Free, Gluten Free, Sweets, Vegan Tagged With: dairy free, fudge, maple, maple frezzer fudge, maple fudge, vegan

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Information and statements regarding health claims on this blog have not been evaluated by the Food and Drug Administration and are not intended to diagnose, treat, cure, or prevent any disease.

« Whipped Coconut Cream Berry Parfait (Dairy-free)
Sweet Potato Pancakes »

Comments

  1. Andrea says

    May 28, 2013 at 7:48 am

    Thanks for this awesome recipe! Looks like a great one to do with the kids. I was wondering if I could use a different type of flour. For example, would almond flour work?

  2. pcjae says

    June 4, 2013 at 12:24 pm

    Bummer! This looks so good, but mine did not turn out. The coconut oil rose to the top in the freezer and everything else is on the bottom. I’m wondering if I re-melt and try again with everything the same temperature, maybe it won’t separate. Originally, the maple syrup was cold from the frig and the coconut oil was a little warmer than room temperature because I melted it at a very low temperature on the stove. Hmmm…

    • Healy Real Food Vegetarian says

      June 4, 2013 at 12:43 pm

      Make sure you follow the recipe exactly. When I was testing this recipe I first tried using only coconut oil and maple syrup and they separated in the freezer, that’s why I added the coconut flour and vanilla. Make sure it cools a little bit to the point that it thickens and gels like in the picture above before you put it in the freezer.

    • Anne-Marie says

      June 5, 2013 at 4:28 pm

      Mine did the same!! now it is sitting on the counter top…I’ll give it another try !

    • Kari says

      June 18, 2013 at 3:15 pm

      Mine did the same thing. Coconut oil on top, syrup on bottom. Bummer.

      • Healy Real Food Vegetarian says

        June 18, 2013 at 4:07 pm

        That’s strange! It worked fine for me, but I’ll look into it. 🙂

  3. Christy says

    June 4, 2013 at 5:44 pm

    I tried this tonight. It tastes to me like I’m eating flavored coconut oil. I followed the recipe exactly as written above. Just not a fan of the texture. Is eating that much coconut oil at a time okay?? Just seems weird to me.

  4. Stefani says

    June 13, 2013 at 2:47 pm

    Can you add peanut butter too?

Hi, I’m Hannah Healy!

woman with black hair standing over cutting board with vegetablesI created Healy Eats Real to share healthy paleo, keto, GF and allergy-friendly recipes and tips on holistic living. Sign up for my newsletter below for recipes, natural living info and my FREE Gift!

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