Paleo Almond Butter Swirl Fudge

One of the most popular recipes on this site is for Paleo Dark Chocolate and Red Walnut Fudge. You guys have great taste in dessert. There are three things that make that recipe a winner:

1. It's easy (Seriously, only 7-ingredients!)

2. You feel good eating it (Only real food here!)

3. Chocolate (Self explanatory).

I have wanted to revamp my fudge recipe ever since talking to a reader about swirling in Sunflower Seed or Almond Butter. Seeing how popular the original recipe is sealed the deal. To the kitchen! Besides, I was planning a ski trip, and this coconut based fudge makes for a great snack for the slopes. Not only is easy to eat on a ski lift, it's also satisfying and full of energy, which powers you through a full day of snowy fun. 

My original fudge recipe is sweetened with date paste. This time around, I swapped in honey, which requires less planning (the dates must be soaked ahead of time to make a paste). I also switched out the walnuts and went for an almond butter swirl. While the slightly bitter meat of walnuts offer balance to regular fudge, the combination of nut butter and chocolate in this version is to die for. If you are a chocolate nut-butter cup fan, this fudge is for you. If you are craving a bite of smooth, rich bliss... this fudge is for you. 

...If you just fell face first in the snow, expelled from your skis like a rock from a slingshot, this fudge is for you. Trust me. I've been there. I am there. A bite of this fudge is not going to make the bruises go away, but when your ego is hurting, fudge helps. 

This recipe was featured in the Real Food Friday #80 link up

Paleo Almond Butter Swirl Fudge

1 cup plus 1/4 cup coconut butter, melted (manna, not oil) 

1/2 cup coconut cream (to get coconut cream, place an unopened can of full fat coconut milk in the fridge for a few hours. Open the can, and scoop off the white fatty part on the top)

3 tablespoons honey

1/2 cup coconut oil

1 cup cocoa powder (use high-quality cocoa - the flavor will shine through here)

1/4 cup almond butter


1. Heat the coconut oil, and honey over medium-low heat in a small sauce pan. Stir occasionally to prevent any burning. (Alternatively, heat them in the microwave at 30 second intervals until melted).

2. Meanwhile, in a separate bowl, stir together the 1/4 cup of coconut manna with the almond butter until fully incorporated. Set the almond butter mixture aside. 

3. Once the oil and honey are melted, remove the sauce pan from the heat. Add in 1 cup melted coconut manna and coconut cream. Whisk until ingredients are fully incorporated. Then whisk in the cocoa powder. The mixture will thicken a bit. 

4. Use a spatula to spread the mixture into an even layer in a 9 x 9 pyrex dish. Using a knife, make 6 thin vertical "stripes" of almond butter in the fudge. Move your knife in a swirling motion through the fudge, dragging the almond butter in so that it is well distributed, but not complete mixed in. At this point, I use my spatula to gently even on the top surface of the fudge again. 

5. Cover the pyrex with plastic wrap or lid and place in the fridge for at least 1 hour, or until the fudge is set all the way through. Use a very sharp knife to cut into squares. Fudge will begin to melt at temperatures over 76°F, so store it in your fridge or freezer.


Paleo Gingerbread Biscotti

Immediately after popping these puppies in the oven, I excalimed: “IM SO EXCITED!!”

Oliver chuckled from the other room, unaware that on top of the chocolate pecan pie in the oven (which he already knew about) I was making Gingerbread Biscotti. Paleo Gingerbread Biscotti with Crystallized Ginger Chunks, to be exact. (Ok, so the crystallized ginger chunks aren’t paleo. At all. But ginger is pretty much a miracle worker as far as digestion goes, and those crystallized cubes are just so good).  

“Gingerbread Biscotti,” I explained to him, "has been on my recipe short list for over a year!”

“How is that possible?” 

“and finally,” I went on, ignoring his question, “I just decided. I said I’m not buying camping snacks. I’m making Biscotti!”

Why it ever took me so long to get to this is even more perplexing now that we've eaten the whole batch. These biscotti really were the best camping snack we had, (and for general snacking back home, too!). Drizzled with a bit of coconut butter as "frosting" and studded with big, fat chunks of crystallized ginger, the minute these were gone I was sad about it. If you like dipping your cookies in your coffee or tea, this one's for you...

Paleo Gingerbread Biscotti - Yield 10 3 inch biscotti (1/2 inch to 1 cm thick each)

1 cup almond flour 

1/4 cup coconut flour 

2 tablespoons arrowroot flour

1/4 teaspoon salt

1 1/2 teaspoon ginger

1 teaspoon cinnamon 

1/4 teaspoon cloves

1/4 teaspoon baking soda

3/4 scant cup crystallized ginger, chopped small

1 egg 

2 tablespoons honey

Frosting: 1/4 cup coconut butter (coconut manna)


1. Preheat your oven to 350°F.

2. In a medium sized mixing bowl, whisk together almond flour, coconut flour, arrowroot powder, salt, baking soda and spices.

3. In a separate mixing bowl, whisk together the egg and honey. Fold the wet mixture into the dry. You may need to use a spatula to really work the dough together (or your hands!). Fold in the ginger chunks.

4. Shape the dough into a rectangle (about 1/2 inch tall, 3 inches wide, and 6 inches long) and place on a cookie sheet. Bake for 15 minutes. Remove from oven and allow to cool for 15 minutes. Use a serrated knife to cut the rectangle into strips, 1/2-inch thick, forming the biscotti. Lay each strip back on the cookie sheet cut side up. Reduce oven to 300°F and bake for 20-30 more minutes, until the cookies begin to turn golden and crisp.

5. Remove from oven, and allow to cool completely. 

6. For "frosting", melt 1/4 cup coconut butter. Drizzle coconut butter over cooled cookies. Allow to set. Serve as dessert or with a warm beverage for dipping.