White Chocolate Fudge
“Is there a white chocolate that can actually be healthy?” This is the question I was asking myself as I stood in the baking aisle of my local health food store. So I do what I so often do in that same aisle when I have an inspiration, I turned to google. I found something I could use to start the process, but of course, added modifications to make it even healthier by leaving out the sugar!
And that’s when the healthy white chocolate was born. This was the second item I took to my ladies tea and it went over so well, I had several asking what was in it and how it could be healthy. Nothing thrills me more than for people to second guess the health factor because something tastes so good!
It literally melts in your mouth so be ready for that sensation…decadent! It does need to be kept cold as it will get pretty soft at room temp. I served it on a small platter over a bowl of ice and it was perfect! Time to get your chocolate on…try not to eat the whole batch at one sitting! Check out the original recipe at Glutenfreeonashoestring.com
- 1/4 cup full fat organic coconut milk
- 2 tbsp Xyla brand xylitol
- 6 ounces raw cacao butter
- 3 ounces coconut oil
- 1/2 cup coconut butter
- 2 tsp vanilla extract
- 7 drops SweetLeaf English Toffee stevia (optional)
- 1/8 tsp salt + another 1/8 tsp for sprinkling
- 1/8 cup of Lily's chocolate chips
Stir coconut milk and Xyla into a saucepan over medium high heat and cook 5-7 minutes.
While that’s cooking, cut coconut butter and put in a heat-safe bowl, place over a pan of water to make a double boiler and combine with coconut oil and coconut butter. Stir until melted together (about 5 minutes depending on how small you cut the coconut butter).
Remove from heat when melted and add your xyla/coconut milk combo to the bowl, add in the vanilla, the stevia, and 1/8 tsp salt. Stir until well combined.
Pour into a parchment lined loaf pan for thicker fudge or 8×8 pan for thinner fudge (this is what I used so it would go further at my event).
Add the chocolate chips sprinkling evenly (they will sink) and finish with the last 1/8 tsp salt.
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