Paleo Unicorn Fudge
A healthy treat with minimal ingredients – this paleo unicorn fudge is the perfect no-bake paleo dessert. Dairy free, gluten free, naturally sweetened
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
Ingredients
Scale
- 1 1/4 cup coconut butter
- 1/4 cup cashew butter
- 1 tablespoon coconut cream (typically found at the top of full-fat canned coconut milk)
- 3 tablespoons honey
- Optional food coloring: see directions below
Instructions
- Combine the coconut butter, cashew butter, coconut cream, and honey. You may need to microwave a few seconds to melt the coconut butter a bit, in order to mix until well combined
- If omitting the extra step of adding colors, line a loaf pan with parchment paper and pour the mixture into the pan. Press the top with a spatula to flatten then skip to step 5. If adding the colors, proceed to the step below.
- To add color, divide the batter into four small bowls. Add a sprinkle of turmeric powder and a little full-fat coconut milk to make yellow. A sprinkle of spirulina or matcha with 1 tablespoon avocado and a splash of full-fat coconut milk to make green. For purple, add 6-8 thawed, previously frozen blueberries to a small food processor or mini chopper and blend with a splash of full-fat coconut milk. For pink, add a 1″ cube of cooked beet to a small food processor or mini chopper and blend with a splash of full-fat coconut milk
- Line the bottom of a loaf pan with parchment paper and add each color to the bottom of the pan, adding in various colors by tablespoons, until all the batter is in the pan and colors are distributed
- Place the loaf pan in the freezer for 30 minutes, then transfer to the refrigerator. Once chilled, cut into desired sizes and serve
Find it online: https://physicalkitchness.com/paleo-unicorn-fudge/