There are two things at Christmas time that since transitioning to a paleo lifestyle, I’ve refused to give up. Those two things are fudge and cinnamon rolls.
Thus far, my attempts to paleo-fy desserts have been a complete and utter failure. That’s why you don’t see any on my blog. Trust me, I’m doing you a favor.
Plus, I don’t really think we need to be having desserts all the time, even paleo desserts. Because at the end of the day, honey is sugar. Maple syrup is sugar. Coconut sugar is definitely sugar. On occasion or in small amounts, these foods are completely fine. They actually provide some good nutrients. For example, honey has vitamins C, D, E, K, multiple B vitamins, beta-carotene as well as minerals and enzymes. The magic of real food is that it comes packed with the exact nutrients we need to process it in our bodies. Refined sugar, not so much. That shit will kill you. Now, is this a reason to down honey every day? Definitely not. But if you’re gonna have a treat, honey is a better option.
The Perfect Honey
Because I don’t do much baking (like ever), I had to go on a hunt for good quality raw honey. I’m used to seeing raw honey at the farmer’s market, but I basically run past that stand as quickly as possible because they last thing I need at 8am on a Sunday is a stick of honey shoved down my throat. And let me tell you, they’re persistent. But I was gathering my ingredients on Christmas Eve Eve (I’m a professional procrastinator) and the Farmer’s Market wasn’t an option. So I went to Whole Foods.
With how much time I spend at Whole Foods on a regular basis, I’m shocked I never noticed how much freakin honey they carry. My god. The honey section is almost as big as the tea section. And if you’ve ever spent any time in the Whole Foods tea section, you know what I mean. I stood there weighing my different options before finally landing on Avocado Honey from Bloom. Not only was the packaging the prettiest, it hit all my marks for quality honey: 100% raw, unfiltered, unpasteurized, and local. This particular flavor was striking because it has more of a ‘nutty’ flavor which I thought would be perfect for fudge. The label also noted that you can use it for skin care purposes. And since I don’t really eat honey on the reg, maybe I can start putting it on my face.
Christmas Recipe Fails
I finally got all my ingredients gathered and made my way to Tanner’s for our LA Christmas tradition. Hot chocolate with peppermint schnapps on Christmas Eve, gym time Christmas day, and Thai food Christmas night. Plus a whole bunch of food in there as well.
For three years in a row, I’ve attempted and majorly failed to make paleo cinnamon rolls. The flavor is always on point, but the presentation and the texture is less than appealing. Every year, I think I can improve upon last year’s attempt. And every year, I fail again. Maybe I just have to give up my dreams of a truly healthy cinnabon. I say that now, but I guarantee I’ll be attempting the same recipe for the 4th year next Christmas. At this point, it’s tradition.
You can even watch Tanner attempt to make the recipe here. This is pretty much how it goes every year.
Last year was my first paleo Christmas and I was also determined to make fudge. But I’m super lazy. So I chose the first recipe on Pinterest I could find with fewer than five ingredients. I found one that was three and I was ecstatic. That was, until I made it. The main ingredient was coconut oil…not coconut butter or anything that has substance above 65°. The flavor wasn’t all that bad, but by the end of the night, I was eating fudge soup. Why I kept eating it, I have no idea. Deprivation?
This recipe is nothing like that (thank god). It’s a tid bit melty in your fingers, but can hold it’s own in warm rooms for hours on end. Plus, I think the leftover melted chocolate on your fingers is like a bonus, right?
Enjoy!
<3
| Prep Time | 10 minutes |
| Cook Time | 0 minutes |
| Servings |
pieces
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- 1/2 cup coconut butter
- 1/3 cup raw honey
- 1/2 cup cocoa powder
- 1/2 cup lite coconut milk canned
- 1/3 cup chopped walnuts
- pinch salt
Ingredients
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|
- Warm coconut butter in medium glass bowl in microwave or double broiler. If microwaving, do so in 15 second increments for a total of 45 seconds to 1 minute. Make sure it doesn't burn.
- When coconut butter is melted, add honey, cocoa powder, and salt. Mix well. It should be clumpy.
- Slowly add the canned coconut milk until the mixture is a smooth, but fairly thick texture.
- Fold in the walnuts and mix to combine evenly.
- Transfer to small/medium glass or plastic container. Store in fridge for 2-3 hours before cutting into it. Overnight is best.
- Once hardened, chop into 16 square pieces and serve.