Allergen-Free Chocolate Peppermint FudgePosted: December 23, 2009
Here’s another delicious Christmas treat that doesn’t taste “allergen-free” at all. It’s an adaptation of an adaptation of an adaptation, based on a recipe that’s floating around the traditional foods blogosphere. The original recipe called for butter, but of course, that’s not an option with a dairy allergy! Other bloggers have had success with coconut oil, so that’s the version I made, with my own little twist: peppermint extract!
If you’ve never made fudge before, don’t worry. It’s SO easy, especially this kind! (Who would have thought the allergen-free version is actually easier than the original? !) There are only three main ingredients: coconut oil, cocoa, and honey. Add a dash of salt and peppermint extract and that’s it!
A word about coconut oil… I use it often for two main reasons:
1. It’s easier to work with in baked goods (and even in non-baked goods like this) then the dairy-free margarine I would use otherwise. It’s also cheaper, since I get a rather large container at Walmart for just over $5 (although more expensive varieties would be healthier).
2. It’s healthier than you think. Coconut oil has gotten a bad reputation in the past because it is high in fat, but just like avocados, the fat in coconut and coconut products is a good-for-you kind. Besides, there are many other nutritional benefits to coconut that definitely outweigh the risk of the fat. And as long as your overall intake of fat is healthy in proportion to the rest of your diet, then you don’t have to worry about it.
Some people have concerns about the use of coconuts in an allergen-free diet, particularly if tree nuts are a problem. However, historically, coconuts were never considered tree nuts, and the percentage of people with a coconut allergy is very small. I have used coconut milk and coconut oil with my son since he was 6 months old, and he has no problem with it. Talk to your allergist if you have concerns.
Chocolate Peppermint Fudge
1/2 cup coconut oil
1/2 cup cocoa
1/3 cup honey
dash of salt
1/4 tsp peppermint extract
2 peppermint hard candies, or small candy canes, pulverized
Measure the oil and place it in a heat-proof glass container (like a glass measuring cup). Place the container into a pot half filled with hot water. Over low heat, stir the coconut oil until it melts completely to a liquid.
Once it’s completely melted, pour it into a food processor. Add all the other ingredients, and process until well blended, like this:
Prepare a loaf pan by lining it with wax paper or plastic wrap:
Sprinkle the top of the fudge with the pulverized peppermint candy. I wanted mine to be rather powder-like for my toddler, but you can certainly use chunks and larger pieces of peppermint candy if you desire. In that case, you may need a little more.
Refrigerate until firm and then cut into small pieces. Store in the refrigerator or freezer.