GLUTEN-FREE, GRAIN-FREE, REFINED SUGAR-FREE, DAIRY-FREE, SPECIFIC CARBOHYDRATE DIET (SCD), PALEO
I’m always excited to share my recipes but I am particularly proud of this orange fudge. This tastes so unbelievably good that you seriously will not believe you are allowed to eat it. There is absolutely no chocolate or cocoa powder in it (as they are not SCD legal). And yet, somehow, it tastes like Terry’s Chocolate Orange. It’s dreamy, creamy (but dairy-free) and will have you craving more! You’ll need some serious willpower not to over-indulge on this one. Don’t say I didn’t warn you!
This orange fudge is a freezer fudge recipe similar to my almond butter fudge recipe. You keep them in the freezer as the coconut oil will make them melt outside. Don’t worry, this actually adds to their deliciousness! There is something about the summer and hot weather that has me craving oranges. As a result, you’ll likely see orange popping up in more of my recipes soon. They are so juicy and vibrant that I find it hard to pass them in the market!
As usual, I suggest using organic oranges in this recipe as you will be eating the zest. In a perfect world, we would all eat organic all the time but cost and availability often prevent that. As with all of my recipes, use the best quality ingredients you can afford. Your almond butter should contain only nuts and a pinch of salt and use only good quality raw coconut oil. Where possible, I use only local, raw honey as the taste really is superior.
Back to this orange fudge. It’s pretty epic. You honestly couldn’t tell if you tasted it that someone on a restrictive diet like SCD could eat these. That has always been my aim with this blog. To prove that being : gluten, grain and refined sugar-free does not mean missing out on big flavours. Maybe you think I’m being dramatic about how good this orange fudge tastes. I’m not, I promise. Just try it and let me know what you think!
| Prep Time | 10 minutes + freezing time |
| Servings |
|
- 1/2 cup (120g) Almond butter
- 1/2 can (200ml) Coconut milk* *Just coconut and water, no additives
- 1/3 cup (70g) Coconut oil, melted
- 1/4 cup (85g) Raw honey
- 2 teaspoons Vanilla extract* *no added sugar
- Zest of 3 oranges
- Pinch of sea salt
- Roasted, chopped hazelnuts (to decorate)
Ingredients
|
|
- Melt the coconut oil and honey in a small saucepan over a low heat. Once the coconut oil is melted, add the coconut milk. Keep on a low heat, stirring continuously until just before it begins to boil. Don't allow it to boil i.e. remove it at the first sign of tiny bubbles.
- Add the orange zest, salt and the almond butter. Using an electric mixer to blend the mixture well for a few minutes until well combined.
- Pour into a muffin tin lined with muffin cases. Only fill to half full. Freeze for at least two hours until set.
- Decorate with some roasted, chopped hazelnuts if desired.
These are amazing! I did sub less than a tablespoon of maple syrup for all the honey to make it low-fodmap/SIBO friendly and it was still sweet enough. YUM!
Hi Alyssa! That’s great. So happy you liked them. It’s one of my favourite recipes. Good to know that the maple syrup substitute worked well too!