Sugar Free, Dairy Free, Paleo, Keto, Gluten Free

Revised from Paleovalley

I teach that food is medicine and this fudge is no exception. Did you know that blueberries are packed with Vitamin C and are very low in sugar, therefore ideal for a paleo, keto, diabetic, or low carb nutritional plan. This creamy fudge includes another Vitamin C powerhouse, lemon, as well as creamed coconut (or coconut butter/manna) for a decadent blend of fruity and creamy. You can also add soaked cashews, see option below. You can play with sweeteners depending on your health plan and blood sugar balance. I prefer bochasweet for it’s zero glycemic index, zero sugar, zero calorie, zero alcohol sugar perks. You may also consider a tiny bit of maple syrup or coconut sugar.
They are so healthy you can have them for breakfast!

Serves approximately 18 squares

Equipment:

Grater for lemon rind

Square or rectangular baking dish

Stovetop pot

Blender or food processor

Ingredients:

  • 1¼ cups or 300g creamed coconut (or coconut butter/manna)
  • ⅔ cup or 75g organic frozen blueberries (frozen provides a deeper blue color), plus some for garnish
  • 2 tsp fresh organic lemon rind
  • 1 tsp fresh squeezed organic lemon juice
  • 2 Tbsp bochasweet (alternative sweetener from a squash), or maple syrup or coconut sugar
  • 2 capsules Paleovalley Essential C (optional to add even more vitamin C) or 1 scoop Designs for Health powdered Vitamin C
  • Tiny pinch sea salt
  • Additional blueberries and shredded coconut for topping

Optional:

  1. Tiny pinch of cardamon powder, it goes nicely with blueberries
  2. 1 cup soaked cashews (soaked for 30 ish minutes to soften them). This can replace part of the creamed coconut or be an addition to.  If you replace it, then add another ¼ cup of soaked cashews to equal the same amount of the coconut butter. If it’s in addition to, then add another 1/3 cup blueberries, and 1 tsp fresh lemon juice.

Instructions

  1. Let blueberries defrost for about half an hour before using.
  2. Roughly chop your creamed coconut (or coconut butter), then place it in a stovetop pot over low to medium heat. Stir continuously until thoroughly melted, then remove immediately to avoid burning. Or set into a pot of very hot water and allow to sit for 30 minutes until softened or melted.
  3. Grate 2 teaspoons of organic lemon rind.
  4. Prepare food processor with internal metal blade. Add melted coconut, blueberries, lemon juice, 1 tsp lemon rind (save other tsp for topping), your optional Vitamin C, optional cardamon, and sweetener and blend well. (if using soaked cashews add here and blend)
  5. Once blended, add the mixture to a square or small rectangular baking dish or loaf tin lined with parchment paper. You can now add extra blueberries, shredded coconut, and a dash of the remaining lemon rind. (Hint: I like to slice my blueberries in half when adding to the top)
  6. Next, pop it into the freezer for roughly 20 to 30 minutes to solidify.
  7. Once firm, slice into squares or triangles. You can also wait until frozen and then top with extra blueberries, shredded coconut, and a dash of the remaining lemon rind but I like it to be pressed into the mixture and have found it easier just prior to freezing.

Serve chilled. Store as individual squares in plastic wrap in the freezer.

Buen Provecho!