If you are on the Autoimmune Protocol (or just a regular human) this fudge is yummy!
If you are on the WahlsPaleo+, it can also be a secret weapon for your ketogenic strategy.
It’s the coconut fat that enables you to stay ketogenic while eating (relatively) more carbohydrates, and it’s this coconut fat/vegetation relationship that ensures nutrient density on the WahlsPaleo+.
Paring coconut butter and coconut oil with berries is perfect, as the coconut fat slows the rate at which carbohydrates from the berries (and coconut butter) enter the bloodstream.
Have one or two pieces of fudge as part of a meal that includes green leafy and sulfur-rich vegetables and some protein.
Blue~Raspberry Fudge (AIP & WahlsPaleo+)
- 1 ½ cups coconut butter
- 1 cups coconut oil
- 1 ½ cups raspberries
- 1 ½ cups blueberries
Preheat oven to 250
Warm the coconut butter & berries in the oven in 3 separate oven-proof bowls.
Whirl ¾ cup warm coconut butter, ½ cup coconut oil and the warm raspberries in a food processor until combined.
Line a 12 muffin tin with paper muffins cups. Tilt the tray up on something sturdy and spoon the warm raspberry mixture evenly into the cups.
Leave it in a tilted position to harden while you prepare the blueberry fudge.
Whirl the remaining ¾ cup warm coconut butter, ½ cup coconut oil and the warm blueberries in a food processor until combined.
Un-tilt the muffin tin & fill each cup to the brim with the blueberry mixture.
Refrigerate all day or overnight.
Store in the refrigerator.
Wahl’s Paleo Plus
If you’re on the WahlsPaleo+ you’ll be tracking your fat & carbohydrates.
1 piece of fudge:
- 1/8 cup coconut butter (about 8 grams of carbohydrate)
- 1 tablespoon+1 teaspoon (1.33 tablespoons) coconut oil
- ¼ cup berries