It’s that time again!! Guest post time!! So excited to have Alaena from Grazed and Enthused sharing her delicious recipe for Peppermint Fudge. Having guest posts is super helpful right now while I’m in the process of finishing up my next cookbook. I just haven’t had much time to cook or use my brain while I just constantly type up recipes so having creativity from other bloggers is inspiring! Now let’s get to it and get the holidays going with this fudge!
Juli was my gateway drug into Paleo back in January 2012. I had been coming off a vegan bender, and I needed some TLC. After listening to Crazy, Sexy, Cool all the way through, I decided to make her Blueberry Chai Muffins. Her cooking talents reeled me in, but her wit made me stay. My morning Internet update sessions began to look like this: weather.com, paleomg.com, cnn.com, gmail.com. Top 4 status, people.
I survived that first year on Paleo because of Juli’s recipes, notably the Crockpot Ropa Vieja, Morning Glory Muffins, Chicken Tortilla Soup, and Magic Brownie Bars. My health on Paleo improved dramatically, but I still had lingering issues caused by leaky gut and autoimmune disease. After two years on Paleo, I jumped to the Autoimmune Protocol (AIP) and started my blog Grazed and Enthused to keep me motivated. AIP is a healing, anti-inflammatory diet designed for people with autoimmune disease. It eliminates additional Paleo foods such as eggs, nightshades, nuts, seeds, alcohol, and chocolate for a period of time to let the gut mucosa heal and immune system regulate. I know that sounds incredibly restrictive, but I credit the AIP to giving me my life back and putting my Hashimoto’s and leaky gut into remission. AIP Represent.
Way to bring the party down, right? Well the good news is I have successfully reintroduced chocolate and that means two things: Whole Foods just gets that much more of my money and you get fudge. My husband promised this recipe is PaleOMG-worthy! This is measured by how many servings he eats once he knows he has already eaten too many. Seven. Of course I also included an AIP-version of this recipe because everyone deserves holiday fudge.
Peppermint Fudge Layer
- 1 cup cooked and mashed Japanese yam*
- 1/2 cup palm shortening
- 1/2 cup melted coconut butter
- 1/2 tsp peppermint oil, 8-10 drops of peppermint essential oil, OR 1 tsp peppermint extract
- 2 T honey
- Small pinch sea salt
Peppermint Chocolate Layer
- Place all ingredients for Peppermint Fudge Layer in a high-powered blender or food processor. Blend until pureed and smooth. Taste and add 1-2 more drops of peppermint flavor, if an extra minty flavor is desired. Set aside.
- Place all ingredients for Peppermint Chocolate Layer (except peppermint flavor) together in a microwaveable bowl. Microwave for 30 seconds until the coconut butter and palm shortening are softened enough to easily stir and combine. Add peppermint flavor and stir to incorporate.
- Line a 9x5 inch bread loaf pan with parchment paper, leaving overhang on each of the lengthwise sides. Pour Peppermint Chocolate Layer into the pan first and smooth with a rubber spatula so the surface is evenly covered. Freeze for 10 minutes until hardened.
- Remove pan from freezer and spoon Peppermint Fudge Layer on top. Carefully smooth fudge over the bottom layer to evenly cover. Return to freezer for 30-40 minutes to harden. Slice into squares. Store in a sealed glass container in the fridge.
**You can use any of these 3 peppermint flavorings. For AIP, use 100% peppermint essential oil.
Grazed & Enthused is a recipe website by Alaena Haber, a self-taught cook, providing unique AIP, Paleo, and Low-Histamine recipes with a sprinkle of sarcasm. Okay, more like a hefty pinch.
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