I hope you don’t mind but after my recent Pumpkin Fudge recipe I started thinking about the different kinds of fudge I could make with this easy recipe. Continuing in the theme of fall I immediately wanted to use apple. With apples being at their peak during the cooler months, what a great way to use seasonal ingredients. Every year I make my own fruit butter with pears or apples (using this recipe) and what could be better then turning it into FUDGE!
I absolutely loved my pumpkin fudge but I must say that I think this version is even better! So if you are not into pumpkin, and I know there are some of you out there, this is a version I think you will enjoy this Cinnamon Apple Fudge. If you adore pumpkin like I do then for sure you should make both, do a taste test, and let me know which version you prefer.
When I posted my pumpkin fudge version I had a few questions from readers about substitutions for the coconut, since some people are allergic to it, and I suggest giving cashew butter a try. I decided to use coconut in these fudge recipes to help keeps the cost down. I am able to buy a bag of coconut flakes for less than $3 when a jar of nut butter can run upwards of $13 or more per jar. If you can’t think that you can eat clean on a budget sometimes you just need to get a little creative.
I would love for you to try both fudge recipes and let me know what version is your favorite.
- 1- 8 ounce bag unsweetened coconut flakes (use a bag that is fresh)
- 1/2 cup apple butter (homemade or I like this brand)
- 1/2 teaspoon cinnamon, ground
- 3 large soft dates, pitted (or 2-3 tablespoons honey, maple syrup, or coconut sugar)
- Pinch Sea Salt
- In a food processor add the coconut flakes.
- Process until a smooth butter consistency (scrapping down the sides as needed- takes 5-8 minutes).
- Add the apple butter, cinnamon, dates, and salt.
- Processor further until all the ingredients are incorporated well.
- Spread evenly into a lined 9x5 loaf pan.
- Set in the fridge about 1 hour.
- Cut into 32 squares.
- Store in an airtight container in the fridge for up to one week.
*choose organic ingredients when possible.