Recipe testing for me starts with a basic idea. I knew I wanted to make no-bake macaroons, but with healthy ingredients. This freezer fudge recipe was inspired by macaroons – and it all began with coconut.
I used to hate coconut – chewy, sticky, sugar-filled, unnaturally sweetened. It was not my favorite. Then I had real, unsweetened coconut. It was sooooo much yummier, and with coconut as one of the common ingredients in macaroons, I was excited to discover the tasty true flavor of unsweetened coconut.
I began my no-bake macaroon experiment by adding fruit. I thought I could make macaroons with blueberries, cranberries, and strawberries for a patriotic treat. I used freeze dried fruit crumbs and dried fruit pieces. While the color wasn’t very attractive, and the fruit didn’t add as much flavor as I had hoped, I could not stop eating these things! Right out of the freezer they were so awesome! It reminded me of eating fudge, but with a coconut twist.
Then a new idea hit me. Add chocolate. Keep it simple; don’t try to make it fancy. A few ingredients are all you need. Using simple, high quality ingredients is often the healthiest.
A little more about the ingredients I selected:
Raw cacao powder it a great source of magnesium.
Coconut and coconut oil contain medium chain fatty acids (MCTs) that go straight to the liver, where they can be used as a quick, good source of energy.
Cashews have heart-healthy fats and antioxidants.
Sea salt that doesn’t undergo processing contains many essential minerals for the body and nutrients that would otherwise be lost.
Pure maple syrup contains a decent amount of minerals, especially manganese and zinc.
Who said healthy was just eating salads? Enjoy this healthy, sweet treat! Let me know how they turn out!
- In a food processor, blend the coconut for a couple of minutes until the oils start to release and the coconut is in fine pieces.
- Add the coconut oil and nuts and blend until the nuts are finely chopped.
- Add the rest of the ingredients and blend until everything comes together. The mixture can still be a bit chunky.
- On a lined baking sheet or plate that will fit in your freezer, scoop 1 Tbsp full of the mixture into rounds onto the sheet.
- Freeze for 30 minutes.
- Transfer to an airtight container and keep in the freezer.
- Enjoy directly from the freezer for best results.