SunButter Fudge – Grain Free / Nut Free / Dairy Free / Sugar Free

Peanut Butter fudge filled with sugar was one of my favorite things. I can’t tell you how many pieces I could eat in a sitting. Did I mention I MADE myself sick with food?!

This is a version I made for my followers that have little ones that not only have to follow SCD but have other food allergies. I so much want to help them enjoy yummy food like the rest of us, so they can live a normal life too.

There are so many things you can do with this recipe. If you can consume nuts, making this with Peanut Butter works of course. That is usually what I use. SunButter actually doesn’t even taste that different. You can also add some real Butter in place of the Coconut oil to make it more savory. Coconut Manna/Butter however needs to be used because it thickens so well. For this reason, I did note that I like this fudge a little thinner, it is easier to bite into.

SunButter Fudge

Print recipe

Serves	10
Prep time	15 minutes
Dietary	Dairy free, Gluten Free, Grain free, Sugar free
Meal type	Dessert, Snack
Misc	Child Friendly

Ingredients

1/2 cup Coconut Manna/Butter (Melted)
1/4 cup Coconut Oil (Melted)
1/4 cup SunButter (or smooth Nut Butter of choice)
3 tablespoons Honey
1 tablespoon Vanilla

Optional

2 tablespoons Coconut Milk

Note

All special ingredients are listed in The Essentials Shop if you do not know where to get a certain product. SCD prepared products like Coconut Milk, have been checked out by me to not have illegal ingredients, please check before purchasing.

Directions

1.	Start melting your Manna in a pot filled halfway with water. This can take 15 or so minutes depending on how warm your home is.
2.	Get Coconut oil melted and put it into a mixing bowl. Once Manna is melted, give it a good mix and add 1/2 cup to Coconut Oil. Mix well.
3.	Add SunButter, Vanilla, Coconut Milk and Honey. Mix well.
4.	You want your batter to be somewhat thickening and not like liquid before this next step. If you need to harden it a bit, place in fridge for a minute or two.
5.	Line a baking sheet with parchment and pour your fudge batter onto the sheet. Spread it out so it is even. I like mine thinner, anywhere from 1/4-1/2 inch thick. Try to get it into a rectangle.
6.	Place in freezer for 5 minutes. Remove, cut and enjoy. Store in fridge.