“After a belly busting meal even the most die hard sweet tooth (like me!) can struggle to squeeze in a delicious decadent dessert.
Let’s go all retro and reintroduce the “After 8″ mints.
Sweet, rich, gooey and refreshingly peppermint After Dinner Fudge can be elegant finish to your evening meal.
This Gluten Free Feast recipe uses The Sugar Breakup Organic Golden Rice Malt Syrup and J’adore Raw Organic Raw Criollo Cacao Powder.”
Ingredients
1/3 of a cup of coconut butter
1/3 of a cup of The Sugar Breakup Organic Golden Rice Malt Syrup
3/4 of a cup of cacao powder
1 teaspoon of vanilla bean extract
1 teaspoon of natural peppermint extract
To Do
1. Blitz all the ingredients together briefly until combined. *If you are not using an appliance and combining the ingredients by hand, the coconut butter ay need to be softened but not melted.
2. Scoop mixture into a baking paper lined tray and flatten out to the desired thickness.
3. Refrigerate for at least two hours.
4. Remove the fudge from the fridge and slice before serving.
Thanks to Kaylea from Gluten Free Feast for another gorgeous recipe. Make sure you check out her website.
TheSugarBreakup.com 
Similar question: I have coconut oil & cacao butter. Will either of those work? If so, tips on softening cacao butter without melting?
Hi Whitney,
No coconut oil and coconut butter aren’t the same, coconut butter is the meat of the coconut pureed into a creamy butter, it is sometimes also known as creamed coconut.
You can make the fudge with softened coconut oil but it will give it a texture more like raw chocolate and will need to be stored in the freezer. Still delicious just different.
Hi, is coconut butter the same as coconut oil, which is solid, but pliable, at room temp?
Reblogged this on Chef Ceaser.