Whip up this dreamy sunbutter fudge made with creamy coconut oil and rich maple syrup!

If you’re looking for a guilt-free treat to indulge in, try this creamy dairy-free fudge. Combining the rich flavors of sunbutter and coconut oil, this easy-to-make recipe comes loaded with essential proteins and healthy fats. Make a batch to quell your sweet cravings or serve it as a fun treat to share with others.

Sunbutter is made from blending sunflower seeds into a smooth and silky paste. It’s high in essential vitamins and minerals, with fiber-rich nutrients to keep your body feeling its best. (1) Along with having a creamy texture, sunbutter also has a deep and slightly sweet flavor you can use for many dessert recipes.

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To get started, set a blender to high speed and pulse all ingredients (except for the shredded coconut) until it’s nice and smooth. Once it is blended, pour into a baking pan lined with parchment paper and freeze for 30 minutes. The healthy fats within the ingredients help to solidify the bars so that they’re easy to slice when finished.

Sprinkle the bars with unsweetened shredded coconut on top and serve right from the freezer. You can also keep the bars frozen for up to 60 days to enjoy whenever sugar cravings strike!

Megan Olson

Creamy Frozen Sunbutter Fudge

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Total time:35 mins

Inactive Time:30 mins 30 minutes

Prep Time: 5 mins 5 minutes

Serves:12

Nutrition facts:5 grams of protein9 grams of carbohydrates22 grams of fat

Creamy Frozen Sunbutter Fudge

Recipe by: Megan Olson

Whip up this dreamy sunbutter fudge made with creamy coconut oil and rich maple syrup.

Tools

• 5x9” Baking Pan
• Blender
• Parchment Paper

Ingredients

• 1 cup sunflower seed butter
• 1/3 cup coconut butter, softened
• 1/3 cup coconut oil, melted
• ¼ cup maple syrup
• 1 t vanilla extract
• ¼ t sea salt
• Shredded unsweetened coconut for sprinkling

Instructions

• Place all ingredients (except for the shredded coconut) into a blender and pulse on high for about 1-2 minutes. The texture should be nice and smooth.
• Line a baking pan with parchment paper and pour the mixture into the pan. Spread into an even layer with a spatula.
• Freeze for 30 minutes, then remove and slice into 12 bars.
• Serve immediately with shredded coconut on top and enjoy! Keep these bars in the freezer for up to 2 months.

Looking for Paleo ingredients? Here are a few we’d recommend:
Sunflower seed butter (Onceagain)
Coconut butter (Artisana)
Cold pressed coconut oil (Viva Naturals)
Vanilla extract (Frontier)
Coarse sea salt (AztecSeaSalt)

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