One of my favorite parts of the holidays has always been baking. When we were kids, my mom used to bake up cookies (we were awesome taste-testers) and then deliver them to our neighbors. I think that is when it really starts to feel like Christmas for me.
As the years have gone on, I’d totally forgotten about our cookie delivery tradition. I mean, I occasionally remember that it as really fun, but it can be a challenge to bake when your body gets mad at you for eating wheat.
Then yesterday my doorbell rang. It was my neighbors (all decked out in their snow gear to go across the street with cookies) delivering Christmas cookies.
I don’t know why, but their thoughtfulness spurred me to get baking. Or cooking. Or both. I decided to make some super easy paleo chocolate chip cookies and fudge.
Paleo.Double.Layer.Fudge.
Let that sink in for a minute. I have extremely fond memories (don’t those seem to crop up more and more around Christmas?!) of making microwave fudge (easy and gluten-free…but definitely not healthy). And I decided that if I was going to lick the spoon, then I wanted to feel good about it.
Paleo Double Layer Fudge Recipe
Bottom Layer
- 1/4 cup coconut oil, measured solid
- 1/2 cup almond butter
- 1/4 cup + 2 tablespoons maple syrup
- 1/4 cup + 1 tablespoon raw cacao powder
Top Layer
- 1/2 cup cashew butter
- 2 tablespoons coconut oil, measured solid
- 1 tablespoon maple syrup
- 1-3 drops Peppermint Vitality Oil
- 60 drops green food coloring
- 2 tablespoons mini chocolate chips
Directions:
Layer 1
In a small pan heat the coconut oil, almond butter, and syrup over medium-low heat until everything is melted.
Once everything is melted, turn off the heat and gently stir until the ingredients are fully combined.
Let your pot sit on the warm burner while you whisk in the cacao powder until just combined.
Next, line a loaf pan with parchment paper.
Pour the first layer of fudge into the lined pan, gently tapping the pan on your counter to remove bubbles. This also will help to ensure that your fudge is evenly spread out.
Place the fudge in your freezer to set for 30-60 minutes.
Layer 2
Melt the cashew butter and coconut oil over low heat, stirring constantly.
Once the oil is fully melted remove your pan from the heat (if you don’t the cashew butter will burn).
Whisk the cashew butter and melted coconut oil together until smooth.
Add in all of the remaining ingredients except the chocolate chips, and whisk until completely combined and green.
Let the mixture sit on off the burner for 3-4 minutes.
While it sits, remove the first (now solid) layer from the freezer. Pour the green fudge (your second layer) over the chilled first layer.
Smooth the green fudge until even, gently tapping the pan to remove any bubbles and top with chocolate chips.
Return the pan to your freezer to set.
When you’re ready, remove your pan from the freezer, allowing it to warm up slightly (5-10 minutes should do it).
Remove the fudge from the pan and cut into 12 squares.
