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Coconut pecan cocoa fudge for later Full GAPS, cut into small squares on parchment

Coconut Pecan Cocoa Fudge for Later Full GAPS

Small chilled cocoa fudge squares with coconut butter, raw honey, prepared pecans and shredded coconut. A dairy-free occasional treat for later Full GAPS.
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Freezer setting (15–30 minutes) 30 minutes
Servings: 35 one-inch pieces
Course: Dessert, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1/4 cup homemade coconut butter stirred smooth
  • 6 tablespoons coconut oil softened, plus a little for greasing
  • 1 tablespoon homemade vanilla extract
  • 3 tablespoons raw honey adjust sweetness before chilling
  • 1/2 cup pecans already soaked and fully dried; measure then break coarsely
  • 3 tablespoons pure organic cocoa powder nothing added
  • 1/2 cup unsweetened shredded coconut without additives
  • 1/2 vanilla bean optional, seeds only

Equipment

  • 7 × 5 × 1½-inch glass dish
  • Parchment paper
  • Glass mixing bowl
  • Wooden spoon or silicone spatula
  • Measuring cups and spoons
  • Sharp knife and cutting board
  • Covered storage container

Method
 

  1. Lightly grease the 7×5×1½-inch glass dish with coconut oil and line it with parchment. Stir the coconut butter smooth; if hard, warm gently on low heat just until stirrable, then remove from heat.
  2. Mix the coconut butter, coconut oil, homemade vanilla, honey, prepared pecans, cocoa, shredded coconut, and optional vanilla seeds. Scrape the bowl until no dry cocoa or pale coconut-butter pockets remain. The mixture should be thick like frosting and hold spoon marks.
    Thick coconut pecan cocoa fudge mixture with a chocolate-coated spoon and bowl before freezing
  3. Spoon into the lined dish, press into the corners, and spread to an even thickness. Freeze 15–30 minutes until firm enough to lift and cut; the center should not flow when the parchment is lifted.
    Coconut pecan cocoa fudge spread evenly in a parchment-lined glass dish before freezing
  4. Lift onto a cutting board. Cut approximately 1-inch squares, seven along the longer side and five along the shorter side, for about 35 pieces. Keep refrigerated or frozen until serving.

Notes

GAPS: Occasional later Full GAPS after digestive symptoms are gone and ingredients are tolerated. Use pure organic cocoa, prepared dry pecans, homemade coconut butter and homemade vanilla.
Oil amount: Six tablespoons equals a quarter cup plus two tablespoons.
Timing: The 15–30 minute freezer set does not include mixing or advance preparation of the nuts, coconut butter, and vanilla.
Scaling: For a doubled batch, use two dishes of the same size to keep the layer thickness similar.
Storage: Keep covered in refrigerator or freezer. Coconut oil softens in warmth; serve cold.
Make ahead: Homemade coconut butter and homemade vanilla extract.

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