Maple Sea Salt Fudge

by tara allen, Rn, personal trainer and health coach

maple sea salt fudge pic



1 ½ cups nut butter (or sub: seed butter)
½ cup coconut oil (melted)
¼ cup maple syrup
1 ½ tsp. pure vanilla extract
1 tsp. sea salt (optional: extra for garnish)
1.    In a large bowl, mix together nut butter, maple syrup, and coconut oil.
2.    Mix in vanilla and sea salt.
3.    Pour into silicone molds and spread evenly with a spatula.
4.    Optional: garnish with coarse sea salt.
5.    Place in freezer for 1-2 hours (or overnight).
6.    Pop out of molds when frozen and place in storage container.  Keep in freezer or fridge until ready to serve.
7.    Place extras back into freezer or fridge – they will melt if left out at room temperature too long.
*Servings depend greatly on size and shape of mold.  These make enough for at least 10-20 people to have about 2 small pieces.
**This recipe is gluten free, dairy free, has no refined sugar, and can be made nut free by swapping the nut butter out for seed butter.
Have fun and be creative!
1) Consider using different shaped molds, ice cube trays, or a large tray – a thin layer of the fudge will turn into “bark”; a thick layer can be cut into cubes as pictured above.
2) Optional toppings – the sky’s the limit!  Try coarse sea salt, cacao nibs, chocolate chips, chopped walnuts, pecans, or almonds, candy cane pieces, shredded coconut, or hemp seeds.
3) One of my favorite things about this recipe is that it is so forgiving!  You can adjust the ratios of the ingredients a little bit to play around with sweetness and texture and still wind up with delicious and creamy fudge!
Here are the links that were mentioned in the flash interview:
Marie Claire TV meal prep live stream:
Shape Magazine article feature about pea protein:

Martha Stewart Weddings article feature on hydration:
Let’s stay in touch!
Facebook: Tara Allen Health
Instagram: @tara_allen_health

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