{"id":36,"date":"2010-03-26T06:56:00","date_gmt":"2010-03-26T06:56:00","guid":{"rendered":"http:\/\/www.frot.co.nz\/design\/recipes\/2010\/03\/26\/chocolate-fudge-recipes\/"},"modified":"2021-05-18T09:42:50","modified_gmt":"2021-05-17T21:42:50","slug":"chocolate-fudge-recipes","status":"publish","type":"post","link":"http:\/\/www.frot.co.nz\/design\/recipes\/chocolate-fudge-recipes\/","title":{"rendered":"Chocolate & fudge recipes"},"content":{"rendered":"
\n

\"\"<\/a>Holidays like Easter or Valentines Day can be a challenge for those on\u00a0restricted\u00a0diets. Here are some ideas for chocolate replacements. And the links at the bottom have some non food ideas.<\/span><\/p>\n

Most people on gluten or starch free diets will be able to tolerate cocoa butter<\/a>, as its fully fat. You need to melt it before using in these recipes. The easiest way is to chop it up finely, then put it in a bowl on top of a pan of gently simmering water. If you want to maintain its raw status, melt it a small bowl inside a larger bowl of hot tap water. Keep replacing the hot water, until it\u2019s completely melted, which will take a lot longer.<\/span><\/p>\n<\/div>\n

<\/div>\n
Another whole food that\u2019s good for making fudge like confections is creamed coconut (or coconut butter)<\/a>. It\u2019s very solid to start with, but softens up when gently heated, which can also be done over a pan of simmering water.<\/span><\/div>\n
<\/div>\n
Coconut oil<\/a> is also used in some of these recipes. You can place your whole jar of oil in a container of hot water, or measure out what you need and melt it in a pan.<\/span><\/div>\n
<\/div>\n
Try different combinations of these, flavoured with vanilla essence, dried fruit, citrus fruits, spices or raw cocoa powder<\/a>. Although GAPS doesn\u2019t allow cocoa or carob, some people find they can tolerate them if they’re far enough into healing, so use your discretion. <\/span><\/div>\n
<\/div>\n
I prefer a little honey as the sweetener. When using honey, it doesn\u2019t mix well with the oils and often separates out. So for the recipes that use a lot of fat, let the mixture cool in the fridge, still in the mixer, taking out and beating from time to time, till it\u2019s almost set. THEN add the honey and process again. Or try your own favourite sweetener instead.<\/span><\/div>\n
<\/div>\n
Pour into a flat tray lined with baking paper, mark into squares, then refrigerate till set. Or roll<\/span> into small balls to make truffles. <\/span>The oilier mixtures can also be poured into chocolate moulds. In the picture below I’ve used Easter egg, star and heart shaped moulds.<\/span><\/div>\n
<\/div>\n
Store in the fridge. The ones that are mostly creamed coconut might need to sit at room temp for a few minutes before serving, but the ones that are higher in cocoa butter<\/a> or coconut oil<\/a> will melt if left out too long.<\/span><\/div>\n

WHITE CHOCOLATE\u00a0WITH NUTS<\/span><\/h3>\n