No Foolin’ Fudge

Can you hide the rather challenging taste of fermented cod liver oil in … anything? Depends on your tastebuds, I suppose, but here’s something worth a try: fudge!

Full batch:
Mix 1 c. Cod Liver Infused Coconut Oil with 1/4 c. nut butter (or 1/2 c. nuts), 1/4 c. raw honey, 3/4 c. raw cacao powder (or raw carob powder), and 1 T vanilla extract in a food processor.

Want to make less? Use:
1/3rd cup coconut oil with as much of that infused with cod liver as you dare.  If you don’t have the infused coconut oil, just use regular coconut oil plus 2 teaspoons fermented cod liver oil plus 1/4 teaspoon skate liver oil or butter oil or ghee.
1 tablespoon + 1 teaspoon peanut butter (or just under 3 tablespoons peanuts)
1 tablespoon + 1 teaspoon raw honey
1/4 cup raw cacao powder
1 teaspoon vanilla extract

Pour into shallow pyrex pan and refrigerate or freeze. Softens at room temperature so don’t leave out on counter too long! You can add shredded coconut, chopped nuts, ground chia or flax seed, or anything else you like to give it texture and more nutrition. YUMMY!!

This recipe comes from Green Pastures, our favorite source for fermented cod liver oil.

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