And as we’re coming up on strawberry season here on Vancouver Island, it only made sense to create a strawberry shortcake version.
The shortcake in this fudge is a delicious illusion created by toasting coconut butter until it’s golden brown & cake-like.
Then add fresh strawberries & top everything with strawberry fudge.
Easy & so yummy!
I eat fudge daily because I’ve found it to be the most effective way to stay ketogenic on the WahlsPaleo+ (I explain a little bit about the relationship between coconut oil & ketosis in my Blue Raspberry Fudge post).
Berry fudge has become my go-to because it has minimal ingredients, waits patiently for me in the fridge, is pre-portioned to provide perfect doses of coconut oil, and complements any meal.
You could have up to 4 of these a day and still be within your 1 cup of berries recommended on the WahlsPaleo+. I usually eat one or two with breakfast and one with supper, but it depends on what else I’m eating, how hungry I am & whether I need to boost my coconut oil consumption.
If you decide to incorporate fudge into your ketogenic strategy, it will be most effective if you can overcome any residual dessert-last conditioning. Eat the fudge with other foods to ensure that your body can incorporate the coconut oil as it decides how to process your food.
This fudge recipe has a little more coconut oil & a little less coconut butter than my Blue Raspberry Fudge, making it lower in carbohydrates & higher in fat. All to the good.
I normally don’t specify that ingredients ought to be organic or local or pastured.
I figure we all aspire to do what we can to source quality food.
However, strawberries vary enormously. For superlative fudge, use 1 cup of fresh local strawberries.
For an eminently edible, perfectly acceptable, but perhaps not life-changing fudge, those gargantuan organic supermarket strawberries work too. I’ve made it both ways.
Use 1 cup of fresh berries, either way. The remaining 2 cups of strawberries can be frozen, as long as they’re warm when you whirl the fudge mixture.
Strawberry Shortcake Fudge (AIP & WahlsPaleo+)
- 1 1/4 cups coconut butter
- 1 1/4 cups coconut oil
- 1 cup fresh strawberries
- 2 cups fresh or frozen strawberries
Preheat oven to 300
Warm the coconut butter & 2 cups of berries in the oven in 2 separate oven-proof bowls.
Line a 12-muffin tin with paper muffin cups.
After 10 minutes, remove the coconut butter from the oven. Pour 1 tablespoon of warm coconut butter into each muffin cup.
Place muffin tin in warm oven for 6 minutes or until the coconut butter is a friendly brown colour. Remove from the oven to cool.
Meanwhile, re-measure the remaining coconut butter. It tends to take up more space when cold, so you’ll probably need to top the remainder up to ensure you have 3/4 cup. Return to the oven and turn off the heat.
When the strawberries in the oven are warm (this will take a little longer if you started with frozen berries) and the coconut butter is warm & soft, place both in a food processor with the coconut oil & whirl until fully combined.
Divide the 1 cup fresh strawberries between the 12 muffin cups. Slice them, if necessary.
Pour the strawberry fudge mixture over top to fill each muffin cup to the brim.
Refrigerate all day or overnight.
Store in the refrigerator.
Wahl’s Paleo Plus
If you’re on the WahlsPaleo+ you’ll be tracking your food.
1 piece of fudge:
- 1.5 tablespoons coconut butter
- 1.5 tablespoons coconut oil
- ¼ cup berries
Have one or two pieces of fudge as part of a meal that includes green leafy & sulfur-rich vegetables & some animal protein~.