Cinnamon Apple Fudge (Vegan, Paleo)

I hope you don’t mind but after my recent Pumpkin Fudge recipe I started thinking about the different kinds of fudge I could make with this easy recipe.  Continuing in the theme of fall I immediately wanted to use apple.  With apples being at their peak during the cooler months, what a great way to use seasonal ingredients.  Every year I make my own fruit butter with pears or apples (using this recipe) and what could be better then turning it into FUDGE!

I absolutely loved my pumpkin fudge but I must say that I think this version is even better!  So if you are not into pumpkin, and I know there are some of you out there, this is a version I think you will enjoy this Cinnamon Apple Fudge.  If you adore pumpkin like I do then for sure you should make both, do a taste test, and let me know which version you prefer.

When I posted my pumpkin fudge version I had a few questions from readers about substitutions for the coconut, since some people are allergic to it, and I suggest giving cashew butter a try.  I decided to use coconut in these fudge recipes to help keeps the cost down.  I am able to buy a bag of coconut flakes for less than $3 when a jar of nut butter can run upwards of $13 or more per jar.  If you can’t think that you can eat clean on a budget sometimes you just need to get a little creative.

I would love for you to try both fudge recipes and let me know what version is your favorite.

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Cinnamon Apple Fudge

www.theorganicdietitian.com

Prep Time 15 minutes

Total Time 15 minutes

Servings 32

Ingredients

• 1- 8 ounce bag unsweetened coconut flakes use a bag that is fresh
• 1/2 cup apple butter homemade or I like this brand
• 1/2 teaspoon cinnamon ground
• 3 large soft dates pitted (or 2-3 tablespoons honey, maple syrup, or coconut sugar)
• Pinch Sea Salt

Instructions

1. In a food processor add the coconut flakes.
2. Process until a smooth butter consistency (scrapping down the sides as needed- takes 5-8 minutes).
3. Add the apple butter, cinnamon, dates, and salt.
4. Processor further until all the ingredients are incorporated well.
5. Spread evenly into a lined 9x5 loaf pan.
6. Set in the fridge about 1 hour.
7. Cut into 32 squares.
8. Store in an airtight container in the fridge for up to one week.

Recipe Notes

*choose organic ingredients when possible.