With Valentines Day just around the corner and all the sweets being advertised, the Corn Alergic often feels left out…but it doesn’t have to be that way. I have developed this white chocolate whole food fudge that is nutritious and full of sweetness. When I make these, the Foodie-in-Crime and I enjoy them and the Mini-Foodies do too, but sometimes they are in bed and miss out. Yep, naughty corn-free mama, but sometimes a mama just needs to be able to indulge in a little safe candy time with her Main Squeeze. I think my Tia Olga, may she rest in peace, would agree.
Okay, back to the recipe. You don’t need any special equipment although chocolate/candy molds do make them look festive and pretty. These can be shaped in a loaf pan lined with parchment, in lined cupcake tins or silicone cupcake forms as well as traditional chocolate / candy molds.
1.5 oz or 45 grams cacao paste butter
1.5 oz or 45 grams date sweetened sunbutter
1 tbsp maple syrup
1/2 tsp vanilla powder
¼ teaspoon sea salt (optional)
Place all ingredients in medium saucepan on medium-low heat. Stir until smooth & fully incorporated. Place in bread loaf pan or chocolate molds. If using pan, refrigerate until hard. Cut & enjoy. If using molds, freeze & remove when set. Store in refrigerator. Enjoy!