Easter Egg Fudge (Two Ways)

When I was on holidays in Queenstown a few years ago, I was pretty much filling time in between meals because the food in that place is mind-blowing. There’s a lot to do, don’t get me wrong, but if I could have spent the whole day eating while doing those things, I would have. Among those foods I was filling time between was fudge. By now you’d know I have a raging sweet tooth, but I could eat a whole block of fudge in one sitting without breaking a sweat. Unfortunately, my gut would unequivocally disagree with that. Coming into Easter, I was inspired to make fudge that I could eat in large quantities and not suffer for – and what’s better than Easter egg fudge?

One of my closest gal pals also got in touch with me recently asking if I could try and make more of my recipes nut free, as she’s anaphylactic to peanuts and allergic to tree nuts also. As a result, this post contains not one, but TWO Easter egg fudge recipes that are both low FODMAP, and one blissfully nut free.

These recipes are also ridiculously simple to make, require minimal ingredients and set very quickly, so you can go from wanting fudge to achieving your dream and eating it in around 30 minutes. It’s a wonderful world we live in, isn’t it?

Peanut Butter Easter Egg Fudge

Prep Time 10 minutes
Chilling Time 30 minutes
Servings 5 squares

Ingredients

  • 1/2 cup natural peanut butter
  • 30 mL coconut oil
  • 60 mL pure maple syrup
  • pinch salt
  • 50 g Easter eggs

Instructions

  1. In a mixing bowl, add peanut butter, coconut oil, maple syrup and salt. Microwave for 10 second intervals until all ingredients are combined and a smooth mixture forms.

  2. Once the mixture is cool, roughly chop the Easter eggs and fold them through the fudge mixture.

  3. Pour the mixture into 5 holes of a muffin tray and place in the freezer for around 30 minutes to harden.

Nut Free Chocolate Easter Egg Fudge

Prep Time 10 minutes
Chilling time 30 minutes
Servings 5 squares

Ingredients

  • 45 grams dark chocolate
  • 1/4 cup coconut oil
  • 1 frozen banana
  • 20 grams coconut sugar
  • 40 grams cacao powder
  • 50 grams Easter eggs

Instructions

  1. Melt the dark chocolate and coconut oil in the microwave.

  2. In a high speed blender, combine the oil/chocolate mixture, frozen banana, sugar and cacao powder.

  3. Roughly chop the Easter eggs and stir them through the mixture.

  4. Pour the mixture into 5 holes of a muffin tin and place in the freezer for around 30 minutes to set.

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