I love the rich flavor of Mexican hot chocolate. The thing is, the weather has been fluctuating a lot lately – some days it’s warm and other days it’s nice and cool. While I’m not quite ready for a piping mug of hot cocoa, I am ready for a sweetly spiced slice of fudge. My Mexican hot chocolate freezer fudge will melt in your hands, on your lips and in your mouth. It’s sweet, a little spicy and full of flavor.
The base of this dessert is smooth almond butter (my favorite brand). I mix in some coconut oil, honey, chocolate chips, fresh vanilla bean, and spices like freshly grated nutmeg, cinnamon, cayenne and coarse sea salt. It’s sweet and salty and tastes like my favorite season: fall.
Roby and I got married in the fall. Actually, we celebrated our two year wedding anniversary this past weekend (you can read about my one year wedding anniversary in my curried broccoli soup post!). We spent Saturday night having dinner with both of our families. We kept it casual at my parent’s house – we catered Baja Fresh and talked while our wedding video played in the background. Then on Sunday night, Roby made dinner (wild-caught giant scallops and Chilean sea bass, grassfed steak and veggies – all cooked in ghee). I made rosemary garlic mashed potatoes (because he loves the way I make them) and I also took care of dessert. I wanted to make something simple, sweet and spicy – you know, a little like our relationship 😉 That’s how these little bites of frozen fudge came to be.
The great thing about this fudge is that it can keep in the freezer for a long time (if you can keep yourself from eating it all too quickly). It’s nice to have a Paleo-friendly sweet within reach if a craving strikes. These treats keep me full – unlike my usual go-to treat (dairy-free chocolate chips – I eat them by the handful). Roby and I really enjoyed this dessert and I’m sure that if you make this, you’ll love it too.Print
Mexican Hot Chocolate Freezer Fudge
- Line an 9×5 inch bread loaf pan with parchment paper.
- Add the almond butter, coconut oil and honey to a saucepan over low heat.
- Once well combined, add in the chocolate chips, cinnamon, kashmiri chili, nutmeg and vanilla bean. Stir until melted.
- Pour the batter into the parchment lined pan, sprinkle with salt and put the pan in the freezer for an hour or until solid.
- Remove and cut into squares.
- Store fudge in freezer until ready to eat.