Have you used MCT oil powder yet? It has all the benefits of MCT oil (promotes cognitive function, improves cardiovascular health, boosts energy and controls blood sugar levels) but its in the form of a powder, which make it SO much more convenient to use. MCT oil kind of needs to be blended to create a temporary emulsion but conveniently, MCT powder gives a creamy texture and no blending is necessary. I created this recipe using Organika’s new MCT oil powder and as soon as I used it I immediately loved it. Just scoop, stir, and you’re good to go.
For anyone who has read up to this point and is wondering wtf MCT means.. MCT is an acronym for Medium Chain Triglyceride. It is metabolized by the liver and is utilized immediately as an energy source. I personally love including fats such as MCT in my diet as I notice it reduces my sugar cravings and gives me a natural boost of energy.
So the other night I was thinking to myself while doing my nightly ritual (eating dark chocolate).. “why don’t I turn my favourite fudge into a fat bomb?”. Well, that’s what I did.
If I had to sum up this recipe in a few words, it would go like this:
- Chocolate
- Peppermint
- Fudge
- Fuck ya.
I really need to practice self control with this fudge and you probably will too! Don’t say I didn’t warn you.
recipe notes:
- This recipe will still work if you do not use MCT powder. It is not necessary to substitute MCT oil instead.
Chocolate Peppermint MCT Fudge
- June 4, 2019
- 12
- 15 min
- Print this
Ingredients
- 1/2 C coconut oil, melted
- 1/2 C tahini
- 1/4 C cocoa
- 1 1/2 tsp peppermint extract
- 1/4 C maple syrup OR stevia to sweeten
- 1 heaping tbsp Organika MCT oil powder
- hefty pinch of sea salt
Directions
- Step 1
- In a small saucepan, gently melt the coconut oil over low heat. Add in remaining ingredients with a rubber spatula or whisk. Make sure to taste and adjust sweetness to your liking.
- Step 2
- I use mini square silicone molds that I bought in the baking section at Michaels, but if you don’t have one you have use a bread dish lined with parchment paper.
- Step 3
- Place in fridge or freezer to set completely.
- Step 4
- Pop the fudge out of silicone mold (or if you’re using a bread dish, carefully remove by lifting the parchment paper and pulling the fudge out and cutting into 12 squares).
- Step 5
- The coconut oil will melt quickly so it is best not to keep them out for too long! Store in an airtight container in the fridge. Will last for up to 1 month in the fridge or 2 months in the freezer.Â
