Festive Cranberry Orange Coconut Butter Fudge – Sweetened With Raw Honey

Nothing makes me feel more festive during the holidays than a big plate of fudge.

I love seeing it on cookie platters and it’s always the first thing I reach for. Unfortunately, most fudge recipes are so overly sweet that my teeth would curl if I tried to eat them today. That’s why I’ve been making naturally sweetened coconut butter fudge to curb those fudge cravings.

This recipe is special because it combines the festive flavors of cranberry and orange with raw honey (or stevia if you are sugar free), coconut butter, and, of course, real pastured butter. You will be merrily decking the halls when you taste the traditional flavors in this festive cranberry orange coconut butter fudge.

Cranberry Orange Coconut Butter Fudge Makes a Great Fat Bomb!

Even if you’re not on a low-carb or keto diet you still need plenty of healthy fats in your diet. Healthy fats not only make you feel full longer and taste amazing, but they also keep your immune system functioning properly, help you absorb vital nutrients, keep your hormones regulated, and deliver calcium to your bones!

Some healthy fats include:

• Real pastured butter (raw is best)
• Coconut oil
• Traditional animal fats from animals on pasture

My coconut butter fudge is a great way to add these healthy fats into your diet in a delicious and easy way.

Festive Cranberry Orange Coconut Butter Fudge

Yield: 32

Prep Time: 5 minutes

Cook Time: 5 minutes

Chilling Time: 30 minutes

Total Time: 40 minutes

A perfect flavor combination for the holidays! Cranberry, orange zest, and raw honey come together in an amazingly smooth and creamy coconut butter fudge base.

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Ingredients

• 1 cup coconut butter, softened
• 1/2 cup pastured butter, softened
• 1/2 cup raw honey, or equivalent liquid stevia sweetener
• 1/2 cup dried cranberries (apple sweetened is best)
• Zest of 1 orange

Instructions

1. In a large bowl whip the softened coconut butter, butter, and honey together until the mixture is light and fluffy. This takes about 1 minute with handheld beaters.
2. Chop the cranberries and zest the orange.
3. Add the cranberries and orange zest to the fudge base and whip them in.
4. Line an 8 by 8-inch baking dish with parchment paper. Pour the fudge base into the dish and smooth it into an even layer.
5. Refrigerate the fudge for at least 30 minutes before cutting it into little squares. 
6. Store the fudge covered in the refrigerator. It melts easily!