Paleo granola fudge

Granola fudge (Paleo, gluten free, dairy free with AIP and low FODMAP options)

 This granola fudge was my Easter weekend treat. It took all of 5 minutes to throw together 1 hour to set and about 45 seconds to devour. It is sweet, rich, creamy and totally delicious - not  to mention versatile. I used 2 different granolas from Lucy Rocks to fill and top each bar of fudge. Both granolas are not only paleo perfect but also utterly scrummy. I have listed below recipes for Paleo, AIP and low FODMAP variations of the fudge.

All recipes make 1 block of fudge as pictured but you could divide your mixture between different moulds.

You will need:
A food processor
Baking paper
A small dish or mould - I used a baking dish measuring 3 x 6.5 inches

Ingredients for blush crunch granola fudge:
3/4 cup tiger nut powder
1/2 tablespoon of almond butter (my favourite is meridian)
2 tablespoons of coconut oil (my favourite is lucy bee) plus half a cup of melted coconut oil
1 teaspoon of maple syrup
A pinch of sea salt
1/2 cup of Lucy Rocks Blush Crunch Granola (plus extra for decoration)


Method:
Line your dish or mould with baking paper and set to one side.

Add the tiger nut powder, almond butter and 2 tablespoons of coconut oil to a food processor and blend until a smooth paste forms. This will look like a thick nut butter. Add to this the salt, maple syrup and melted coconut oil. Blend again thoroughly until you have a smooth consistency. Transfer the liquid to a bowl and stir in 1/2 a cup of granola - combine thoroughly so that the granola pieces are evenly distributed throughout the fudge. Pour the fudge mixture evenly into your mould/dish. You can then decorate the top of the fudge by sprinkling more granola over the surface. Place in the fridge for an hour to set. Remove, admire, demolish.

Ingredients for golden granola fudge:
3/4 cup of tiger nut powder
1 tablespoon of carob powder (can sub for chocolate)
2 tablespoons of coconut oil plus half a cup of melted coconut oil
1 teaspoon of maple syrup
A pinch of sea salt
1/2 a cup of Lucy Rocks Golden Granola (plus extra for decoration)

Method:
Add the tiger nut powder, carob powder and 2 tablespoons of coconut oil to the food processor. Blend thoroughly to create a smooth paste the consistency of nut butter. Add the salt, maple syrup and melted coconut oil to the paste and blend again until smooth. Transfer this mixture into a bowl and stir through 1/2 a cup of golden granola, ensuring it is spread evenly throughout the fudge. Pour this mixture evenly into your lined mould/dish. Sprinkle additional granola over the surface to decorate and refrigerate for an hour until set.

Ingredients for AIP, low FODMAP fudge:
1 cup of tiger nut powder
2 tablespoons of coconut oil plus half a cup of melted coconut oil
A pinch of sea salt
A teaspoon of maple syrup
1/2 cup of freeze dried strawberries (plus extra for decoration)
* If you can tolerate it adding a tablespoon of almond butter makes the fudge even more creamy!

Method:
Add the tiger nut powder (almond butter if you can tolerate) and coconut oil to the food processor and blend until it forms a smooth paste. Add the salt, maple syrup and melted coconut oil and blend again to form a smooth consistency. Transfer the mixture to a bowl and stir in the freeze dried strawberries, ensuring that they are evenly spread throughout the fudge. Evenly pour the fudge mixture into your lined mould and place in the fridge for an hour until completely set.

Each bar of fudge will keep in the fridge for up to 4 days....if it lasts the long.