Ever heard the phrase "Fat is Phat"? That's what this fudge is all about. Because fat is good for you. End of story!
Quick Look: Modded Phat Fudge
⏲️Ready In: 10 Minutes
🍽Servings: 20
🥗Nutrition: 258 Calories
🥘Main Ingredients: Tahini, Butter/Ghee, Coconut butter, Cocoa, Maca
📋Dietary Notes: Gluten free, Grain free, Nut free
⭐Why You'll Love It: Adaptogen-packed snack for quick energy!
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This is simply a modded (modified) recipe that I've found I really enjoy and want to share with you! I absolutely don't want to try and take the credit for the original creation. In fact, I heartily encourage you to check out the original first. Because the original is always best, right? After that, come right back here and check out my version. Make both. Compare. Rejoice at all the delicious phat fudge on your hands.
Before we get to the recipe, I want to make it perfectly clear right off the bat: I am not the creator of Phat Fudge. Mary, The Paleo Chef, is the genius.
I made my version because Mary clearly tells everyone in her post to experiment. So that's what I did. I seriously love the original recipe, but it's just too much fun to change it up. Easy, too!
Frankly, I wanted a way of making my phat fudge stretch a little further. Even though I make my own ghee, it still can get pretty pricey when I'm using a cup a week for phat fudge. Same with tahini! So, if I could add something else to make each batch last a littler longer, I'm totally game.
Coconut butter was the best solution. (Well, for now. Until I come up with another modded phat fudge recipe!)
Not only does it still taste great, it keeps well in the fridge. The original recipe is best stored in the freezer, but with this modified version the texture is absolutely perfect when stored in the fridge. Plus, it makes significantly more than the original (thanks to the extra cup of ingredients!), so it lasts a lot longer. Finally, coconut butter is CHEAP. Especially if you make your own. Not sure how to make your own? Just throw a bag of coconut flakes in a blender and blend until smooth. DONE.
Now, I don't add sweetener of any kind to my phat fudge. I like it that way. But if it's just too weird to eat unsweetened fudge, you can refer to the original phat fudge recipe and add honey like it says to.
What makes this fudge so phat? Well, it's full of good-for-you stuff like anti-inflammatory turmeric and energy (and libido)-boosting maca. The fat provides quick energy and won't cause you to "crash". Even unsweetened (to me), it tastes like a treat, but it's basically a little nutrition energy bomb.
I'm not suggesting you eat a whole batch at once. That would just be overkill! One batch lasts me (at least) two weeks. I either have a square in the morning or as quick, easy fuel before a workout. And the taste is so killer, I'm literally going to bed every night in anticipation of eating it in the morning. Because priorities.
Anyway, I hope you like my modded version of phat fudge! There may be more coming. Someday. So watch for that. Subscribe to my newsletter if you want to stay up to date without your inbox getting flooded. Or, you know, the tons of other social media I'm on.
Print📖 Recipe
Modded Phat Fudge
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 20 servings 1x
- Category: Snack
- Method: No cook
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 1 c tahini
- 1 c grass fed butter or ghee
- 1 c coconut butter
- ¼ c cacao
- 1 Tb turmeric
- ½ Tb cinnamon
- ½ Tb maca
- 1 tsp vanilla
- 1 Tb gelatin
- 1 Tb coffee grounds (optional)
- 2 Tb chia seeds (optional)
Instructions
- In a saucepan, melt ghee, coconut butter, and tahini over low heat, stirring frequently. Stir in cacao, cinnamon, maca, vanilla, and gelatin until smooth. Turn off heat. Add the coffee grounds and stir until just incorporated.
- Pour into a parchment paper-lined 8x8 pan. Sprinkle chia seeds overtop. Refrigerate for a few hours or until completely set. Eat. Rejoice!
Notes
Adapted from The Paleo Chef
Angie says
Hi Chelsea,
Do you have any suggestions for Cacao replacement? I don't do with cacao or any form of chocolate for that matter. Heaven knows I've tried 🙂
Any suggestion would be greatly appreciated. Thanks!!!
Chelsea says
I'm not sure if you consider carob a form of chocolate, but you could use that! Otherwise, you can sub for an additional 1/4 cup of coconut butter (or any nut butter) and maybe an extra 1 Tb of maca powder just to give it a little more flavor (although I would add maca gradually and taste as I go to make sure it doesn't overpower the rest). The cacao powder is in this recipe for the health benefits and flavor, but it doesn't make or break the recipe so it should be pretty easy to sub. 🙂 Hope that helps!
Angie says
Thank you for the speedy reply Chelsea. I will try carob - it may work. If not I'll try a nut butter like almond.
I really love Phat Fudge 🙂
Anna says
The original PHAT Fudge recipe is no longer online
Chelsea says
I'm still able to find it! I've linked to it multiple times in this post. Here's another direct link: http://paleochef.com/2014/11/19/phat-fudge-recipe/
will says
Woohoo I love chocolate this sounds solo amazing cant wait to try I'll give my critique later now here I come fatfudge also was thinking of making tahini cookies (tahini, eggs, salt) idk works for peanutbutter cookies!?
Chelsea says
Hi Will...thanks for stopping by! The phat fudge isn't super chocolatey (just a warning...). I do actually have a recipe for tahini cookies, and while they don't taste like peanut butter (tahini is too strongly flavored for that), they're one of my favorite recipes! You can find that recipe here: https://www.doyouevenpaleo.net/halvah-tahini-cookies/
Melissa says
I'm not overly fond of tahini. Could you use almond butter instead or is there significance to the tahini?
Chelsea says
Hi Melissa! The original phat fudge recipe from the Paleo Chef calls for tahini. I believe the reason she uses it is first from a love of tahini (which I also share), as well as the fact that this fudge is supposed to act as a nutrition- and fat-bomb. Sesame (which is what tahini is made of) contains relatively high amounts of protein and fat, as well as B vitamins, manganese, magnesium, calcium, iron, and zinc. Because of those perks, tahini is a good choice. Personally, I don't think the end product tastes much like tahini.
That said, I have made phat fudge without tahini before. I'm not sure I got the same energy-boosting results, but I've used sunflower seed butter in the past (the end result tasted mildly of "peanut butter"!). I assume you could use any nut or seed butter. The flavor might differ slightly with each one, of course.
I know that was a long reply, but I hope that helps! And thank you for stopping by!