Affiliate Disclosure

(Originally published on 9 Feb 2016 at htpps://CornFreeHippie.com)

With Valentines Day just around the corner and all the sweets being advertised, the Corn-Alergic often feels left out...but it doesn't have to be that way.  I have developed this white chocolate whole food fudge that is nutritious and full of sweetness. When I make these, the Foodie-in-Crime and I enjoy them and the Mini-Foodies do too, but sometimes they are in bed and miss out. Yep, naughty corn-free mama, but sometimes a mama just needs to be able to indulge in a little safe candy time with her Main Squeeze. I think my Tia Olga, may she rest in peace, would agree.

Okay, back to the recipe. You do not need any special equipment although chocolate/candy molds do make them look festive and pretty. These can be shaped in a loaf pan lined with parchment or silicone mini-loaf pan, in lined cupcake tins or silicone cupcake forms as well as traditional chocolate / candy molds.

Ingredients

• 1 ½ ozs. or 45 grams cacao butter

• 1 ½ ozs. or 45 grams Date-Sweetened SunFun™ Butter

• 1 Tbsp. maple syrup or honey

• ½ tsp. vanilla powder

• ¼ tsp. sea salt (optional)

Method

1. Place all ingredients in medium saucepan on medium-low heat, double boiler or chocolate melting pot.

2. Stir until smooth & fully incorporated.

3. Place in bread loaf pan or chocolate molds. If using pan, refrigerate until hard.

4. Cut & enjoy! If using molds, freeze & remove when set. Store in refrigerator. Enjoy!