FudgeFudge is chocolate-y, decadent, delicious and, up until now, not very healthy. If you’ve felt guilty after eating your favorite holiday treat, then this recipe’s for you. It doesn’t have the refined sugar that makes up most fudge, and it’s organic. Enjoy it with a delicious glass of eggnog and start of your December on the right foot!

Organic Fudge


3 cups shredded unsweetened coconut
1/2 cup cocoa powder
1/3 cup raw honey
1/2 tsp sea salt
1/4 cup peanut or almond butter (optional)


1. Make coconut butter: put coconut in a food processor. Blend on high for 5-10 minutes. Scrape down if necessary. Stop when mixture is runny.
2. Place coconut butter in a bowl and mix with remaining ingredients
3. Press into a small dish
4. Put in freezer for 10 minutes. Remove and cut into 15 small pieces.
5. Enjoy!

Recipe by Halle Cottis at Whole Lifestyle Nutrition

Now, for that glass of organic eggnog…

Organic Holiday Eggnog


4 cups whole organic milk
12 ounce can evaporated low fat milk (one organic brand is Santini)
1/2 cup organic sugar or sweetener
1/4 tsp organic cinnamon, ground
1/8 tsp organic nutmeg
6 organic eggs
1/4 cup brandy
1 tsp organic vanilla extract


1. Bring milks to a simmer in a large saucepan over medium heat
2. Combine sugar, cinnamon, nutmeg, and eggs in a bowl
3. Add hot milk to egg mixture, whisk well
4. Return everything to the pan, cook on medium low until thick (about 8 minutes)
5. Pour into a bowl and add Brandy and vanilla
6. Press plastic wrap over the top and chill for 8 hours
7. Serve.

Recipe adapted from Cooking Light, December 2005 by Marge Perry