Easy Nourishing Chocolate Sunflower Freezer Fudge

Published: Oct 21, 2011 · Modified: Nov 5, 2022 by Emily Criswell · I may receive commissions from purchases made through links in this article · 55 Comments

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This easy nourishing Chocolate Sunflower Freezer Fudge is naturally sweetened, simple to make, full of real food ingredients and tastes like homemade Butterfinger® in fudge form!

Did you knowfudge can be healthy?

When you makeeasy nourishing chocolate sunflower freezer fudge it can be!

I love this healthy fudge!

The saltiness from the sprouted raw sunflower seeds is such a lovely combination with the sweet chocolate. It's lip-smacking good!

This freezer fudge is full of healthy fats making it the perfect fat bomb!

I love having chunks of this fudge in the freezer for a quick pick-me-up snack. It has many nourishing ingredients, so there should be no guilt eating it. Good Fats = Fuel!

In fact, there should never be guilt around food. Life is too short! You deserve a treat and that's okay! Enjoy it!

Top this chocolaty deliciousness with some flaked sea salt or coarse Himalayan pink salt and you're in for an extra special treat!

So grab yourself these 5 simple, wholesome, real food ingredients and make your own homemade fudge that tastes similar to the Butterfinger® candy bar.

Easy Nourishing Chocolate Sunflower Freezer Fudge

Yield: 15-20 1" squares

Additional Time: 4 hours

Total Time: 4 hours

This easy nourishing Chocolate Sunflower Freezer Fudge is naturally sweetened, simple to make, full of real food ingredients and tastes like homemade Butterfinger® in fudge form!

Ingredients

1 cup sprouted raw sunflower seeds
½ cup pasture butter
½ cup light colored raw honey (I use local raw creamed clover)
¼ cup raw organic cacao powder (<-- this is the fair-trade cocoa I use)
1 teaspoon gluten-free organic vanilla extract

Instructions

In food processor (or coffee/spice grinder), add sprouted sunflower seeds and pulse until they become seed-butter consistency, about 3-5 minutes.Set aside.
Fit standing mixer with the flat beater (if you don’t have a standing mixer, you could use a food processor or hand mixer w/ bowl).
Add pasture butter, raw honey and vanilla to standing mixer bowl and mix on a low speed until the butter starts to soften.Increase speed and whip until creamed and it begins to have a lighter white color, about 1 minute.Add sunflower seed-butter and mix on low just to combine, about 30 seconds.Add cacao powder, turn mixer on low until the cacao powder starts to incorporate.Increase speed to whip until creamy and it begins to turn a lighter brown color, about 1 minute.Scrape down sides as needed with a spatula to make sure ingredients are combined well.
Place a large piece (about 12-15 inches long) of plastic wrap or parchment paper on a flat surface.Scrape the fudge mixture into the middle of the plastic wrap.Fold the plastic wrap over the top of the fudge.Gently press down with you hands to smooth out the fudge, making it about ½ inch thick.Fold the edges of the plastic wrap over.
Very carefully pick up the fudge and place on flat surface in the freezer.I place mine on a flat ice cube tray lid and it fits perfectly.
Freeze for at least 4 hours or overnight, the longer it freezes, the firmer it becomes.
Cut into small squares, strips or chunks.

Notes

Equipment Needed:Standing Mixerand Bowl or Hand Mixer,Food Processor,Spatula, Plastic Wrap orUnbleached Parchment Paper, Small Mixing Bowl

Note:This fudge is best served right out of the freezer and not left out at room temperature, as it will start to become soft and melt.

Tip:If you are using unsalted sunflower seeds, try adding ⅛ teaspoon Celtic sea salt to the fudge mixture so you still get the saltiness in the fudge.

*You could also use ghee or coconut oil if you prefer.To makedairy-free, use coconut oil.

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Nutrition Information:

Yield: 20Serving Size: 1
Amount Per Serving:Calories: 134Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 12mgSodium: 422mgCarbohydrates: 16gFiber: 1gSugar: 14gProtein: 2g

This nutritional information was auto-generated based on serving size, number of servings, and typical information for the ingredients listed. To obtain the most accurate representation of the nutritional information in a given recipe, please calculate the nutritional information with the actual ingredients and amounts used, using your preferred nutrition calculator. Under no circ*mstances shall the this website and the author be responsible for any loss or damage resulting for your reliance on the given nutritional information. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.

Are you onPinterest? I pinlots of yummy real food recipes + more there. I have a board just for Gluten Free Treats+ Frozen Treats too. Come follow along.

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About Emily Criswell

Emily Criswell is a chocolate- and sweet treat-loving, holistic-minded mom of 4. She's a 4-time cookbook author -The Art of Great Cooking withYour Instant Pot {ranked in Amazon's top 10 new releases - gluten free recipes}, Amazing Mexican Favorites with Your Instant Pot{ranked as a #1 New Release BEST SELLER!}, Low-Carb Cooking with Your Instant Pot, The Big Book of Instant Pot Recipes, food photographer, homeschooler and the founder of Recipes to Nourish, a gluten-free blog focusing on real food and natural living. She works to empower her readers by showing them that there is a healthier way to eat and live. Her passion is to make healthy, natural living as uncomplicated and enjoyable as possible.Find Emily’s latest recipes and natural living tips atRecipes to Nourish. Connect with her on Facebook, Instagram,Pinterest, Twitterand YouTube plus grab her free eBookHolistic Tips to Keep Your Family Healthy. Read more >>About Emily.

Reader Interactions

Comments

MommaGina3335
October 21, 2011 at 10:39 pm

Looks great Em! I need to get those sunflower seed.
Reply
Unknown
October 22, 2011 at 12:24 am

Just made these. Oh my, yum! I just wanted to lick the bowl! I didnt have raw cacao, and just used my Equal Exchange cocoa powder.
Reply
Emily Sunwell
October 21, 2011 at 10:57 pm

Thanks love! Their sunflower seeds are SO good!
Reply
Emily Sunwell
October 22, 2011 at 1:54 am

Aren't they so good?! I know what you mean about wanting to lick the bowl 🙂 So happy to hear you enjoyed the recipe!
Reply
See Also
21 Peanut Butter Powder Recipes Tiana's Famous Beignets Recipe from Princess & the Frog Pineapple Lump Slice Recipe | An Easy No Bake Slice 25 Easy Southern Soul Food Recipes to Satisfy Your Cold Weather Cravings!
Penniless Parenting
October 22, 2011 at 6:20 pm

This looks really great. Raw honey is more solid than regular honey, but much more expensive. Do you think I could try this with regular honey?
Reply
Unknown
October 22, 2011 at 11:40 pm

I used regular honey and it turned out fine.
Reply
Emily Sunwell
October 22, 2011 at 6:29 pm

Hmmm, not sure, maybe you could use a creamed honey, but I'm guessing it would be fine because it's a freezer fudge, so it's going to harden up no matter what. I have made fudge with maple syrup before too and it worked fine. I wonder if you might have a local farmers market near you with a honey vendor. I buy raw honey at our local farmers market and it's less expensive than honey in the natural foods store. The larger the jar you buy (bulk) it's even cheaper too in the long run.
Reply
Emily Sunwell
October 23, 2011 at 12:23 am

Oh good! Great to know 🙂
Reply
- Anonymous
  December 22, 2012 at 7:59 pm
  
  Hi Emily, thanks for sharing this recipe! I was wonder how can I sprout the sunflower seeds myself, how long the should be in the water for this recipe?
  Thanks!
  Reply
- Emily Sunwell
  December 23, 2012 at 4:43 pm
  
  Here's a great post about how to sprout ... hope this helps http://www.mommypotamus.com/how-to-soak-and-dehydrate-nuts-the-nourishing-traditions-way/
  Reply
- Anonymous
  January 04, 2013 at 5:58 pm
  
  THank you so much!
  Reply
- Emily Sunwell
  January 04, 2013 at 6:27 pm
  
  No problem 🙂 Take care.
  Reply
Jo's Health Corner/www.naturallysports.com
October 24, 2011 at 3:52 am

Thanks for sharing this recipe on Living Well Blog Hop! They look so good. I've started collecting treat recipes for the holidays and I will give this a try.
Reply
Emily Sunwell
October 24, 2011 at 4:07 am

Thank you for hosting 🙂 I hope you get to enjoy them during the holidays.
Reply
Valerie
October 24, 2011 at 3:07 pm

Hmmm, I might just have to dry this recipe!
My sunflower kiddos (AKA Kansans) love both sunflower seeds and chocolate.
Thanks for sharing!
Reply
Emily Sunwell
October 24, 2011 at 5:02 pm

🙂 I hope you get a chance to make them for your kiddos!
Reply
Kelly
October 25, 2011 at 5:41 am

This looks amazing! Can't wait to try it. Thanks for sharing.
Reply
Naturally Anita
October 25, 2011 at 11:06 am

Loved the recipe. So simple and yet looking soo god!
Reply
Donika
October 25, 2011 at 1:13 pm

That fudge does look yummy!:) Check out my page..you won an award:)
Reply
Emily Sunwell
October 25, 2011 at 6:47 am

Thanks Kelly 🙂 hope you enjoy it!
Reply
Emily Sunwell
October 25, 2011 at 3:56 pm

Thanks! 🙂
Reply
See Also
Copycat Hug-Hes Chicken Pasta Salad Recipe
Emily Sunwell
October 25, 2011 at 3:57 pm

Thanks Donika! Just saw that, thank you so much.
Reply
Kira
October 26, 2011 at 3:38 pm

I just wanted to point out (in response to Penniless Parenting, above) that raw honey isn't always more solid. It can be raw and liquid, it just tends to crystallize on standing after a few months. Common misconception.
My sons are beekeepers, so raw honey is one of the few real foods I almost always have plenty of. At the moment it's free flowing, but by January it will mostly be crystallized.
The fudge looks very yummy, btw!
Reply
Emily Sunwell
October 26, 2011 at 8:39 pm

Thanks for sharing Kira, very true. Raw honey can be liquid for sure. How wonderful that your sons have bees, that's so great!
Reply
France Morissette
October 27, 2011 at 5:06 pm

What a fun recipe. I love the use of all those healthy fats and nourishing ingredients.
Reply
Emily Sunwell
October 27, 2011 at 10:01 pm

Thanks!
Reply
Miz Helen
October 29, 2011 at 12:23 am

This fudge looks so delicious, I just can't wait to give it a try. Thank you so much for sharing with Full Plate Thursday. Hope you have a great week end and come back soon!
Miz Helen
Reply
realfoodforager
October 29, 2011 at 12:16 am

Thanks for linking your great post to FAT TUESDAY. This was very interesting! Hope to see you next week!
Be sure to visit RealFoodForager.com on Sunday for Sunday Snippets – your post from Fat Tuesday may be featured there!
http://realfoodforager.com/2011/10/fat-tuesday-october-25-2011/
If you have grain-free recipes please visit my Grain-Free Linky Carnival in support of my 28 day grain-free challenge! It will be open until November 2.
http://realfoodforager.com/2011/10/grain-free-real-food-linky-carnival/
Reply
Emily Sunwell
October 29, 2011 at 1:41 am

Thanks for hosting Jill.
Reply
Emily Sunwell
October 29, 2011 at 1:42 am

Thanks Miz Helen, you're so sweet. And thanks for hosting 🙂
Reply
lilsuburbanhomestead
October 30, 2011 at 2:58 pm

I would never have tried this but it actually looks wonderful! Thanks for sharing!
Reply
NaturalFamiLea
October 31, 2011 at 3:45 am

Thank you for your submission on Nourishing Treasures Make Your Own! Monday link-up.
Check back later tonight when the new link-up is running to see if you were one of the top 3 featured posts! 🙂
Reply
Melynda
November 01, 2011 at 12:38 am

Delicious, thanks for sharing with the Hearth and Soul hop.
Reply
thevegetablecentrickitchen.com
October 01, 2012 at 7:29 pm

Oh my goodness, I am drooling!
Reply
- Emily Sunwell
  October 01, 2012 at 8:17 pm
  
  🙂 I hope you get to try it.
  Thanks for stopping by.
  Reply
Renee Kohley
October 01, 2017 at 5:57 pm

You had me at Butterfinger! YUM!
Reply
- Emily Sunwell-Vidaurri
  August 06, 2018 at 12:11 pm
  
  🙂 right?!
  Reply
Raia
October 03, 2017 at 12:56 pm

That looks so creamy and delicious!
Reply
- Emily Sunwell-Vidaurri
  October 05, 2017 at 7:17 pm
  
  Thanks so much Raia! 🙂 It's pretty awesome stuff.
  Reply
Julia
October 03, 2017 at 2:00 pm

These look yummy!!! I also like the short and simple ingredient list!
Reply
- Emily Sunwell-Vidaurri
  August 06, 2018 at 12:11 pm
  
  Thank you Julia! 🙂
  Reply
Jean
July 23, 2018 at 6:50 pm

Love no bake desserts like this one! Looks so decadent and delicious. I'm drooling at the photos.
Reply
- Emily Sunwell-Vidaurri
  August 06, 2018 at 12:11 pm
  
  Thanks so much for the kind words! 🙂
  Reply
Irena Macri
July 24, 2018 at 5:21 am

Love salt on sweet things and this fudge looks perfect for summer. I'll have to make a batch of this recipe soon. Thanks!
Reply
- Emily Sunwell-Vidaurri
  August 06, 2018 at 12:12 pm
  
  Salty + sweet is always so yummy 🙂
  Reply
Tessa Simpson
July 24, 2018 at 10:07 am

Man oh man, fudgey perfection! I love how such simple recipes can create such delectable results!
Reply
- Emily Sunwell-Vidaurri
  August 06, 2018 at 12:12 pm
  
  Yes! Simple ingredients can be all that's needed sometimes 🙂
  Reply
ChihYu
July 24, 2018 at 7:21 pm

Chocolate is absolutely my favorite dessert. I love how simple and healthy this recipe is. Thanks for sharing !
Reply
- Emily Sunwell-Vidaurri
  August 06, 2018 at 12:09 pm
  
  Chocolate is everything 🙂
  Reply
Lindsey Dietz
July 25, 2018 at 6:36 am

I LOVE those giant chunks of salt on top! I think salt + chocolate is such a lovely combination!
Reply
- Emily Sunwell-Vidaurri
  August 06, 2018 at 12:10 pm
  
  That salty bite is so yummy 🙂
  Reply
Melissa @Real Nutritious Living
July 26, 2018 at 11:27 am

This looks amazing per your usual Emily!
Reply
- Emily Sunwell-Vidaurri
  August 06, 2018 at 12:09 pm
  
  Aww thanks Melissa! 🙂
  Reply
Kari - Get Inspired Everyday!
July 29, 2018 at 3:51 pm

This looks positively decadent! I love that you made it with with sunflower butter instead of nut butter!
Reply
- Emily Sunwell-Vidaurri
  August 06, 2018 at 12:13 pm
  
  It's so yummy this way! 🙂
  Reply

Easy Nourishing Chocolate Sunflower Freezer Fudge | Recipes to Nourish (2024)

FAQs

How long does homemade fudge last in the freezer? ›

How Long Does Fudge Last in the Freezer? If you're hoping to keep your fudge tucked away for quite some time, storing it in the freezer is a great option. Fudge properly stored in the freezer will last for 2 to 3 months.

Read The Full Story ›

How to properly freeze fudge? ›

Freezing Fudge

Wrap your fudge in an air-tight container. Several layers of saran wrap, vacuum seal, Tupperware should all keep the moisture locked in pretty good.
A couple hours before you would like to enjoy your fudge, take it out of the freezer and allow it to thaw out on your counter.
ENJOY!

Discover More ›

What is the secret to good fudge? ›

You have to control two temperatures to make successful fudge: the cooking temperature AND the temperature at which the mixture cools before stirring to make it crystallize. Confectionery experiments have shown that the ideal cooking temperature for fudge is around 114 to 115 °C (237 to 239 °F).

Tell Me More ›

How to tell if fudge has gone bad? ›

They can also give off an unpleasant smell once they turn bad so make sure to check your leftover fudge for any change in odor, too, before eating it. In case you've made just plain and simple fudge, you would notice its overall quality declining as it gets older.

Discover More Details ›

Will fudge set faster in the freezer? ›

We call it freezer fudge because the freezer helps it set quick so you can eat it quicker. We like to cut it into squares and keep it in the freezer for when you need a little chocolate fix.

Discover More ›

Can you put fudge in the freezer to harden? ›

Freezing your fudge is the key to a hardened result.

Tell Me More ›

Can I eat frozen fudge? ›

If you have oodles of willpower and want to save your fudge for later, it freezes well. Wrap each slice (or the whole box) in foil or plastic wrap to seal it. You don't even have to defrost it – your fudge tastes just as scrumptious frozen and cuts easily with a knife, or better still, grate directly onto ice-cream.

Explore More ›

Can you freeze fudge that didn't set? ›

Options for what you can do with your unset fudge:

OPTION 1) Depending on how runny it is, you can either use it as a frosting for cakes, or a sauce for ice-cream. OPTION 2) Freeze it overnight. Cut it into squares. Cover each square thickly in melted chocolate, ensuring no part of the fudge is exposed.

Get More Info Here ›

What not to do when making fudge? ›

Avoid Stirring Once the Mixture Comes to a Simmer

Another key part of a successful fudge texture is when you stir the mixture. Stirring the sugar and milk during the initial stages of cooking allows the sugar to dissolve. However, once the mixture comes to a boil, it's time to put the spoon down.

How do you rejuvenate fudge? ›

To fix oily, hard or grainy fudge, scoop the fudge back into a pot with about a cup of water. Cook it over low heat until the fudge dissolves. Then bring the fudge back up to the temperature specified in the recipe and follow the remaining steps. The flavor may be slightly diluted, but the texture will be improved.

How do you make fudge creamy and not grainy? ›

A lot of big crystals in fudge makes it grainy. By letting the fudge cool without stirring, you avoid creating seed crystals. Stirring would help sucrose molecules "find" one another and start forming crystals.

Show Me More ›

What to do with failed fudge? ›

My advice to you is to just pour it in a jar, call it something else delicious, and pretend you meant for it to be that way. The nice thing about my “failed” fudge is that it tastes absolutely delicious! A spoonful of the delectable treat will make you want for more.

Is it better to freeze or refrigerate fudge? ›

So to recap, it's best to store proper fudge at room temperature. Keeping it in the fridge takes out all its moisture, drying it out. Homemade fudge is best in the fridge. No matter where you store it, the goal is to protect the fudge from exposure to the elements so airtight containers are best!

Keep Reading ›

What is wrong with my fudge? ›

If your fudge is tough, hard, or grainy, then you may have made one of several mistakes: You may have overcooked it, beaten it too long, or neglected to cool it to the proper temperature.

View Details ›

What is the best way to keep fudge fresh? ›

So to recap, it's best to store proper fudge at room temperature. Keeping it in the fridge takes out all its moisture, drying it out. Homemade fudge is best in the fridge. No matter where you store it, the goal is to protect the fudge from exposure to the elements so airtight containers are best!

Keep Reading ›

How far in advance can I make fudge? ›

Make Ahead – You can make fudge weeks ahead of time and store it in the fridge or freezer. I like to make a big batch and include it on plates of goodies to friends and neighbors.

Discover More Details ›

How long does sugar fudge last? ›

Store in an airtight container between layers of parchment for up to 2 weeks at room temperature. If kept in the fridge, fudge will last for up to 3 weeks.

Discover More ›

Easy Nourishing Chocolate Sunflower Freezer Fudge | Recipes to Nourish (2024)

Did you knowfudge can be healthy?

This freezer fudge is full of healthy fats making it the perfect fat bomb!

So grab yourself these 5 simple, wholesome, real food ingredients and make your own homemade fudge that tastes similar to the Butterfinger® candy bar.

Easy Nourishing Chocolate Sunflower Freezer Fudge

Ingredients

Instructions

Notes

Recommended Products

Nutrition Information:

MORE RECIPESYOU MIGHT LIKE

About Emily Criswell

Reader Interactions

Comments

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FAQs

How long does homemade fudge last in the freezer? ›

How do you make fudge creamy and not grainy? ›