SCD Recipe: Cocoa Butter Fudge Rolls

This recipe is inspired by the fudge-nougat logs my grandma used to make every Christmas. I’ve always wanted to come up with some kind of Specific Carbohydrate Diet (SCD) recipe that would be kind of like. This year, I’m excited to say I did it!

Her recipe used chocolate chips and powered sugar, so obviously this ins’t exactly the same thing, but it’s in the spirit of it and that’s what I was going for.


I really love these – the cocoa butter gives the hint of chocolate flavor I was lookng for. I made a vanilla nougat using cashew butter, but peanut butter would also be amazing. I just wanted to create a vanilla nougat that was more like the one my grandmother made so I didn’t go for peanut butter flavor.

These are great for the holidays! Give them a try and let me know what you think!

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SCD Cocoa Butter Fudge Rolls

Course Dessert, Holiday, Snacks
Cuisine SCD
Keyword cocoa butter fudge, gluten free, grain free, scd candy, scd diet, scd holiday, specific carbohydrate diet, sugar free
Prep Time 30 minutes
Chilling Time 2 hours
Total Time 2 hours 30 minutes
Servings 12 1/2″ Pieces

Ingredients

Date Fudge Layer

  • 15 Medjool dates (pitted)
  • 2 cups cashews
  • ¼ cup cocoa butter
  • 1/2 tsp cinnamon
  • tsp sea salt
  • ½ cup chopped walnuts

Nougat Layer

  • ½ cup cashew butter – or other type of nut butter
  • ½ cup coconut flour
  • ¼ cup honey
  • ½ tsp pure vanilla extract

Instructions

Cocoa Butter Fudge Layer

  1. Melt cocoa butter in small saucepan over low heat until almost all the way melted. Remove from heat and set aside. Any small solid pieces should melt while it cools a little.

  2. Add dates, cashews, cinnamon, and slightly cooled cooca butter to food processor.

  3. Process for 4 – 5 minutes, until ingredients start to ball up

  4. On a piece of wax paper on flat surface, spread out date mixture as flat as you can with hands.

  5. Place another piece of wax paper on top and roll out mixture to ¼" thick

Nougat layer

  1. Add peanut butter and honey to small saucepan

  2. Heat over low heat until just hot enough to soften the peanut butter and honey so they blend together when stirred

  3. Remove from heat and stir in vanilla

  4. Stir in coconut flour until mixture is thick and well-blended

  5. Spread nougat mixture on top of date layer

  6. Use wax paper to gently roll layers into a roll

  7. Spread walnut pieces on wax paper in front of roll

  8. Gently roll date and nougat roll over the walnuts with just enough pressure to push nuts in a little. If it starts to crack, push it back together

  9. Wrap roll in wax paper and put in a freezer-safe bag or container

  10. Freeze for two hours

  11. Let warm up 20 – 30 minutes before slicing and serving

  12. Store slices or roll in refrigerator for up to four days and in freezer for a month

Sherry Lipp

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