Blueberry-Lemon Fudge Recipe

Long before the mainstream medical community started conducting research, Linus Pauling advocated high-dose vitamin C as a highly effective method of treating many serious conditions. 

During that time, there was quite a bit of opposition to the idea (after all, how could something so simple as a popular “vitamin” act as a sort of “cure” for many of these chronic diseases?). 

However, as modern research has expanded into alternative healing methods, many studies have revealed that Nobel Prize-winning Pauling was correct in his observations of vitamin C.

Today, research shows that:

• Vitamin C is toxic to certain cancer cells. 

• People who take vitamin C daily have decreased heart disease risk & longer life expectancy.

• High-potency vitamin C supplementation has decreased the death rate in seniors by 42%.

…and the list goes on. 

Today, we’re celebrating Pauling and his revolutionary research with a vitC-rich treat. 

Blueberries, though tiny, are packed with vitamin C. Plus, they’re one of the lowest-sugar fruits, making them ideal if you’re watching your carb intake but still want to cash in on a natural source of C. 

This recipe uses a heaping dose of blueberries combined with another vitamin C powerhouse, lemon, and creamed coconut for a decadent blend of creamy and fruity. 

With just a touch of maple for some sweetness, there’s no reason you shouldn’t indulge in a square or two every day and feel satisfied knowing you’re getting high levels of C.

Blueberry-Lemon Fudge

Prep time: 10 minutes
Total time: 30-60 minutes
Serves: 18 squares

Ingredients

• 1 ¼ cups or 300g creamed coconut (or coconut butter)
• ⅔ cup or 75g organic frozen blueberries (frozen provides a deeper blue color)
• 2 tsp fresh lemon rind
• 1 tsp fresh lemon juice
• 2 Tbsp maple syrup
• 2 capsules Paleovalley Essential C (Optional if you want to  boost vitamin C levels even more)
• Additional blueberries and shredded coconut for topping

Equipment

• Cheese grater for lemon rind
• Square baking dish
• Stovetop pot
• Blender or food processor

Directions

1. Let blueberries defrost for about half an hour before using. 
2. Roughly chop your creamed coconut, then place it (or your coconut butter) in a stovetop pot over low to medium heat. Stir continuously until thoroughly melted, then remove immediately to avoid burning.
3. Grate 2 teaspoons worth of organic lemon rind.
4. Once the coconut is melted, add the blueberries, lemon juice, 1 teaspoon lemon rind, contents of 2 opened Essential C capsules, and maple syrup and blend together in a blender.
5. Once blended, add the mixture to a square baking dish or loaf tin lined with parchment paper, then pop it into the freezer for roughly 20 to 30 minutes to solidify. 
6. Once firm, slice into squares or triangles and top with extra blueberries, shredded coconut, and a dash of the remaining lemon rind. 

 

If you want all the research-backed benefits of vitamin C, skip the synthetic ascorbic acid supplements. Your body can best utilize vitamin C in its natural, whole-food form. That’s why Paleovalley Essential C contains 3 C-rich superfoods, and absolutely NO synthetic vitamin C.

>>> Learn more about Essential C + Try it RISK-FREE (at up to 20% off) TODAY!