Fudge. It says joy, delectation and satisfaction. You’re not allowed it though, are you?
Well, the times of deprivation are done. I’m determined, as many are, to find us delicious substitutes in the new world order of treats.
Real Treats. Happy Bodies.
Fudge Recipe
Ingredients
- 150 ml coconut oil
- 50 g raw cacao
- 150 ml rice syrup or coconut syrup (maple syrup or honey are both fine if you like those & are fine with them)
- 90 g mixed activated nuts (can be all one type, or a mix of whatever you have in the pantry. New to activating? Read here to learn more)
- 50 g dessicated coconut (220 FREE)
- 1 tbsp chia seeds
- 1 tsp cinnamon
Instructions
- Get a little shallow baking tin ready (about 20cm x 15cm) with some parchment paper
- Blitz your nuts in a processor.
- Add everything else except the chia seeds.
- Blitz into a paste.
- Stir through the chia seeds
- Blob the whole mixture out onto baking tin and press out to an even thickness of about 1-1.5cm ‘high’.
- Set in fridge for an hour or 2. Cut into small squares. Serve in a precious little dish reserved for delicacies & store in the fridge for a week – good luck with that!
Notes
Kitchen note: Best kept in fridge between sittings (if there’s more than one sitting!) as the coconut oil will melt if the temperature is hot.
Nut free: Up the coconut to 100g and add 50g pumpkin seeds instead. Still delicious.
Warning: If you have a large family or are having friends over, double this recipe and tin size. It won’t last long!
