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Chocolate Fudge

Written by lee on . Posted in Autumn, Ayurveda, Blog, Blog Snacks, Christmas, Dairy Free, Dessert, Easter, Nutrient Rich, Organic, Seasonal, Spring, Summer, Vegetarian, Wheat Free, Winter, Yeast Free

Chocolate fudge_sml

Looking for homemade Easter treats?  Yes? I was hopping you'd say that.

Well you've come to the right place.  This one's from my Ayurvedic cook book Eat Right for Your Shape.

If you're a lover of sweet treats, it'll be a keeper in your recipe collection for several reasons. Primarily, it's a cinch to make, but it looks like you’ve gone to a whole bunch of trouble. 

Your chocolate connoisseurs will never know the simplicity of the preparation. Just throw the ingredients into a food processor and pour into a tray, wait for an hour while it sets, and voila- like a rabbit out of a hat, an impressive dessert or sweet snack that'll knock the socks of your friends and family.

My secret ingredient is almond butter, a brilliant way to add in a shot of protein and bulk into a chocolatey treat that will help your body release the sugars more slowly. If you're into that kind of thing.

Almonds are one of my favourite 'pantry staple' ingredients because they embody beautiful ayurvedic benefits for pitta and vata dosha's due to their grounding and balancing fats and oils. These monounsaturated oils are beautiful for your skin, hair and nails which can easily suffer if you're facing the imbalances that accompany these dosha's. 

The cooling nature of extra virgin coconut oil is a wonderfully pacifying ingredient in the warmer weather where Pitta's can become aggravated with stress hormones. To top that off, the extra addition of cacao- whilst a mild stimulant, is also extremely grounding for stressed out and fiery pittas due to its high content of magnesium and 'feel good' chemical inducing compounds that will help to relax tension in your nervous system and muscles. 

This fudge is actually a great way to unwind!

It's not just for Easter either. Eat it religiously and keep your fudge regularly stocked in your freezer as a lovely afternoon pick-me-up with an ayurvedic herbal tea, as a well-appreciated kids lunchbox addition, or plate up as an angelic light dessert. 

Despite its simplicity it'll never disappoint, and your cells will relish in the sneaky stash of health benefits that its wholefood ingredients will deliver.

BTW, even though the fudge appears to be iced, that’s just the way it comes out! 

Happy Easter 🙂

Ingredients: 

Makes 15 

  • 270 g (9½ oz/1 cup) almond butter
  • 80 ml (2½ fl oz/1⁄3 cup) extra virgin coconut oil, melted
  • 30 g (1 oz/¼ cup) cacao powder
  • 90 g (3¼ oz/¼ cup) rice malt syrup
  • ½ teaspoon Celtic sea salt
  • 1 teaspoon alcohol-free vanilla extract

Method

  • Line a baking tray with baking paper.
  • Process the nut butter and coconut oil in a food processor until smooth. Add the remaining ingredients and process until smooth and creamy.
  • Spoon the mixture into the prepared tin to 3 cm (1¼ inches) thick and smooth the top with the back of a spoon or a spatula.
  • Freeze for at least 1 hour before slicing and serving. If stored for longer in the freezer you may need to transfer to the fridge to soften a little.

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Comments (16)

  • Kirsty

    |

    So keen to make this, but react badly to rice malt syrup. Will they still be nice with powdered stevia or do they need the syrup for texture/moisture?

    Reply

    • lee

      |

      You can use honey or maple syrup or substitute the coconut oil for coconut butter and use stevia

      Reply

      • Kirsty

        |

        Thanks, Lee. I’ve made this several times now and it’s a winner

        Reply

  • Karin

    |

    Could you use organic peanut butter instead of almond butter? I am on a low Fodmap diet at the moment.

    Reply

  • Evelyn

    |

    Can I substitute the coconut oil for another? Allergic

    Reply

    • lee

      |

      Ghee or butter may work but to be honest I haven’t tried it 🙂

      Reply

  • Serena

    |

    Can you use butter instead of coconut oil? My liver won’t process coconut products.

    Reply

    • lee

      |

      I haven’t tried it with butter but you could try or use ghee?

      Reply

  • Aususacan

    |

    We’re going to do this in egg and bunny moulds! As it goes in the freezer, I would like to make ahead and then take out the night before. Do you think this would be ok in the freezer for a couple days?

    Reply

    • lee

      |

      Yes it would be

      Reply

  • marianne

    |

    What altitude are you cooking at? I’m anxious to try your carrot cake recipe and if I know your altitude, I can make the necessary adjustments to my altitude of 7,500 feet ; ) thanks for the great recipes!

    Reply

    • lee

      |

      No idea but it works in Sydney!

      Reply

  • Mid

    |

    Loved this lee….such a perfect little easter treat..xx

    Reply

  • Lizzy

    |

    Great recipe. I didn’t have almond butter used other type and it turned out lovely.

    Reply

  • Alex Paten

    |

    I made these over the weekend and they were so amazingly delicious!! Everyone loved them and was so impressed. They lasted about 10 minutes. Awesome recipe and so simple, I can’t wait to make them again.

    Reply

    • lee

      |

      thats great news!

      Reply

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