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 🙂
- 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
- 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.