Last but, certainly not least, as this is my personal favourite of the three! Chocolate Nut Fudge, this is such a great recipe as you can do so much with it and it can be completely different every time!
Chocolate Nut Fudge
1 jar of nut butter (cashew, almond, and ABC all work well).
2 TBS organic extra virgin coconut oil
1 TBS carob
1 TBS raw cacao
Xylitol or stevia- as much as you need
1 Tsp cinnamon
Pinch of Celtic sea salt.
In a metal pan or bowl, over a saucepan of boiling water, melt the oil and combine the carob, cacao and xylitol. Mix this through the nut butter with the salt and cinnamon until a smooth, even consistency is reached. I add the nut butter into the oil and heat it to help it combine, but my friend just mixes the chocolate oil into cold nut butter – no heat necessary! Whatever works for you. Transfer the mixture to a flat shallow biscuit tray and place in the freezer for at least 30 minutes.
Again you can adapt this any way you like. My friend puts buckwheat puffs and chopped nuts through hers, while another friend lines the bottom of her pan with frozen raspberries. Try any number of variations – Fruit and Nut Fudge, Coconut Rough – Just add lots of coconut through it. It’s hard to go wrong with this really!
My boyfriend can go through an entire 3/4 tray of this at a time which is pretty impressive, only being able to do a few pieces myself!
One of my food mottos is EVERYTHING IN MODERATION, so remember even though it’s guilt free and delicious, a whole batch of yumminess in one sitting probably isn’t a good idea!
What are your favourite combinations??
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Thanks for the receipe, can’t wait to try it, but could you please let me know what you mean by 1 jar of nut butter. Jars comes in so many different sizes!
Yes you’re right, there are many sizes of nut butter jars. I would say I usually use about 350g in total. The jars I buy are 375g and I usually leave a little scrape in the bottom for a piece of toast