to Make Healthy Fudge
By Dr. Ben
is for fudge and brownie lovers out there who want to enjoy their
decadent squares and still respect themselves in the morning.
look at this recipe without pictures, view:
Healthy Fudge Recipe
by adding about two cups of almond butter to a large mixing bowl.
Today, I used about 500 grams of almond butter - every last bit that
I could get out of a small jar.
almond butter or roasted almond butter. I find that roasted almond
butter is a better choice for this recipe, as it mixes more easily
than the raw form, and roasted almond butter also has this great aroma
and flavor that can't be matched by any other nut butter.
to add all of the naturally occurring almond oil that sits at the
top of the jar - this oil is essential to getting a good mix. Use
a fork to bring the almond butter and oil together and to smooth out
any clumps that might come out of the jar.
is about what the consistently should look like:
add a quarter cup of raw
cocoa powder to the almond butter. A tasty way to get heart-healthy
flavonoids into your system.
things a good mix with a fork until the chocolate is well incorporated
with the almond butter. Here's about what it should look like:
add about half a cup of raw
it another loving mix until the honey is evenly distributed.
you have it, you can add a tablespoon of coconut
oil to the mix. If your coconut oil isn't soft and close to being
in liquid form, heat it up before adding it.
coconut oil improves the healthy fatty acid content of this recipe,
and also adds a bit of silkiness to the final product, but we've enjoyed
these fudge squares without coconut oil on several occasions, so no
worries if you don't have easy access to coconut oil.
if you have a cured vanilla bean, open her up, scrape out as many
fresh vanilla bean specks as you can, and add them to the mix. If
you don't have a vanilla bean lying around but still want some vanilla
flavor, it's fine to add a teaspoon or two of vanilla extract. We've
gone without any vanilla altogether, so no worries if you don't have
the real thing or some extract.
what your edible "batter" should look like once the vanilla and coconut
oil are mixed in with a fork:
for the final ingredient, just a modest teaspoon of sea salt to add
an extra kick of flavor and to help enhance the flavors of all of
the other ingredients:
giving things a good mix to evenly distribute the sea salt, transfer
your batter into a casserole dish or baking pan - just anything that's
about the size of a regular pie plate.
a spatula - or in a pinch, the back of a spoon - to spread the batter
out until it lies relatively flat in the dish, about half an inch
to a full inch in height. It's fine to leave it a bit higher, but
not too much, as you want to be able to easily cut through it after
it's spent some time in the freezer.
about what it should look like when you're done:
to get it in the freezer before a little munchkin comes along looking
to make a fine mess out of your creation.
if someone must have a taste right away, at least you know that the
batter is healthy and totally safe to eat straight away.
all the taste testing is done, put the fudge/brownies away in the
freezer and let things sit for a good 24 hours.
the batter hardens, you can cut off one-inch squares as needed. We
find that the texture continues to harden as the days go by, and we
like these fudge squares best after about the second or third day
of sitting in the freezer.
one thing: they begin to melt slowly after a few seconds of being
in contact with your fingers, so bring out only what you need and
devour them up at an efficient pace.
this pictorial proves to be helpful. Don't forget that you can access
this recipe without the pictures for printing purposes here:
Healthy Fudge Recipe
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