Saturday, 4 April 2015

No bake, no fuss fudge // a recipe

Hi Sweets,
Happy Easter!!  With all the treats and Easter egg hunts going on I thought I would share a quick and easy fudge recipe that is practically guilt free (not that you should feel guilty if you have a couple Easter treats).

 This recipe has been adapted from a really delicious recipe I found online, I only really doubled the quantities and added a few extras that make this fudgetastic treat even tastier!  Even better this fudge is not only a no bake, no fuss recipe, but it’s also paleo, vegan (depending on the type of chocolate you use) and releases energy slowly, so this snack will sustain you for a good while between meals.

You will need:
½ cup almond meal
4 Tablespoons almond milk
¼ cup shredded coconut or slightly crushed coconut chips (you could also use dates, raisins, goji berries, craisins, chopped hazelnuts etc)
½ a cup to ¾ cup mashed banana
¼ cup roughly chopped dark chocolate (or chocolate of your choice)
3 teaspoons of 100% pure maple syrup (alternatively you can use honey)
2 ½ Tablespoons cocoa powder

1.   Combine the almond meal and milk and microwave for 30 seconds, in a large bowl.  Once you have microwaved these ingredients you need to give it a good stir.
2.   In a different bowl mash the banana and then mix in the coconut (or other dried fruits or nuts of your choice) and then add this mixture into the ‘dry ingredients’.  The banana is your binding agent so add ½ a cup first and see how the mixture is thickening.
3.   Now add the cocoa powder and mix, ensuring all the dry ingredients and banana is fully combined.
4.   At this point you can add in the chocolate and maple syrup.  Give your ‘batter’ a taste to see if it needs any further sweetening (you could also try a little vanilla essence if you find the mixture too bitter). Then give the fudge a good ‘ol stir (at this point it should look like your usual fudge consistency.
5.   Put the fudge mixture into a lined (grease paper) container and freeze this bad boy for at least 4 hours to set.  I keep it in the freezer all the time and cut out a portion or two about 20 minutes before I intend on eating it.  Keeping it in the freezer will ensure that the mixture doesn’t melt and keeps its fudge like texture and consistency.
I hope you have a great Easter Weekend (however you celebrate) and use this time to connect with family, have some ‘me’ time or use it as a tool to inspire you to start something new, reflect and grow (that’s what I’m doing). 
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