Leading up to Christmas this is such a perfect little holiday treat that is not only delicious and slightly naughty but also ridiculously good for you. Another wonderful creation by Meg Thompson from My Wholefood Romance…
Another chocolate treat for you today, bringing with it some nourishment, balance, and deliciousness as always! Actually, this fudge is almost a little too delicious. The great thing about eating whole and real food is that delicious and nutritious don’t have to live at opposite ends of the street – in this case they are BFFs.
This gooey chocolate fudge is packed with antioxidants, firstly from the gorgeous raw cacao, and secondly with the addition of the maqui powder. You can very easily use acai berry if you prefer, or just leave it out if you don’t have it. It also happens to be loaded with the goodness of coconut oil, so add immune boosting and body nourishing to the list. Round out with some mineral rich protein from the nuts, seeds and spirulina (if using), and you have a delightfully decadent but guilt-free treat – just in time for Easter. The only down side is that is does not travel well, in that it will become soft and start to melt when it has been out of the fridge for a while. This hasn’t been a problem for us as it disappears way too quickly!
Nourishing Antioxidant Fudge Ingredients:
Gluten-free, dairy-free and refined sugar-free
- ¼ cup almonds
- 2 tbs sunflower seeds
- 2 tbs pepitas
- 1 tbs chia seeds
- ½ cup desiccated coconut
- ¼ cup plus 2 tablespoons raw cacao (or ½ cacao, ½ carob powder)
- ½ cup coconut oil
- ½ cup rice bran syrup (or rice malt syrup)
- 1 tbs maqui powder
- ¼ – ½ tsp spirulina (optional)
- Freeze dried raspberries, cacao nibs, any other nuts and seeds for garnishMETHOD:
Blitz the almonds in a food processor, then add the sunflower seeds and pepitas and blitz again to break them down a little. Add all the other ingredients and process to combine.
If you don’t have a food processor, blitz up the nuts and seeds in a blender, or crush in a mortar and pestle, and then add together with all other ingredients to a large bowl and stir to combine.
Transfer the mix into a lined shallow dish, pressing down to make it firm and flat. Sprinkle with some crushed freeze dried raspberries, or any other topping you like, and press gently into the mix.
Pop into the fridge to set for around 2 hours, or longer if needed.
Slice into pieces, or wrap individually if you like, and enjoy! (Store airtight in the fridge)
All ingredients are available from an aboutlife near you!
About Meg Thompson from My Wholefood Romance:
Meg Thompson is a naturopath, holistic nutritionist, and real food devotee. My Wholefood Romance is a cozy little online space to inspire others to step into the beautiful world of wholefoods and hang out.
Meg takes great care to gain a thorough understanding of her patients’ needs, background and vision for their own health and uses her knowledge, empathy and encouragement to guide her patients to their optimal state of wellness! She practices what she preaches, and in this way hopes to inspire her patients to do the same.
Meg has a special interest in women’s and children’s health, as well as digestive disorders and detoxification. She places emphasis on educating and inspiring patients to be able to manage their own health in the long term.
Creating amazing, delicious, and healthy recipes is a great passion of Meg’s, and she loves working with clients or businesses to produce recipes, menus, and meal plans that come with a glowing resume showcasing the beauty of wholefoods and their nutritional talents.