Welcome to the Nourish blog! For my first ever entry, I wanted to share with you a seemingly impossible feat – a recipe for healthy and, honestly, deliciously indulgent chocolate fudge (or chocolate budge, as my 2 year old calls it). My husband just tried some and his words were ‘God, that’s good’ – say no more…
I’ve been working on the recipe for a few days, trying to perfect that creamy, sweet and rich fudge-like quality, which thanks to the wonders of coconut, I have achieved. It really is so simple too – just bung a few ingredients into a food processor and whiz them together. The coconut delivers wonderfully healthy, anti-microbial and anti-inflammatory fats, while the cocoa is full of antioxidants. Xylitol sweetens without promoting any blood sugar imbalance and is good for your teeth. This recipe is gluten free, dairy free, egg free, nut free and suitable for an anti-candida diet.
So without further ado, here is the recipe, and I really hope you enjoy it as much as I do and can leave it alone for longer than I can…
Creamy chocolate fudge – makes 15 squares
3 tbsp coconut oil
3 tbsp coconut cream (the solid creamy part when you open a tin of coconut milk)
2 heaped tsp xylitol
50g creamed coconut (I like Biona)
2-3 tbsp raw cacao or quality cocoa powder, depending on how chocolatey you like it
Handful of raisins (optional)
Place all ingredients apart from the coconut milk and raisins into a food processor, ideally one with a small bowl, and blitz for about a minute until you have a thick paste. Add the coconut milk, and process again until you have a gooey and gloopy mixture. Add the raisins, then pulse until combined. Spoon the mixture into a mini bread tin, small tupperware container or shallow bowl (or any container that allows you to spread the mixture out to about 2cm deep), lined with parchment paper, and pop it into the fridge for 30 – 60 minutes to set. Once ready, cut into cubes and store any un-eaten fudge in the fridge in an air-tight container.
Written by Emma Rushe