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You can have your chocolate sauce and eat it. Here’s a recipe for a magnesium and iron rich chocolate sauce with only three ingredients:
2 cups of toasted walnuts
1/4 cup of plantbased protein powder
1/4 cup of cacao powder
Walnuts toast fast so please watch the oven carefully. I used Sun Warrior protein powder and it has about 11 different ingredients in it like kelp, spirulina, stevia, tremella mushroom, bamboo silica etc. I must admit the stevia taste takes getting used to. If you have a sugar-free powder, use that and add your own sugar.
Invest in a good quality cacao powder. The difference between something like the Navitas brand and Hershey’s is like the difference between an aged, refined wine and Costco boxed wine.
Blend all three ingredients together for about 2-3 minutes in high speed. Leave it to thicken for a few hours in the fridge. Overnight best.
Enjoy with fresh fruit, pancakes, ice-cream or cake. It will make a great filler between cakes.
This raw chocolate fudge gives me such satisfaction, bite after bite after bite.
Make it. In bulk. It will disappear quickly! But that’s cool because it’s made with 4 simple ingredients that carry great health benefits: nuts, cacao powder, maple and coconut oil. Now go read a label on a box of commercial fudge and feel your tummy turn.
Blend two cups of your favourite nuts on medium speed for about 15 minutes until it turns to butter. You will need to stop and scrape down the sides of the blender until you incorporate all the little bits of nut that stick to the sides of the blender. Your nutter-butter production will go through several phases:
ground nut flour – paste – thick creamy paste – oils release – full liquid
Please bear in mind that not all nuts behave well as butters. Macadamia is a dream to work with, turning into butter before you even reach ten minutes. Cashews are very starchy but turn out a good butter. Almonds are difficult because they turn into a thick paste and don’t easily release their oils. If this happens, do stop blending and just use the paste as you would a butter.
Once your nuts have turned to butter, add 2 tablespoons of maple and raw cacao powder (or more), then blend until it is incorporated. Using a spatula or spoon, remove the thick, sticky mass from the blender into a bowl and give it a final squeeze and mix with your hands.
Pull out your favourite ice cube trays (with shapes) or simply line a square or rectangular-shaped container with plastic and press the fudge mass into the container. Flatten with your palm and neaten the edges so they are flat and straight. Refrigerate while you make the chocolate coating. If you’re using ice cube trays, leave enough space at the top to finish with chocolate coating. I use 1 tablespoon of fudge for each mould. Chocolate Coating
1/2 cup coconut oil (melted over low heat, double boiler style)
4 tbls raw cacao powder
4 tbls maple
Mix all together until smooth. Take fudge out of fridge and gently spoon the chocolate over the fudge if you used mould. If you used a container, simply pour the chocolate over. Let it set it the fridge for an hour then un-mould or turn out of the container and slice into squares.
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