Chocolate Fudge
Look. at. this. Just look at this chocolate fudge, doesn’t it make you want to smoosh your face into your screen in the hope that you’ll be able to taste some of it’s deliciousness?
This Chocolate Fudge is from Lee Holmes’ new book Eat Right for your Shape.
If you think this looks pretty amazing, then scroll down and cheer because I get to share the recipe with you.
This doesn’t just look pretty, it’s easy to make and it tastes devine as well. Just blend, pour and set.
Ingredients:
Makes 15
- 270 g (9½ oz/1 cup) almond butter
- 80 ml (2½ fl oz/1⁄3 cup) extra virgin coconut oil, melted
- 30 g (1 oz/¼ cup) cacao powder
- 90 g (3¼ oz/¼ cup) rice malt syrup
- ½ teaspoon Celtic sea salt
- 1 teaspoon alcohol-free vanilla extract
Method
- Line a baking tray with baking paper.
- Process the nut butter and coconut oil in a food processor until smooth. Add the remaining ingredients and process until smooth and creamy.
- Spoon the mixture into the prepared tin to 3 cm (1¼ inches) thick and smooth the top with the back of a spoon or a spatula.
- Freeze for at least 1 hour before slicing and serving. If stored for longer in the freezer you may need to transfer to the fridge to soften a little.
Want more recipes like this? You can check out Lee’s book here.
In case you missed it, check out Podcast #21 where I interview Lee about this book.
