I’ve recently had bit of a blip food wise. I’ve been blaming it on the recent house move (which was 3 months ago!) and leading an extremely busy life but have to face facts that I am a greedy so and so at times and fall into bad eating habits all too easily.
So, I’ve decided to go back to my mainly vegan, mostly sugar free life. I say ‘mainly’ and ‘mostly’ because it is possible that I will catch myself out by uploading a burger shot or similar to Instagram, so I’m not going to declare myself a food angel, just yet…
I eat vegan and sugar free for health reasons and because I feel so much better when I do. When I stick to it, and I’m exercising I feel as though I am on my A game! However, I have a sweet tooth and thought I’d give this raw chocolate fudge recipe a try to satiate my appetite.
Ridiculously simple to make, once they’re done just pop them in the fridge and dip in when you need a sweet-fix, the cherries go lovely and chewy and there is a gorgeous hint of chocolaty coconut.
- 100g almond butter (or any other nut butter)
- 100g coconut oil, plus extra for greasing
- 50g of dried cherries
- 50g of raw cacao powder
- 100g of honey (use 100g agave nectar to make them vegan)
- 1 teaspoon of vanilla extract
- a pinch of sea salt
Put nut butter and coconut oil in a food processor, whiz for a minute or so. Sieve in the raw cacao and add all other ingredients except for the cherries. Whiz until gooey. Add cherries and mix with a spoon. Using a spatula transfer to a coconut oil-greased and lined baking tray. Put in the freezer for 30 minutes. Cut into fudge sized chunks. They will keep for around two weeks in the fridge.
*See the original recipe at Deliciously Ella