For the longest time, I was off both coffee and chocolate. Well, it was nine months. But it felt like f o r e v e r . That’s the autoimmune Protocol for you!
To be honest, I struggled the most without coffee. That even trumped alcohol for me. So, you can imagine how happy I am that coffee – just the one cup one each morning (except on special occasions) – is back in my life. Usually, I have it with my best ever dairy-free creamer. And I enjoy every single sip.
But, this post is about chocolate. More specifically – FUDGE!
I was catching up with an old and dear friend I haven’t seen in far too long. I was a bridesmaid at her wedding in London a million years ago. Although, it must be said that it feels like it was yesterday when I see her.
Usually, coffee at mine involves my choc-orange ‘jaffa’ balls Always popular and easy to throw together. But, this time I was in the mood for something a little different…
Of course, in typical ‘Jo-fashion’, I had left it to the eleventh hour. We don’t eat a lot of treats around here, so I needed something I could whip up quickly.
This fudge was just the ticket – quick and easy, with ingredients I had to hand in the pantry.
There isn’t even any actual cooking involved.
It’s a freezer fudge. A freezer fudge that is worthy of special guests!
“Put “eat chocolate” at the top of your list of things to do today. That way, at least you’ll get one thing done.” – Author Unknown
This fudge recipe takes no time at all to whip up. And, if you don’t happen to have gorgeous organic macadamias to hand (we are spoilt here in Australia), then you can sub’ in other nuts just as easily.
- 1½ x cups organic macadamia nuts (preferably activated/soaked)
- ½ cup coconut oil, softened
- ½ cup organic cacao powder
- A drizzle of macadamia nut oil (optional)
- ⅓ cup maple syrup
- A good dash of vanilla essence
- Salt (I use Himalayan pink salt)
- Measure ½ a cup of your macadamia nuts into your food processor. Pulse a few times to break up. Set aside (but don't worry about cleaning the bowl of your processor!)
- Throw the remaining ingredients, including a generous pinch of salt, into your food processor. Mix thoroughly.
- Line a small square or rectangular container with cling film. I used a tupperware container with a lid.
- Pour the fudge mixture into the lined container. Top evenly with the spare nuts, pushing them into the batter a little with your fingers.
- Pop into the freezer for an hour.
- Chop into desired portions and serve!
Play around with ingredients. Substitute dried fruit, nuts or peel.