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Okay, here’s a fudge I experimented with for Mr MaMT’s sugar embargo.  Result:  he loves it!!  If you regularly make dairy free milk, it’s a great way to use up any left-over pulp.  I have a container full in the freezer!  

Double this recipe for a larger yield …

Mill on speed 9 / 10 seconds:

  • 70g cashews and/or almonds
  • 30g goji berries
  • 30g cacao nibs (or cacao powder – add in next step)

Add and blend on speed 9 / 10 seconds:

  • 30g carob powder
  • 30g desiccated coconut
  • 10g hemp protein powder (optional)
  • 1/4 teaspoon sea salt

Add and blend on speed 9 / 10 seconds:

  • 80-100g almond/hazelnut/coconut pulp (I’ve even used beetroot smoothie/juice pulp – use whatever you have)
  • handful of strawberries/blueberries etc (optional)

The mixture should be well-blended and quite sticky …

For extra measure …
Add and blend on speed 9 for a few seconds:

  • 10g chia seeds – or sesame seeds

Scrape mixture out of the bowl with the spatula and spread into a small baking tin, scoring for easy cutting later.  Or you could even use chocolate moulds. 

Pop into the freezer for an hour or two. 

Cut into squares or pop out of the moulds.  Keep in freezer for the best texture and enjoy one or two with a cuppa!

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