Eat me!

This fudge is incredibly easy & quick to make; you only need 6 ingredients, including coconut oil & your favourite nut butter. Dates provide sweetness & a rich caramel flavour, nut butter adds texture & depth & coconut oil adds moisture & goodness. Cacao & maca add to the flavour & nutritional value.

This fudge is rich & satisfying. I love having one or two as a petit four with tea or coffee or as a pre-work out snack.  This fudge is also glutenfree & vegan.

Why Maca?

Maca root? This is also known as Peruvian Ginseng. It is an ancient Incan superfood crammed with essential vitamins, minerals, amino acids & phytonutrients, making it a nutritional powerhouse with loads of benefits:

It helps increases the body’s resistance to the damaging effects of stress & disease. It helps to regulate, support & balance hormonal systems & so is good to balance mood (including stress, anxiety & depression, menstrual issues) & to boost energy levels. It is reputed to good for sexual health, improving libido & fertility in both men & women. It also helps give you radiant glowing skin!

You can modify this recipe to create delicious variations too, eg. adding sliced stem ginger (see suggestions below). These also make lovely gifts! On a practical level, this fudge is freezable, so by cutting into chunks once set, you can take out pieces as required.

Note: This fudge tastes best straight from the freezer, allowing a few mins for it to get to room temperature.

Makes: 1 tray of fudge

Preparation: 15 mins. Setting time: 2hrs 30 mins in freezer

Ingredients:

380g dates

10 tbsp nut butter, peanut butter, almond & cashew butter work well

4 tbsp coconut oil

2.5 tbsp cacao powder

Optional: 1 tbsp maca powder (if not using, substitute for cacao powder)

Pinch of salt

Method:

Line and grease a baking tray measuring 16cm X 26cm

Put the dates in a saucepan with a small amount of boiling water on a low heat. The aim is to make the dates into a soft gooey mush, but not to have any excess water left. Allow to cool.

In a blender or food processor, blend together this cooled date mush along with your chosen nut butter, coconut oil, cacao powder, maca powder (if using) & salt to form a sticky mixture.

Transfer into the prepared baking tray & flatten to an even height using a spatula.

Put in the freezer for at least 2.5 hrs before cutting up into squares. This fudge is quite gooey & is best stored in the freezer before eating. Enjoy!

Don’t forget you can find my favourite recipes in my FREE eBook here.

Variations:

This fudge recipe can be easily modified to incorporate other flavours & textures eg. add goji berries, dried cherries, chopped nuts (chopped pistachios give a lovely contrasting green colour & crunch) , orange/ lime/lemon zest, chilli powder, cinnamon finely sliced stem ginger.

Don’t forget you can find my favourite recipes in my FREE eBook here.