Healthy Chocolate Delights eBook!

HERE’S A RECIPE TREAT FOR YOU ALL!

This recipe is taken from my popular “Healthy Chocolate Delights: Nutritious, Delicious & Guilt-Free“real food sweet treats recipe eBook.

This collection of whole food recipes has a combination of over 60 raw, cooked, vegan, paleo, dairy free, gluten free, grain free and refined sugar free recipes.

Healthy chocolate for everyone!

Also contains the history and benefits of raw cacao plus lots of nutritional information on the dangers of sugar, natural sweeteners and substitutes, with an introduction to every day super (nutrient dense) foods.

Here’s a sneak peak of inside the book!

Please enjoy one of our favourite little recipes that can be whipped up in less then 20 minutes for a ready-made real food sweet treat, that keeps in the freezer and taste devine! 🙂

White Choc Macadamia (freezer) Fudge!

Ingredients:

80g raw cacao butter, melted
1/2 cup white tahini
1/2 cup pure maple syrup
1 heaped tablespoon lucuma powder OR 1 even tablespoon coconut oil
2 teaspoons vanilla extract
1/4 teaspoon celtic or Himalayan salt
1/2 cup raw macadamia nuts, roughly chopped

Method:

Melt the cacao butter in a bain-marie over the stove on low heat. When 50% melted, add in remaining ingredients (except for the macadamia nuts) and stir through.
Remove the saucepan from the hot plate but allow the ingredients to continue melting over the steam as you stir through to combine.
Once melted, transfer to a blender. Blend on low for 5 seconds, followed by medium for 5 seconds. Do not over blend as your fudge may seize.
Pour back into the bowl. If your fudge is a sticky blob, that’s perfectly ok! Give it a few whips together with your spoon. Add in chopped macadamia nuts and stir through.
Using a tablespoon, scoop the fudge into round disc moulds (as above shapes).

Place cling wrap over the inside of a sandwich sized Tupperware container and slide the entire fudge inside. Tap down to smooth the top and set in the freezer for 1 hour before lifting out and slicing into cubes.

Sprinkle extra pink Himalayan salt over the top if desired. Set and store in the freezer.

To make White Chocolate Haystacks:

Add 1 cup of desiccated coconut, which will “mop up” the fudge.
Then scoop 1 tablespoon of mixture out to scoop onto a tray lined with baking paper.