jo hodson 08/11/2014 jo hodson 08/11/2014

Chocolate Peanut butter fridge fudge... a new favourite!

Have you checkout out the Real Food Source Coconut Oil book yet?

One of my favourite recipes that I created for the book is the chocolate walnut fridge fudge, for both it's simplicity and versatility (yup, two of my favourite words on this blog!) so I have since made numerous variations on the theme with slightly different ingredient profiles... today I want to share my current favourite...

Chocolate Peanut butter fridge fudge.

Mmmm, doesn't that just sound amazing. Just say it slowly and let the words roll over your tongue...

You can use other nut butters, but peanut imparts a beautiful complimentary flavour whilst being the most cost effective nut butter out there so perfect for experiments when you aren't sure how things will turn out (yep that's me then!). For those with nut allergies sunbutter can be substituted too. I used cacao liquor and cocoa butter to help create a lovely firm fudge, but I have also made this with ¼ cup coconut oil instead of the cocoa butter which produces a slightly softer fudge.

I have been investigating and experimenting a little with low carb diets recently, and for those that follow a lower carb food philosophy (or not) this little treat is perfect. You can make a big batch and store chunks in the freezer. I also like this approach since when treats are in front of my eyes on the counter top or in the fridge, i'm often tempted to go a little overboard.

P.s I've made this fudge as gifts already so I will say now that this will be perfect for Christmas. Are we allowed to talk about Christmas yet? It's November so I say yes!! :-)

Recipe: Chocolate Peanut butter fridge fudge

Makes approx 24 squares

Ingredients:

300g peanut butter (or other nut butter)
¼ cup cacao liquor
½ cup dates coarsely ground (or approx. 3 tbs syrup of choice)
3 tbs cocoa butter*
1 tbs vanilla
handful of cacoa nibs on top- optional

Method:

Melt the cocoa butter and cacoa liquor and then mash/blend all ingredients together ensuring no lumps remain mix the broken walnut pieces through last, if using.

Spread and press the soft mixture into the bottom of a lined loaf pan, add the cacao nibs to the top and allow to set hard in the fridge before slicing. Keep stored in the fridge or freezer.

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jo hodson 03/07/2014 jo hodson 03/07/2014

Salted peanut butter fudge! (and chocolate giveaway reminder!)

If you are a peanut butter addict then you'll love this fudge! The smoothest, creamiest, treaty-ist form of peanut butter you'll find!

I drizzled my fudge with dark chocolate for extra decadence. Of course I used my Real Food Source chocolate which is the best chocolate I've ever found for melting down in recipes (or just eating on its own!)

...Oh, and what a good way to bring in a little reminder about my giveaway. Oh so subtle! :-)

There are just 3 days left on the giveaway for a pack of 10 organic dark chocolate bars by Real Food Source. There are 3 individual prize packs in total so you stand a good chance to win!

I've copied the entry form below again.... please join in and share the love. Once you've done then scroll on the down to make the fudge!

a Rafflecopter giveaway

Recipe: Salted peanut butter fudge

Recipe adapted from I Quit Sugar

Approx. 24 squares

Ingredients

2 tbs coconut oil- melted
2 tbs syrup of choice*
2-3 drops stevia to taste (optional)
1 tsp vanilla extract
2 tbs coconut cream (I used the thick part of the top of a can of coconut milk)
½ a jar of smooth unsalted peanut butter (175g)
A sprinkle of sea salt- for topping
Dark chocolate- for topping

Method

Melt the coconut oil, syrup, vanilla and stevia together in a pan over low heat. Add the remaining ingredients and mix well until softened and completely blended. Do not allow the mixture to boil.

Pour/spoon the fudge into a lined loaf tin (mine was approx 9x3” in size) smooth the top level and then add ridges with a fork. Sprinkle with the sea salt.

Freeze the fudge for 1-2 hours until set. Slice and drizzle with dark chocolate if desired. Store in the fridge to prevent softening.

*I used yacon syrup as it’s a nice thick syrup but brown rice syrup or coconut syrup would also work well. If omitting the stevia you’ll need to add 2tbs extra syrup.

I'd love you to join me in other places too!

Why not sign up for my newsletter in my sidebar where I feature roundups and special offers plus me FREE ebook. If you are new round here check out my 'About' and 'Getting Started' tabs up top. To buy nibbles you can also find me over at Wholeplus. Day to day you can always find me in these places:

jo hodson 24/01/2012 jo hodson 24/01/2012

The worlds healthiest fudge

This wasn’t supposed to be a fudge recipe.

This was supposed to be an energy power bar recipe!

It still is an energy bar recipe…..it just so happened to turn into fudge too….crazy things do sometimes happen!

Now, before you get ahead of yourself, these little treats aren’t identical to fudge…so don’t go expecting a regular sugar loaded, melt in your mouth (furry teeth inducing) fudge morsel. These little treats are full of healthy ingredients, are sugar free and have a really soft but firm, chocolatey, fudgey bite to them, I find them really moreish and the only word I could use to describe them is…well…fudgey!

Perfect for a mid-afternoon pick-me-up or a post work-out protein boost. What provides the protein…black beans of course!

I have lots of notes and saved recipes from websites and books for various types of granola bars, energy bars, baked bars, raw bars….. and these bars were inspired by Enlightened Cooking who’s power bar recipe can be found here. I was intrigued by the simple concept, having used beans plenty of times in my baking before, but never in a raw form. My recipe followed closely along the same lines with a few tweaks of my own.

The ‘dough’ is so simple to prepare and very easy to handle. It is also very ‘accommodating’, and by that I mean it holds together really well, so I imagine it could take all sort of mix-ins without a problem….chunks of nuts, fruits, chocolate chips. Feel free to experiment with your favourite flavours. I have used both cranberry and coconut here.

Recipe: black bean energy ‘fudge’

Makes approx 10 slices

Ingredients

200gor ½ can black beans- rinsed and drained
1 medium mashed banana
½ cup cocoa powder (or raw cacoa powder for an even healthier boost)
1/3 cup dates
2 tsp vanilla extract
½ tsp cinnamon
¼ tsp stevia
½ cup ground oats
2 tbs ground flax
2 tbs chia seeds (optional)
Optional:
Dessicated coconut to coat
Cranberries (or other dried fruit)- finely chopped and mixed through

Method

Combine all ingredients in a food processor and blend until a smooth dough is formed. Add additional dried fruit here also if using. The dough should be fairly tacky but not sticky and should be easy to handle.

Form a log of dough approx. 5cm in diameter. Roll the log in desiccated coconut if desired.

Using a sharp knife, cut the log into rounds approx. 1-2cm thick. Store in a sealed contained in the fridge for up to a week. (these also freeze well).

Note: to form ‘bars’ divide the dough and roll into individual logs and flatten slightly.

The fudge log before it was cut into pieces, see how soft and malleable the dough looks...just waiting for all those creative mix-ins!

By now you probably already know I've used beans to pack a protein punch and substitute some of the fats in many of my recipes (i don't stop going on about them)..... check out my blondies, my brownie torte and my sticky toffee pudding . I have also made a few raw energy bars.... like my absolute favourite choc-orange smoosh bars , my power cubes and my raw gingerbread.