You know how you encounter different things throughout your life that make you think, “Yeah, this is what I’m supposed to do. This is what life is going to be.”
Then, you say to yourself,”Um, I don’t think so…”
Well… I always seem to come back to recipes. When I was 6 years old, I got my first cookbook.
Of course it involved homemade play dough but I guess I was hooked.
And so the blog begins…..
Mint Chocolate Fudge
Yield: 18 pieces or one 8 ½-inch x 4 ½ -inch loaf pan
Freeze: 1 ½ to 2 hours
¼ cup dried dates softened in hot water
1 cup chopped ripe avocado
2 tbsp. coconut nectar
1 tsp. peppermint extract
5 tbsp. natural cacao powder
1/8 tsp. sea salt
1/3 cup coconut oil, melted
Line an 8 ½ x 4 1/2- inch loaf pan with parchment paper. Set aside.
Measure dates into a small bowl and cover with hot water. Set aside for ½ to 1 hour, or until they are soft.
Drain water from softened dates and place in food processor. Add avocado, peppermint extract and coconut syrup. Process until smooth.
Add cacao and salt and process until well mixed.
Add melted coconut oil and process until smooth and creamy. You shouldn’t see any date or avocado chunks.
Spoon into prepared pan and smooth top with a spatula.
Put in freezer for 1 ½ to 2 hours or until solid. Cut into squares.
Put into container and store/hide it in the deepest, darkest part of your freezer.
- Honey may be substituted for coconut nectar.
- Natural or raw cacao powder is high in antioxidants including magnesium. You can find it at your local natural foods store or online. If you wish, you may use regular baking cocoa from your regular grocery store.
This post was featured at Make Your Own Monday , Gluten-Free Wednesdays , Raw Foods Thursdays
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