They go hand in hand don’t they?? How can you think of rich, decadent, delicious fudge, and not drool… just a little?
This “drool worthy” fudge recipe comes from a VERY cool book that was sent to me by the lovely Marni Wasserman. Her new book, Plant-Based Diet for Dummies is nothing short of awesome – and you have a chance to win one today!
I don’t follow a completely plant-based diet, as I’d consider myself more of a Flexetarian and I still found this book incredibly helpful! Personally, I eat about 75% plant-based foods, and add in free-range eggs, lean meats, and fish to my diet. But, I definitely believe that people can thrive off of a totally plant-based diet, you just have to find what works for you!
So, if you have been thinking about making the shift to plant-based, this book is a MUST-HAVE!
In the book there are a ton of different chapters on how to implement a plant-based diet in your life. There’s no skimping on the information and Marni put it together methodically and easy-t0-follow.
First you’ll learn about what a Plant-Based Diet really is, the benefits of it, what foods make up the macro- and micronutrients, and step-by-step ways on how to easily and healthily transition into eating only plant-based foods.
Next comes the best part – delicious, amazing, super healthy plant-based recipes… including… FUDGE!
A mix of breakfasts, lunches, suppers, desserts, snacks, and sides/sauces/dips/dressings make up the recipe section. Trust me, you are going to want to try out these recipes, even if you are a self-proclaimed meat LOVER, you’ll still appreciate the creativity and deliciousness of these plant-based delights!
The last section gives a ton more information on how to dine out, eat plant-based during different stages of life, raise a plant-based family, and athletic performance on plant-based fuel!
So, how about a little teaser of those recipes?
This delightful recipe uses Carob powder to give the fudge a different taste than chocolate – but not too far from it. If you’ve tried carob before you’ll know it’s very similar to cocoa but with a more “smoky” flavour. I used my PRANA carob powder – great brand! 🙂
The recipe is simple and easy to follow, and has nutritional information as well.
The only thing I changed was using dates instead of figs – I couldn’t find figs and had a ton of dates to be used at home which is why I made the switch. I think the recipe would be fantastic with figs too and plan to try that out the next time I make it!
The recipe uses a mixture of plant-based power foods like the carob powder, almond butter, hempseeds – and I used my favourite North Coast Naturals all Canadian hempseeds – and dates for that perfect amount of natural sweetness!
That’s right – a rich, decadent, sweet and slightly savoury fudge, that’s GOOD FOR YOU, with zero refined sugars, zero artificial flavours, and zero crap! This fudge will fuel you for a workout, or just satisfy that sweet tooth!
I keep the fudge in my freezer – as it’s a “frozen” fudge, and doesn’t stay solid at room temperature – it’s really the perfect cold treat!
A little square here and there is like a little piece of heaven!
- Place the figs in a bowl, cover with water, and soak for about an hour until soft. Drain, and reserve the liquid.
- In a blender or food processor mix the figs and vanilla until smooth, slowly adding the reserved water as needed to form a creamy consistency.
- Transfer the fig mixture to a large bowl and add in the almond butter, and stir to combine.
- In a separate bowl, mix the carob powder and hempseeds.
- Gradually add the dry carob mixture to the wet fig mixture, and stir well.
- Press or smooth evenly into an 8x8 baking pan and freeze until firm (about 3 hours).
- To serve cut into 1 inch squares.
Don’t go just yet….
You can have your own copy of Plant-Based Diet for Dummies for FREE!
Yep, a giveaway!!
Enter the giveaway below, or if you simply cannot wait and want your own today, you can buy the book off Wiley!
Have a fantastic Wednesday! Please share this giveaway so we can spread the word about this amazing book!!
Nutritionist in the Kitch