Although it's been a while since I've posted, this blog is always on my mind. So many ideas swirling around in the ol' noggin that it can be hard to just sit and write when trying new things can be so much more fun.
It's been a month since becoming an Alberta redundancy statistic (aka got laid off) and experiencing a subsequent downward spiral of my overall health. I'm happy to report that working with excellent health professionals and actually doing the daily homework of prescribed functional activities along with plenty of rest and fully embracing this transition in my life has done wonders. There is still plenty of work to do (mustn't become stagnant, right?!) I'm feeling like it's time to get back on the blogging horse and in doing so let's kick it off with a sweet treat of Chocolate & Peanut Butter Fudge.
Now these are not quite like any sort of traditional fudge and that's the point. However, they are tasty and maybe a little bit healthier... well that's what I'm telling myself. Try these at your own risk ;)
Chocolate & Peanut Butter Fudge
1 cup chocolate chips (I use this variety which is sadly not available through Amazon.ca but use whatever you prefer)
1 can organic coconut milk
3 tbsp coconut flour
3 tbsp almond flour
1/4 tsp cinnamon
1/4 tsp vanilla powder (or 1/2 tsp vanilla extract)
Couple pinches of sea salt
~1/4 peanut butter (or any other nut butter you prefer)
1 - Line a 8x8-inch baking dish with parchment paper.
2 - In a double-boiler, melt chocolate chips and coconut milk together. Stirring occasionally until all well combined.
3 - Add in coconut and almond flours as well as the cinnamon, vanilla and salt. Stir well to ensure all is incorporated.
4 - Pour in to parchment lined pan and spread out to the edges and smooth out the surface. It doesn't have to be perfect just try to get it relatively even.
5 - Place pan in fridge and let cool for at least 20 minutes.
6 - Meanwhile, if you use natural peanut butter (or whatever other nut butter you may use) like me and store it in the fridge now is the time to take it out and leave on the counter so it can come to room temperature.
7 - After the fudge has cooled in fridge for at least 20 minutes take the pan out and grab a spoon to drizzle the now softened peanut butter over the surface of the fudge. I ended up using about two hearty soup spoons but use however much you'd like. Then, take a butter knife and swirl the peanut butter in to the surface of the fudge.
8 - Return the pan to the fridge, lick all utensils of the chocolate-peanut butter goodness and wait for at least 2 hours before cutting in to the fudge.
That's it! Simple, relatively quick and super tasty. Great to prepare ahead for parties and perhaps could be good for gifts since we're entering holiday season!
Think you'll try this? Will you make any changes? Let me know in the comments as I would love to hear from you!
P.S. Going forward most of my blog posts will contain affilitated links. I will also only link through to products that I actually use myself. If you purchase anything through these links I will receive a small percentage of commission from the sale. These pennies add up and can help support me to create and share more! Thank you in advance for your click-through :)