I have always been a little skeptical of healthy and/or raw baking as I have tried a few recipes and brought a few healthy treats that have had weird tastes and textures that just don’t compare to the real stuff. But I thought I would give it another shot and try to find some tasty recipes. Because if it’s good for me I can eat more if it right??
This recipe for Nutritious Chocolate Fudge adapted from Dr Libby’s Chocolate Fudge Squares is a winner! It’s made with good stuff like sweet potato, almonds and coconut oil but you would never know. I have added some goji berries and extra coconut on top to give it some colour and extra nutrients.
- 220g peeled orange kumera (sweet potato), cut into small pieces
- ¾ cup almond butter (you can substitute half with peanut butter)
- ½ cup cacao powder
- ¼ cup honey
- ½ cup coconut oil
- ½ tsp vanilla paste
- 2 tbsp maple syrup
- ¼ tsp sea salt
- 1 cup shredded coconut
- ¼ cup goji berries, for decorating (optional)
- 1 tbsp shredded coconut, for decorating (optional)
- Line a small slice tin or loaf tin with greaseproof paper.
- Steam the sweet potato in a steaming basket or it the microwave, until it is soft and tender, then mash.
- Combine all ingredients (except the shredded coconut) in a blender with the cooked sweet potato. Pulse a few times until the mixture is well combined. You don’t want to blend for too long as the fast will split the mixture.
- In a mixing bowl, combine the coconut with the blended mixture and mix to combine.
- Spread the mixture evenly into the prepared tin. Sprinkle with the goji berries and extra coconut and lightly press with a spoon so that the topping sticks in the mixture.
- Refrigerate until set, then cut into slices.