Chocolate Cream Fudge - Easter Indulgence!
If, like myself, you LOVE Easter time, you should try this delicious and indulgent treat this Easter that the whole family will love!
Remember to eat slowly and savour the taste of food. Whether we’re having ‘sometimes’ or ‘all the time’ foods, we often forget to slow down and enjoy what we’re eating, which can lead to eating more than we should.
So whip these up, sit back, relax, and enjoy!
Chocolate Cream Fudge
Serves: About 20 bite-sized squares
400g dark chocolate, chopped
4 tbsp. extra virgin coconut oil (find this ingredient in health food stores)
1 avocado, seed and pip removed, thoroughly mashed
4 tbsp. honey (or if you’re feeling fancy, agave nectar.)
Agave nectar, or syrup, is available at your local Health Food retailer or in the Health Food section of major grocery stores)
2 tsp. cinnamon
½ cup chopped nuts (optional)
- Line a 5cm deep, 8cm x 26cm bar pan with baking paper, allowing some for the paper to hang over the edge.
- In a saucepan, over a low heat, combine the chocolate, honey and coconut oil. Remove from the heat and leave to cool.
- Once the chocolate mixture has cooled thoroughly. stir in the avocado and cinnamon, making sure it is combined.
- Pour the mixture into the bar pan and refrigerate for 3 hours. Cut into bite size squares and serve.
Note: If cut into 20 small squares (45g each), then the amount of energy in each bite size piece is equivalent to a 30g serve of nuts, which is reasonable for a small snack or treat. Recommended as a special occasion food only – enjoy these over Easter!
Founder of Nutritional Edge, Zoe Bingley-Pullin, has long been passionate about the food in our lives. A nutritionist (Diploma of Nutrition, Sydney) and internationally trained chef (Le Cordon Bleu School, London), Zoe helps people embrace the benefits of food through education and understanding.