Leanne Vogel of Healthful Pursuit has inspired me to try Kombucha every day as a solution to my digestive problems. My body reacts to food so quickly with bloating, gas, and a general uncomfortable feeling. Why must this be a thing tummy? Can’t you just be normal? Regardless, Kombucha is definitely helping and with the incredible discount off Rise Kombucha (although my favourite is GT Dave’s) I get from work – there isn’t a reason not to. I’ve also found that Kombucha serves as an amazing hangover cure. The last thing your body needs the morning after is a dose of caffeine to further dehydrate your system. Next time try a refreshing, fizzy bottle of probiotic joy. You won’t regret it, I promise.
On to the good stuff.
I never knew you could even make chocolate fudge without anything bad for you. I was wrong. I took to google to teach me the ways of raw fudge and there are so many interesting ways to make it with fun, simple ingredients.
The good thing about this recipe is that the fudge never fully hardens, it remains nice and soft even though it is put into the freezer. Thus, remaining as fudge and not solidifying into regular raw chocolate. But beware: if you don’t like rich, dark chocolate… this is NOT for you. Oh boy it is sinful.
1/2 cup melted coconut oil
1/4 cup almond butter
1/2 cup cacao powder
1/2 cup pure maple syrup
1 tbsp vanilla extract
pinch of himalayan pink salt
3/4 cup almonds, chopped
1. Using electric beaters, beat together coconut oil and almond butter until thoroughly combined.
2. Add cacao and beat again until fully combined.
3. Add maple syrup, vanilla, and salt. Beat until smooth.
4. Fold in chopped almonds.
5. Line a brownie pan (I used 9×9 but you can use whatever you like, really) with parchment on all sides, pour chocolate mixture into the pan and freeze for at least 2 hours before removing and slicing.
And with this I leave you the perfect song to listen to while you indulge in your raw chocolate almond fudge.