Raw Peppermint Fudge
This is a beautifully simple and nourishing sweet treat that the whole family will enjoy! Almonds can easily be substituted for macadamia or hazelnut for those with intolerances. The marriage of coconut oil, cacao and peppermint is absolutely divine! An adaptable desert or sneaky three-thirty-itis bite to give you a hit of protein and fat, and some fibre to slow down the uptake of natural sugars. Give it a go and let us know what you think!
- 2 ½ cups Raw Almonds
- ½ teaspoon Himalayan Salt
- 2 ½ cups Soft Pitted Medjool Dates
- 5 Tablespoons of Coconut Oil (melted)
- 4 Tablespoons Raw Cacao Powder
- 1 Pinch Cinnamon
- 5 – 8 drops Peppermint Essential Oil
- Soak the pitted medjool dates in hot water for 30 minutes then drain and set aside. (if you can’t get medjool dates then pitted dates work out just fine too)
- Roast the almonds in a 180 degree oven for 10 minutes. Allow them to cool
- Place the almonds in your food processor along with the salt and blitz on a fast speed for up to 10 minutes until you have smooth nut butter. I don’t manage to achieve a nut butter but I just blitz it as much as I can.
- Add in all other ingredients and combine until you have a smooth fudgy consistency.
- Line a small slice tin and press in the fudge. Allow to set in the freezer for 2 hours before slicing up to enjoy. It’s an option at this point to add in some chunky nuts or dried berries like goji, if you’d like a little crunch!
- Keep this delicious fudge in the freezer.
- This also tastes great without the peppermint oil, just add a dash of vanilla essence instead. Also if you like jaffa’s like me I imagine this would taste fabulous with orange essential oil instead of peppermint – that’s next on my list!