We all crave something sweet every once in a while {or like me, pretty often ;) } and this banting chocolate fudge really hits the spot.
It’s just the right amount of sweet, packed with yummy nuts and coconut, and it also serves as a great ‘pick-me-up’ or energy bar.
I posted the recipe on Instagram recently and couldn’t remember what exactly I’ve put in – but here is the proper recipe now:
[recipe title=”Banting Chocolate Fudge” servings=”8″ time=”20min + chilling time” difficulty=”easy”]
You will need:
1 cup sunflower seeds
5 tbs coconut oil
2 tbs powdered xylitol {or whichever legit sweetener you prefer…}
2 tbs cacao powder {dark, unsweetened}
1/2 cup dessicated coconut
1/2 cup toasted hazelnuts
5 ml vanilla essence or 3 drops vanilla extract
First, you need to make your sunflower butter:
Place the sunflower seeds in a blender, along with 1 tbs of coconut oil and the xylitol.
Blend until you have a butter.
Next, toast the hazelnuts and place in the bottom of a parchment-lined loaf pan.
Mix the sunflower butter with the cacao powder, vanilla, 4 tbs coconut oil and dessicated coconut.
Pour it into the loaf pan on top of the hazelnuts and refridgerate until set.
Cut into 8 slices {or more} and enjoy!
[/recipe]
You can experiment with adding some more nuts, different nut butters, etc to this banting chocolate fudge – you really can’t mess it up!
Enjoy! X
