One of the hardest things to give up is sugar and the most powerful and practical tip to helping you manage sugar cravings, is to always eat sweet things with protein and fat. Step aside mass produced sweets and hello to this wonderful fudge!
The protein and fat in this wonderful recipe delay the release of the natural sugars into the blood stream, protecting you from insulin spikes. And the sweetener used, coconut syrup, is lower in GI than white sugar and, combined with the natural sweetness of coconut, means you can use much less.
So when you sweet tooth becomes too much, here is an option that you can enjoy without the guilt!
Creates 20 small cubes
1 cup cacao butter buttons
2 tbsp coconut butter
2 tbsp coconut milk powder (optional, but adds creaminess)
3.5 tbsp organic cashew butter
3-4 tbsp maple syrup
1.5 tsp vanilla paste
1 tsp agar agar or powdered gelatin (optional, but helps to create a softer texture)
¾-1 tsp matcha green tea powder
Freeze-dried raspberries and melted white chocolate to decorate (optional)
- In a bain marie, very gently melt together the cacao buttons with the coconut butter. Stir until smooth and melted, then remove from the heat.
- Allow the mix to cool slightly, then place into a blender with the remaining ingredients and blitz smooth – don’t worry, the mixture will appear dark green, but it will lighten once it sets! Taste and adjust sweetness as desired.
- Pour into a lined loaf tin, then place in the freezer to firm up. Cut into cubes, then store in the fridge and enjoy.