It’s now been a few years since I really dove into my gut healing/anti-candida diet. It was extremely difficult at first as all of my go-to foods were now off-limits. I was stuck eating bland boring foods which, for a foodie like me, made me feel very deprived. It wasn’t until I came across an inspirational food blogger by the name of Ricki Heller (check out her blog here) that I realized I could still have delicious foods that I LOVED and still feel my best. Today’s quick, easy, nutritious and DELICIOUS fudge recipe is inspired by one of Ricki’s recipes that I have made about a zillion times now. I have a few of my own personal variations (those who have been to my Chocolate Desserts Class will be familiar with one of them), and this mocha version is my current favourite.
This dessert is high in protein, fibre, anti-oxidants, healthy fats and the rich delicious bitter-sweet blend of coffee and chocolate. What I love best about this recipe is that I can throw it together in minutes, pop it in the freezer for about 15 minutes and have a decadent dessert ready to eat.
You’ll notice that I’m using carob in this recipe which maybe you’ve never heard of before. Carob has a flavour that’s very similar to chocolate, but sweeter and milder. It’s nice in a recipe like this to mellow out the intensity of the cacao, without losing any of the chocolate flavour.
First, chop your unsweetened chocolate either by hand or in your food processor, then set aside. Add all ingredients (except chopped chocolate) into food processor and mix until smooth. Dump chopped chocolate back into processor and process for a second or two to mix. Line a bread loaf pan with plastic wrap (or use one of these awesome silicone ones), and press mixture firmly and evenly into pan. Freeze for about 15 minutes, or until firm, and serve. Keeps in an airtight container in the fridge for up to 5 days, or in a freezer bag in freezer for 3 months (leave out at room temp to thaw).
- 2 oz good quality unsweetened baker's chocolate
- 1 (398 mL) can BPA-free black beans, rinsed and drained
- ¼ c coconut butter, softened (sometimes called coconut manna)
- ⅓ c carob powder
- 3 tbsp coconut oil, softened if necessary
- ⅓ c cacao powder
- 1 tbsp non-alcoholic vanilla extract
- 3 tbsp yacon syrup
- liquid stevia, to taste
- pinch salt
- half a packet of Starbucks Via decaffeinated instant coffee, or to taste (you can likely find this at your local Starbucks as well)
- Chop chocolate either by hand or by pulsing in your food processor (chop it up a bit first), set aside.
- Add all remaining ingredients to food processor and process until smooth. Adjust to taste with stevia or additional instant coffee (tip: make it just a little sweeter than you would like as the bakers chocolate will add more bitterness). After everything is smooth and well mixed, add the chopped chocolate and run processor for a second or two to combine.
- Scrape mixture into a plastic wrap lined bread loaf pan (or use a silicone one) and press down gently to pack it into the bottom.
- Freeze for about 15 minutes or until firm enough to handle. Remove gently and cut into squares. Store in airtight container in fridge up to 5 days, or store in freezer up to 3 months (thaw at room temp before eating).